Hearty and Savory Doenjang Jjigae with Tofu
Rich Tofu Doenjang Jjigae, Simmered to Perfection
A simple yet universally loved Doenjang Jjigae with Tofu. This recipe delivers a comforting depth of flavor, perfect for any meal.
Main Ingredients- 1 pack (approx. 400g) soft or firm tofu
- 1/3 Korean zucchini (aehobak)
- 1 cup rice water (for a smoother broth)
- 1 cup rich anchovy-kelp broth
- 3 Tbsp chopped green onion
- 1 Tbsp chopped Korean chili pepper (cheongyang-gochu)
- 1/2 Tbsp chopped red chili pepper (for color)
Seasoning- 1.5 Tbsp homemade Doenjang (fermented soybean paste)
- Red chili powder, to taste (optional)
- 1.5 Tbsp homemade Doenjang (fermented soybean paste)
- Red chili powder, to taste (optional)
Cooking Instructions
Step 1
In a pot, combine 1 cup of rich anchovy-kelp broth and 1 cup of rice water. Add 1.5 tablespoons of Doenjang, making sure to dissolve it thoroughly, perhaps by sifting it through a fine-mesh sieve, to avoid clumps. Bring this mixture to a gentle simmer over medium heat, allowing the flavors to meld and create a savory base.
Step 2
While the broth is simmering, prepare the tofu and zucchini. Dice the tofu into small, bite-sized cubes, about 1.5 cm. Similarly, dice the Korean zucchini into uniform cubes. Having these prepped will speed up the cooking process.
Step 3
As the stew begins to cook, chop the green onion finely. If you enjoy a bit of heat, finely chop the Korean chili pepper as well. For a touch of color and mild sweetness, thinly slice the red chili pepper. Prepare all these aromatics for later.
Step 4
Once the Doenjang base is simmering nicely, add the diced tofu and zucchini to the pot. Let them cook for a few minutes until they are tender. When the stew begins to bubble vigorously, add the chopped green onion, the spicy Korean chili pepper, and the colorful red chili pepper. Continue to simmer for another few minutes, allowing the fresh ingredients to infuse their flavors into the broth.
Step 5
The final touch! If you prefer a spicier kick, sprinkle a bit of red chili powder over the stew at this stage. Give it one final brief simmer to incorporate the chili powder. Your delicious and comforting Doenjang Jjigae with Tofu is now ready to be served with a steaming bowl of rice!
