How to Make Delicious Doenjang Jjigae with Dadam Seasoning
Easy and Flavorful Dadam Doenjang Jjigae
Learn how to quickly and easily make a rich and savory Doenjang Jjigae (Korean soybean paste stew) at home using just the convenient Dadam Doenjang Jjigae seasoning. Perfect for busy days or when you crave a comforting, authentic Korean meal without the fuss.
Stew Ingredients- Dadam Traditional Doenjang Jjigae Seasoning 1 packet
- Potato 90g (approx. 2/3 of a medium potato)
- Zucchini 3/4 medium
- Shiitake Mushroom 1/2
- Onion 1/4 medium
- Green Onion some (chopped)
- Tofu 1/2 block
- Green Chili Pepper 1/2 (thinly sliced)
- Red Chili Pepper 1/2 (thinly sliced)
Cooking Instructions
Step 1
Pour 700cc of cold water into a ttukbaegi (earthenware pot) that you’ll use for the stew. Next, add one packet of ‘Dadam Traditional Doenjang Jjigae Seasoning’ and the potatoes that have been peeled and cut into bite-sized pieces (about 1-1.5cm cubes). Stir well with a spoon to ensure the seasoning dissolves evenly in the water. This completes the first preparation step.
Step 2
Place the ttukbaegi with the potatoes and dissolved seasoning onto the stove and bring to a boil over high heat. Once it starts to boil vigorously, add the prepared zucchini (sliced into half-moons or cubes), onion (sliced thinly or cubed), shiitake mushrooms (sliced), and chopped green onions. Keep the heat on high and let it boil for about 6 minutes, allowing the vegetables to cook. Be mindful not to let the stew boil down too much.
Step 3
After boiling for 6 minutes, check the contents of the ttukbaegi. Once the potatoes are somewhat tender, carefully add the cubed tofu, thinly sliced green chili pepper, and red chili pepper. Now, reduce the heat to low. Cover the pot slightly or leave it uncovered and let it simmer for another 4 minutes. This will allow the flavors of the tofu and chili peppers to gently infuse into the broth, creating a deeper and richer tasting Doenjang Jjigae. Enjoy it hot!
