Nostalgic Fish Cake Doenjang Jjigae: Grandma’s Comfort Food
Easy and Delicious Recipe for Fish Cake Doenjang Jjigae
Do you remember the warm and savory fish cake doenjang jjigae your grandmother used to make? This recipe brings back those childhood memories with its deep flavor, achievable even without anchovy broth. It’s a simple yet satisfying meal that’s perfect any time.
Jjigae Ingredients
- 2 slices Daikon radish (approx. 5cm thick)
- 1/4 Zucchini
- 1/2 Onion
- 1 Potato
Seasoning & Extras
- 1 Tbsp Doenjang (Korean soybean paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1-2 sheets Fish cakes (eomuk/odeng)
- 1 Tbsp Doenjang (Korean soybean paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1-2 sheets Fish cakes (eomuk/odeng)
Cooking Instructions
Step 1
First, add water to a pot and dissolve 1 tablespoon of doenjang. This recipe achieves a rich flavor from the doenjang itself, so you don’t need to make a separate anchovy broth. Starting with plain water is perfectly fine. Make sure to dissolve the doenjang thoroughly to avoid clumps.
Step 2
Fish cake doenjang jjigae doesn’t require many ingredients. It’s time to add the prepared vegetables. (If you accidentally forgot the onion, chop and add it now!) Slice the daikon radish, zucchini, onion, and potato into bite-sized pieces and add them to the pot. For the potato, cutting it slightly smaller will help it cook faster.
Step 3
To give the jjigae a bit more depth and a pleasant kick, add 1 tablespoon of gochugaru. This will not only enhance the color, making it look more appetizing, but also add a subtle spiciness that stimulates your appetite.
Step 4
Now, bring everything to a boil over high heat, allowing the ingredients and seasonings to meld together. Wait until the jjigae starts to vigorously bubble.
Step 5
Once the jjigae has come to a rolling boil, it’s time to add the fish cakes. To make them easier to eat, slice the fish cakes into pieces that are similar in size to the other ingredients, or slightly smaller, rather than cutting them too large. This also helps them absorb the broth’s flavor beautifully.
Step 6
After adding the fish cakes, let the jjigae simmer and bubble again. The savory essence from the fish cakes will further enrich the broth’s taste.
Step 7
Voila! Your delicious fish cake doenjang jjigae is ready. Thanks to the natural savory flavors from the fish cakes, you likely won’t need to adjust the seasoning further. (I had to cook it in a pot as my induction cooktop doesn’t allow for earthenware pots, but I served my husband’s portion in a warm ttukbaegi.) Enjoy this comforting jjigae with a bowl of hot rice!
