Nutritious & Flavorful! Korean Soybean Paste Stew with Vegetables (Yachae Doenjang Jjigae) – Korean BBQ Style
How to Make Delicious Korean BBQ-Style Vegetable Soybean Paste Stew at Home
Experience the rich and savory taste of a classic Korean Doenjang Jjigae, packed with an abundance of fresh vegetables and soft tofu, even without meat! We’ve added a touch of Ssamjang (Korean dipping paste) and Gochujang (Korean chili paste) to enhance its umami depth. This recipe will guide you to create a comforting and deeply flavorful stew that’s perfect for a home-cooked meal.
Ingredients
- 2 Tbsp Doenjang (Korean soybean paste)
- 1/3 Tbsp Ssamjang (Korean dipping paste)
- 1/3 Tbsp Gochujang (Korean chili paste)
- 650ml Anchovy and kelp broth
- 2 large potatoes
- 1/2 zucchini
- 2/3 block firm tofu
- 1/4 onion
- 1/3 stalk green onion
- 1 cheongyang chili pepper (or a small hot pepper)
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
First, prepare the vegetables that will bring out the delicious flavor of the stew. Wash the potatoes and zucchini thoroughly. Cut them into bite-sized cubes, about 1cm thick, or into pieces that are easy for you to eat. Peel and chop the onion into similar-sized pieces. Cutting them this way helps to sweeten the broth as the vegetables cook, making the stew even tastier.
Step 2
Next, slice the green onions and cheongyang chili peppers, which will add a spicy kick and aromatic freshness. Slice the green onions diagonally; this method helps their fragrance infuse better into the broth. Also, slice the cheongyang chili pepper diagonally to release just the right amount of heat, balancing any richness and making the stew more refreshing.
Step 3
Prepare the minced garlic, essential for that fragrant aroma. Mince the garlic finely. Cut the firm tofu into roughly 1.5 to 2cm cubes. Cutting them into larger pieces will prevent them from breaking apart too much while the stew simmers, ensuring a pleasant, soft texture.
Step 4
A delicious broth is the foundation of a great Doenjang Jjigae! Pour about 700ml of water into a pot and add a broth pack (containing anchovies, kelp, etc.). Bring to a boil over high heat, then reduce to medium heat and simmer for about 10 minutes to extract the flavors. Once you have a clear and deeply flavored broth, remove the broth pack. Your anchovy and kelp broth is ready!
Step 5
Now, it’s time to dissolve the Doenjang into the warm broth. Using a fine-mesh sieve will help the Doenjang dissolve smoothly without lumps. Place 2 tablespoons of Doenjang into the sieve set over the pot of broth. Gently stir with a spoon, pressing the Doenjang through the sieve into the broth. Continue stirring until it’s completely dissolved and lump-free.
Step 6
To enhance the umami flavor that Doenjang alone might not provide, add Ssamjang and Gochujang. Add 1/3 tablespoon of Ssamjang and 1/3 tablespoon of Gochujang to the Doenjang broth and stir well with a spoon until evenly combined. Adding a little Ssamjang and Gochujang deepens the savory notes of the Doenjang, adding complexity and richness, making it even more delicious. Now, bring the stew to a boil over high heat.
Step 7
As the stew begins to boil, you might notice some foam forming on the surface. This foam can affect the clean, savory taste of the Doenjang Jjigae. Use a spoon or ladle to carefully skim off any foam that rises to the surface. This step ensures a cleaner broth, both visually appealing and more pleasant to taste.
Step 8
Now, add the potatoes, one of the main ingredients, to the stew and let them cook. Potatoes take a bit longer to soften than other vegetables, so it’s best to add them first. Cook over high heat for about 5 minutes, or until the potatoes are partially tender. As the potatoes cook, they release a subtle sweetness into the broth.
Step 9
When the potatoes are about halfway cooked, it’s time to add the zucchini and onions. Add the pre-cut zucchini and onions to the pot and continue to simmer. It’s important not to overcook the vegetables, so they retain some texture. Cook until the zucchini is tender-crisp and the onions have released their sweetness, which should take about another 3-4 minutes.
Step 10
Now, let’s add the tofu for that wonderfully soft texture. Carefully place the cubed tofu into the simmering stew. Stir gently to avoid breaking the tofu apart. Simmer for just about 2-3 more minutes after adding the tofu; this will warm it through while keeping its delicate, soft consistency.
Step 11
We are almost there! Finally, add the minced garlic, sliced green onions, and cheongyang chili peppers to enhance the stew’s aroma and flavor. Minced garlic helps to eliminate any unpleasant odors and adds a deeper dimension to the taste. Bring the stew to a final simmer after adding these last ingredients, and your delicious Doenjang Jjigae will be ready.
Step 12
And there you have it – a delicious and comforting bowl of Vegetable Doenjang Jjigae! Serve it hot with a bowl of rice. Serving in a traditional earthenware pot (ttukbaegi) keeps it warm for longer and makes it even more appealing. For an extra touch, you can garnish with sliced red chili peppers or crown daisy (ssukgat) if desired.
