Rich and Savory Doenjang Jjigae: A Classic Korean Stew Recipe
Spicy and Comforting Doenjang Jjigae
Make tonight’s meal special with this comforting and flavorful Doenjang Jjigae, a quintessential Korean soybean paste stew. Packed with fresh vegetables and clams, this dish offers a deep, umami-rich flavor that’s perfect for any home-cooked meal.
Doenjang Jjigae Ingredients- 150g firm tofu (approx. 1/2 block), cut into 1.5cm cubes
- 10 clams (thoroughly purged of sand)
- 2 shiitake mushrooms, sliced 5mm thick
- 1/3 zucchini, sliced into half-moons about 0.8cm thick
- 1/4 onion, thinly sliced
- 2 Korean green chili peppers (cheongyang), thinly sliced diagonally (optional, for spice)
- A small piece of red chili pepper, seeds removed and sliced diagonally (for color)
- 1/3 stalk green onion, sliced diagonally
- 1/2 Tbsp minced garlic
- 1.5 cups (approx. 300ml) anchovy-kelp broth
- 1/2 cup (approx. 100ml) rice water
Seasoning Ingredients- 2 Tbsp doenjang (Korean soybean paste; adjust to taste based on saltiness)
- 1/2 Tbsp ssamjang (spicy Korean dipping paste; adds depth and umami)
- 2 Tbsp doenjang (Korean soybean paste; adjust to taste based on saltiness)
- 1/2 Tbsp ssamjang (spicy Korean dipping paste; adds depth and umami)
Cooking Instructions
Step 1
First, prepare all the ingredients for the stew. Cut the tofu into substantial 1.5cm cubes. Slice the zucchini into half-moons, about 0.8cm thick. Thinly slice the shiitake mushrooms (about 5mm thick), and julienne the onion and green onion. Slice the Korean green chilies and red chili pepper diagonally, removing seeds from the red pepper for garnish.
Step 2
In a ttukbaegi (Korean earthenware pot) or a regular pot, combine the anchovy-kelp broth and rice water. Whisk in the doenjang (2 Tbsp) and ssamjang (1/2 Tbsp) until well dissolved for a smooth broth. Once the liquid begins to boil, add the prepared tofu, zucchini, onion, shiitake mushrooms, and minced garlic. Bring to a gentle simmer over medium-low heat.
Step 3
As the stew starts to bubble, add the purged clams. Cook until the clams open up. Taste the broth and if it’s not salty enough, add a little more doenjang to adjust the seasoning. Remember that doenjang varies in saltiness depending on the brand, so it’s best to add it gradually to achieve your preferred flavor.
Step 4
Once the tofu has absorbed the flavors and the clams are fully cooked, add the diagonally sliced Korean green chilies, red chili pepper, and green onion. Let it simmer for another moment. The chilies will add a pleasant spiciness and vibrant color. Your delicious and comforting Doenjang Jjigae is now ready! Enjoy this hearty dish with a bowl of hot rice.
