Rich and Savory Doenjang Jjigae (Korean Soybean Paste Stew)
Secret Recipe for Doenjang Jjigae Using Homemade Soybean Paste!!
Does your homemade doenjang sometimes have a gamey smell? By simply stir-frying it with butter, you can create a life-changing doenjang jjigae that is deeply flavorful and completely free of any off-putting odors! This recipe elevates the traditional stew with a secret ingredient.
Stew Ingredients- 200g Firm Tofu (about 1/2 block, cut into large cubes)
- 100g Korean Radish (for a refreshing taste, thinly sliced)
- 1/4 Onion (adds sweetness and depth, diced)
- 1/4 Zucchini (for a soft texture, sliced into half-moons)
- 1 Tbsp Green Onion (for fresh aroma, sliced diagonally)
- 2 pieces Dried Kelp (for deep umami)
- 2 pieces Dried Shiitake Mushrooms (adds chewy texture and rich aroma)
Seasoning & Others- 1 Tbsp Doenjang (Korean soybean paste) (for a savory base)
- 10g Butter (removes off-flavors and enhances richness! Regular butter)
- 1 Tbsp Doenjang (Korean soybean paste) (for a savory base)
- 10g Butter (removes off-flavors and enhances richness! Regular butter)
Cooking Instructions
Step 1
First, prepare the vegetables and tofu for the stew. Thinly slice the Korean radish (mu) into 2-3mm thick pieces. Cut the firm tofu (dubu) into large, 2cm cubes. Slice the zucchini (a-hobak) into 0.5cm thick half-moons, and dice the onion into approximately 1.5cm pieces. Slice the green onion (daepa) diagonally about 0.5cm thick to add at the end.
Step 2
In a pot, combine 1 tablespoon of doenjang and 10g of butter over medium-low heat. Stir-fry them until the butter melts and slightly browns at the bottom of the pot. This crucial step is key to reducing any harshness from the soybean paste and infusing it with the nutty richness of the butter, creating a deeper, more complex flavor profile while effectively eliminating any potential gamey notes from homemade doenjang. Stir until the butter is just about to brown, then get ready to add the next ingredients.
Step 3
As the butter becomes fragrant, add the prepared Korean radish (mu) and stir-fry it with the doenjang and butter mixture. As the radish releases its moisture, continue to sauté, allowing it to meld with the doenjang and butter. Cooking the radish until it becomes slightly translucent and tender will bring out its refreshing flavor, further enhancing the stew’s overall taste. Sauté for about 2-3 minutes until the radish is cooked through.
Step 4
Once the radish is somewhat cooked, add the dried kelp (dashima), dried shiitake mushrooms (geonpyogo beoseot), and onion for enhanced flavor and depth. Dried shiitake mushrooms not only add a pleasant chewy texture but also impart a rich mushroom aroma to the broth, making the stew more complex and satisfying. If you have other mushrooms on hand, feel free to add them as well. Stir-fry for another minute to allow all the ingredients to meld together.
Step 5
Now, pour in 2-3 cups (about 400-600ml) of rice water or kelp broth and bring it to a boil over high heat. Once the stew reaches a boil, reduce the heat to medium-low. Add the zucchini (a-hobak) and firm tofu (dubu). Simmer for another 3-5 minutes until the tofu and zucchini are tender. Finally, add the diagonally sliced green onion (daepa) and let it simmer for another moment to complete the delicious doenjang jjigae! This simple yet deeply satisfying and soul-warming stew is a must-try!
