Savory Korean Soybean Paste Stew (Doenjang Jjigae)
The Essence of Korean Home Cooking! Rekindle Your Appetite with Deep and Savory Doenjang Jjigae
When you’re pondering what to cook today, this is always a comforting choice! Doenjang Jjigae is an indispensable dish on the Korean table. Inspired by my husband’s words, ‘Koreans truly need to eat doenjang!’, I’ve prepared a hearty stew packed with ingredients and love. It’s a perfect meal to complete a warm dining experience. It’s truly a rice-thief!
Main Ingredients- Radish: About 1/4 cup (diced into small cubes)
- Doenjang (Korean soybean paste): 1.5 Tbsp
- Dried anchovy powder: 1 Tbsp
- Korean zucchini (Hobak): 1/4 (sliced into half-moons)
- Onion: 1/2 (diced)
- King oyster mushroom: 1/2 (sliced thinly)
- Tofu: 1/2 block (diced)
- Spicy green chili pepper (Cheongyang chili): 1 (sliced diagonally or halved, seeds removed)
- Minced garlic: 1/3 Tbsp
Cooking Instructions
Step 1
First, place the small diced radish into a pot. Then, add 1.5 Tbsp of doenjang and 1 Tbsp of dried anchovy powder. Pour in water until the paste is dissolved, and bring it to a boil over high heat. (Tip: If you don’t have anchovy powder, you can boil dried anchovies in water and use the broth.)
Step 2
Once the water starts boiling, reduce the heat to medium and stir well to ensure the doenjang doesn’t clump. Let it simmer until the radish becomes translucent and the broth develops a rich, savory aroma. (Simmer for about 5-7 minutes.)
Step 3
Once the radish is somewhat cooked, add the prepared Korean zucchini and onion and continue to simmer together. The natural sweetness from the vegetables will deepen the flavor of the stew.
Step 4
When the stew comes to a rolling boil again, carefully add the diced tofu. Stir gently to prevent the tofu from sticking to the bottom of the pot, and continue to simmer until the tofu floats to the surface, about 3-5 minutes. (Tip: For a spicier stew, add the Cheongyang chili pepper as is. If you prefer it milder, remove the seeds or cut it in half. Slicing it diagonally can also make it easier to remove later.)
Step 5
Finally, add the thinly sliced king oyster mushrooms and 1/3 Tbsp of minced garlic, and simmer for another minute or two. The mushrooms’ umami and the garlic’s fragrance will elevate the stew’s taste even further. (Simmer for about 1-2 minutes.)
Step 6
Your steaming, savory, and delicious Doenjang Jjigae is now complete! Enjoy it with a warm bowl of rice.
