Savory Shiitake Mushroom Doenjang Jjigae Recipe
Rich and Savory Shiitake Mushroom Doenjang Jjigae
Doenjang Jjigae (Korean soybean paste stew) is always a good idea! The flavor of Doenjang Jjigae can vary so much depending on the ingredients added. Today, we’re making a delicious Doenjang Jjigae using homemade shiitake mushroom powder as a natural seasoning agent. It’s incredibly satisfying!
Stew Ingredients- 1.5 Tbsp Doenjang (Korean soybean paste)
- 1/2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Anchovy powder
- 1.5 Tbsp Dried Shiitake Mushroom Powder
- 1 medium Potato
- 1 King Oyster Mushroom
- 1/2 Zucchini
- 1/2 Onion
- 2 Korean Green Chilies (Cheongyang peppers)
- 1/3 Red Chili
- 1 Tbsp Minced Garlic
- 1/2 block Firm Tofu
Cooking Instructions
Step 1
First, let’s introduce the special ingredient for this recipe: homemade dried shiitake mushroom powder, a natural seasoning! Having this on hand makes cooking much more convenient and adds wonderful depth.
Step 2
Now, let’s gather all the ingredients for our delicious Doenjang Jjigae. For the seasoning base, we have doenjang (1.5 Tbsp), gochugaru (1/2 Tbsp), anchovy powder (1 Tbsp), and shiitake mushroom powder (1.5 Tbsp). For the vegetables, prepare a potato (1), a king oyster mushroom (1), half a zucchini, half an onion, two Korean green chilies, and a third of a red chili. To enhance the flavor, we’ll add minced garlic (1 Tbsp), and for a tender texture, half a block of firm tofu. Make sure you have all these components ready.
Step 3
Shall we start making this flavorful Doenjang Jjigae? Pour water into a pot, dissolve the doenjang and gochugaru, and bring it to a rolling boil over high heat. Stirring well to ensure the doenjang dissolves completely is key.
Step 4
To enrich the stew’s flavor, add a generous amount of anchovy powder and shiitake mushroom powder. These two powders will significantly boost the umami and overall aroma of the doenjang jjigae.
Step 5
Once the broth is boiling vigorously, add the prepared potato cubes. Let it simmer over medium heat until the potatoes are tender. As the potatoes cook, they will soften and infuse the broth with a deeper flavor.
Step 6
When the potatoes are partially cooked, add the zucchini and onion, and continue to boil. I used frozen zucchini for this, and it turned out wonderfully! As the vegetables cook, they further enhance the richness of the broth.
Step 7
Now, add the sliced king oyster mushrooms and the tofu. Cook until the tofu floats to the surface. This helps the tofu maintain a pleasant texture without becoming too mushy.
Step 8
Finally, add the Korean green chilies and red chili for a touch of heat, and the minced garlic for aroma. Let it boil for another moment to meld the flavors, and your delicious Shiitake Mushroom Doenjang Jjigae is complete! Enjoy it piping hot with a bowl of rice.
