Savory Tofu Doenjangjang (Korean Soybean Paste Stew)
How to Make Delicious Tofu Doenjangjang (Korean Soybean Paste Ssamjang)
This Tofu Doenjangjang is a beloved staple in our home, made at least once a month! We love to enjoy it with fresh lettuce wraps or steamed cabbage. It’s not too salty, making it perfect for mixing with rice or serving alongside your favorite greens. For an enhanced flavor, you can also add minced meat or snails (ushimaki). (Measurements are based on a standard Korean tablespoon)
Tofu Doenjangjang Ingredients- 100g Tofu (firm or silken)
- 65g Zucchini (approx. 1/4 small)
- 50g Onion (approx. 1/4 small)
- 30g Oyster Mushrooms (or your preferred mushrooms)
- 1 Korean chili pepper (9g)
- 25g Green Onion (approx. 1/4 stalk)
- 1 Tbsp Perilla Oil (Deulgireum)
- 100ml Anchovy-Kelp Broth (approx. 1/2 standard paper cup)
Tofu Doenjangjang Seasoning- 1 Tbsp Doenjang (Korean soybean paste)
- 0.8 Tbsp Gochujang (Korean chili paste, approx. 1 Tbsp)
- 0.4 Tbsp Gochugaru (Korean chili flakes, approx. 1/2 Tbsp)
- 0.5 Tbsp Brown Sugar (approx. 1/2 Tbsp)
- 0.5 Tbsp Sesame Oil
- 1 Tbsp Doenjang (Korean soybean paste)
- 0.8 Tbsp Gochujang (Korean chili paste, approx. 1 Tbsp)
- 0.4 Tbsp Gochugaru (Korean chili flakes, approx. 1/2 Tbsp)
- 0.5 Tbsp Brown Sugar (approx. 1/2 Tbsp)
- 0.5 Tbsp Sesame Oil
Cooking Instructions
Step 1
First, rinse the tofu under running water and drain it well. Mash the tofu using a fork or spoon until it’s smooth and crumbly. The exact shape of the tofu pieces doesn’t matter.
Peel and finely mince the 50g of onion. Slice the Korean chili pepper in half, remove the seeds, and then finely mince it.
Step 2
Wash and pat dry the zucchini and oyster mushrooms. Dice them into small, approximately 0.5cm cubes. Finely chop the green onion as well, to a similar size.
Step 3
In a wide frying pan, add the diced zucchini, onion, green onion, oyster mushrooms, and minced Korean chili pepper. Drizzle in 1 tablespoon of perilla oil. Stir-fry over medium heat for about 1 minute, allowing the aroma of the perilla oil to infuse the vegetables.
Step 4
Once the vegetables are lightly sautéed, reduce the heat to low. Add 1 tablespoon of doenjang, 0.8 tablespoon of gochujang, 0.4 tablespoon of gochugaru, and 0.5 tablespoon of brown sugar. Stir and cook gently until the seasonings are evenly distributed and the mixture achieves a rich color.
Step 5
Pour in the 100ml of anchovy-kelp broth. Increase the heat to medium or high heat. Bring the mixture to a simmer before proceeding to the next step.
Step 6
When the broth begins to bubble, add the mashed tofu. Gently stir it into the mixture with a spatula. Let it simmer for about 1 minute, allowing the tofu to absorb the flavors. Taste the doenjangjang and if it needs more saltiness, add a little more doenjang or gochujang to adjust the seasoning to your preference.
Step 7
After adjusting the seasoning, continue to simmer for another minute until the doenjangjang reaches your desired consistency. Once it’s thickened, turn off the heat.
Step 8
With the heat off, stir in 0.5 tablespoon of sesame oil. This will add a final layer of rich, nutty flavor to the doenjangjang.
Step 9
Finally, sprinkle some sesame seeds generously over the top. Your delicious and savory Tofu Doenjangjang (Ssamjang) is now complete! Enjoy it by mixing it with warm rice or serving it with fresh greens for a delightful meal.
