Savory Vegetable Doenjang Jjigae (Soybean Paste Stew)
Quick & Delicious Vegetarian Doenjang Jjigae: How to Make it with Ingredients from Your Fridge
You can make a wonderfully flavorful Doenjang Jjigae without any meat! This recipe uses simple vegetables for a deeply satisfying and healthy stew.
Base Broth Ingredients
- 1 Anchovy-Shrimp Broth Cube (or commercial broth)
- 1 piece Dried Anchovy-Kelp (Dashima)
- 1 slice Apple
- 1-2 Dried Shiitake Mushrooms
Cooking Instructions
Step 1
Let’s start building a delicious foundation! In a pot, combine 500ml of water or rice water with 1 anchovy-shrimp broth cube, 1 piece of Dashima (kelp), 1 slice of apple, and 1-2 dried shiitake mushrooms. Bring to a simmer over medium heat. Remove the Dashima after about 5 minutes of boiling, and let the other ingredients steep for 10-15 minutes to create a rich, flavorful broth.
Step 2
Tear off 2-3 large cabbage leaves and soak them in water for a short while. This helps them retain a pleasant crunch and adds a subtle sweetness to the stew.
Step 3
Peel the sweet potato and cut it into approximately 1cm thick rounds or half-moons. Soaking the cut sweet potato in water helps to remove excess starch, resulting in a clearer broth and a cleaner taste.
Step 4
Cut half a block of firm tofu into bite-sized cubes, about 2cm square. Gently drain any excess water before adding it to the stew.
Step 5
Once the broth is ready, strain it to remove all the solids (Dashima, apple, shiitake mushrooms, broth cube remnants) so you have a clear, flavorful base. Return the strained broth to the pot, add the prepared cabbage leaves, and bring to a boil over medium heat until the cabbage is tender.
Step 6
When the cabbage is tender, drain the sweet potato slices and add them to the pot. The sweet potato will cook down and release its natural sweetness, enriching the stew’s flavor.
Step 7
When the sweet potato is fork-tender, it’s time to add the Doenjang. Sift 1 tablespoon of doenjang through a fine-mesh sieve into the stew to ensure it dissolves smoothly without clumps. Add the cubed tofu and reduce the heat to low, letting it simmer gently.
Step 8
Now, let’s add some depth! Stir in 1/2 tablespoon of minced garlic and 1 teaspoon of gochugaru. Let it simmer for another minute or two, allowing the flavors to meld beautifully. Adjust the amount of gochugaru to your spice preference.
Step 9
Finally, let’s add some fresh greens. Slice the green onion diagonally and prepare your leafy greens (like kale) by cutting them into bite-sized pieces. Add the sliced green onion first and let it simmer briefly to infuse its aroma into the stew.
Step 10
Add the prepared leafy greens and cook for just another moment until they are slightly wilted. Be careful not to overcook, as this can diminish their fresh flavor. Turn off the heat, and your delicious, healthy Doenjang Jjigae is ready to be enjoyed!
