Soft Tofu Soybean Paste Stew (Sundubu Doenjang Jjigae)
Easy Homemade Soft Tofu Doenjang Jjigae Recipe Using Frozen Vegetables
Let’s make a delicious soybean paste stew using soft tofu instead of regular firm tofu! We’ll use vegetables from the freezer for extra convenience. This recipe yields a wonderfully savory and comforting stew that’s perfect with a bowl of rice.
Main Stew Ingredients- 1 package soft tofu
- 1 small piece daikon radish (approx. 50g)
- 1/2 zucchini
- 1/2 onion
- A handful of your favorite mushrooms (shiitake, oyster, enoki, etc.)
- 1 Korean chili pepper (optional, for extra spice)
- 1/2 stalk green onion
For Flavorful Broth- 700ml water (approx. 3.5 cups)
- 2 Tbsp soybean paste (Doenjang – mixing store-bought and homemade gives a richer flavor)
- 2 soup stock cubes (or anchovy-kelp broth)
- 1 tsp red chili powder (Gochugaru – for color and a touch of heat)
- 700ml water (approx. 3.5 cups)
- 2 Tbsp soybean paste (Doenjang – mixing store-bought and homemade gives a richer flavor)
- 2 soup stock cubes (or anchovy-kelp broth)
- 1 tsp red chili powder (Gochugaru – for color and a touch of heat)
Cooking Instructions
Step 1
Here’s a great tip to save cooking time! If you pre-chop your vegetables and store them in the freezer, you can start cooking your stew immediately by just taking them out. This way, you can skip the chopping board altogether.
Step 2
Using frozen vegetables, especially zucchini and onions, can even enhance the umami flavor. It significantly reduces the preparation hassle.
Step 3
For a deeper, richer taste, try mixing store-bought soybean paste with homemade doenjang. If you’re short on time to make broth from scratch, two soup stock cubes are a quick and easy way to create a delicious broth base.
Step 4
In a pot or earthenware pot (ttukbaegi), add 700ml of water. Then, add the soybean paste, soup stock cubes, and all the pre-prepared vegetables like daikon radish, zucchini, onion, and mushrooms. Bring to a boil over high heat.
Step 5
Simmer for about 5-7 minutes, or until the vegetables are tender. During this time, sprinkle in 1 tsp of red chili powder. This not only enhances the stew’s vibrant color but also adds a subtle spicy kick, boosting the overall flavor.
Step 6
To easily get the soft tofu out of its package, carefully cut off the top edge of the plastic wrap with scissors. You can add the block as is, or gently break it into 2-3 bite-sized pieces with a spoon or knife for better flavor distribution.
Step 7
Finally, add the prepared soft tofu, chopped green onions, and sliced Korean chili pepper to the pot. Let it simmer gently for another minute. Be careful not to break the soft tofu too much as you stir. Serving this bubbling hot in an earthenware pot makes for a truly authentic and satisfying experience. You’ll definitely want more than one bowl of rice!
