Soft Zucchini Doenjang Jjigae (Fermented Soybean Paste Stew)
How to Make Delicious Zucchini Doenjang Jjigae: A Simple Stew for Your Evening Meal
This Doenjang Jjigae is made with tender, softened zucchini, which I find is a wonderful addition to stews. When the fully cooked, melt-in-your-mouth zucchini is mashed into warm rice, it’s absolutely delicious. It’s a simple yet deeply flavorful dish that’s perfect for any meal.
Main Ingredients
- 1 handful of shelled clams (approx. 100g)
- 1 zucchini (medium size)
- 1 potato (medium size)
- 1 onion (medium size)
- 1 stalk of green onion
- 2 Korean green chili peppers (Cheongyang peppers)
- 1 red chili pepper
Seasoning & Broth
- 3 Tbsp Doenjang (Korean fermented soybean paste – adjust to your taste)
- 1 Tbsp Gochujang (Korean chili paste)
- 1/2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Guk-ganjang (Korean soup soy sauce, or fish sauce)
- 1 Tbsp minced garlic
- 1.5 liters of water or anchovy-kelp broth
- 3 Tbsp Doenjang (Korean fermented soybean paste – adjust to your taste)
- 1 Tbsp Gochujang (Korean chili paste)
- 1/2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Guk-ganjang (Korean soup soy sauce, or fish sauce)
- 1 Tbsp minced garlic
- 1.5 liters of water or anchovy-kelp broth
Cooking Instructions
Step 1
Prepare the shelled clams. If you use clams with shells, the savory juices released during cooking will add even more flavor to the stew. It’s also highly recommended to make a broth beforehand using anchovies, kelp, or dried shrimp for a richer taste. While you can use plain water, a well-made broth significantly enhances the stew’s umami.
Step 2
Wash the zucchini thoroughly and cut it into thick, bite-sized cubes, about 2-3 cm. Cutting it this way ensures it doesn’t break down too much during cooking and maintains its wonderfully soft texture.
Step 3
Dice the potato and onion into pieces roughly the same size as the zucchini cubes. Cutting the vegetables to a similar size helps them cook evenly, resulting in a more balanced flavor.
Step 4
Slice the green onion diagonally. Similarly, slice the Korean green chilies and red chili pepper diagonally to add color and a pleasant kick. Feel free to adjust the amount of green chilies based on your spice preference.
Step 5
In a pot, combine 1.5 liters of water (or your prepared broth) and the shelled clams. Bring it to a boil. If using clams with shells, skim off any impurities that rise to the surface and let them simmer to release their flavor. Using a good broth is the secret to a truly delicious stew.
Step 6
Once the broth is boiling, stir in 3 Tbsp Doenjang, 1 Tbsp Gochujang, 1 Tbsp minced garlic, 1/2 Tbsp Gochugaru, and 1 Tbsp Guk-ganjang. The saltiness of Doenjang varies by brand, so it’s important to taste and adjust the quantity. Mixing Gochujang with Doenjang creates a richer and more savory broth than using Doenjang alone.
Step 7
When the broth with the seasonings comes to a rolling boil, add the diced potato, onion, and zucchini. Reduce the heat to medium-low and let it simmer gently until the vegetables are tender. It’s best to simmer until the zucchini becomes translucent and soft to truly appreciate its flavor.
Step 8
Once the vegetables are almost cooked through, add the diagonally sliced green onion and chili peppers. Let it simmer for another minute or two to finish. Adding them at the end preserves their fresh aroma and slight crunch.
Step 9
Tasting the freshly simmered Doenjang Jjigae, I was pleasantly surprised by its deep and savory flavor! It’s incredibly delicious served over a bowl of warm rice.
