Spicy and Refreshing Vegetable Doenjang Jjigae
Introducing a recipe for a delicious and refreshing Doenjang Jjigae (Korean Soybean Paste Stew) with a spicy kick.
I was craving a hearty and spicy Doenjang Jjigae but wondered if it could be made without anchovy broth, using only vegetables. This recipe was born out of that culinary curiosity! It allows you to prepare and cook the stew efficiently, saving precious time in your busy daily life. Enjoy a flavorful and comforting stew that’s perfect for any meal.
Main Ingredients- 3 Tbsp dried anchovies (for broth, optional)
- 1/2 medium potato
- 1/2 block firm tofu
- 1/2 medium zucchini
- 1/2 medium onion
- 1/2 stalk scallion
- 3-4 Korean chili peppers (adjust to spice preference)
Cooking Instructions
Step 1
Optional step for broth: If you wish to make a richer broth, boil 3 cups (approx. 600ml) of water with 3 Tbsp dried anchovies for about 10 minutes. Strain to remove the anchovies, keeping the clear broth. (If skipping this, simply use plain water.)
Step 2
Prepare 1.5 Tbsp of Doenjang. The saltiness can vary between different brands of Doenjang, so it’s best to taste and adjust the amount as needed. Dissolve the Doenjang in the anchovy broth (or water). You can use a sieve to help break up any lumps for a smoother consistency.
Step 3
Once the broth with dissolved Doenjang starts to simmer, add the prepared vegetables. First, peel the potato and slice it into 0.5cm thick pieces. Peel and similarly slice the onion.
Step 4
Slice the zucchini into half-moon shapes or 0.5cm thick pieces. Be careful not to slice them too thinly, as they might break apart during cooking.
Step 5
Add the sliced potatoes, onions, and zucchini to the simmering Doenjang broth. Cook over medium heat until the potatoes are tender, about 5-7 minutes.
Step 6
While the stew is simmering, prepare the tofu. Cut the tofu into bite-sized cubes, approximately 1.5-2cm. Avoid cutting them too small to prevent them from crumbling.
Step 7
Add the cubed tofu to the pot. Continue to simmer over medium heat. After adding the tofu, avoid stirring too vigorously.
Step 8
Prepare the aromatics and chili peppers for the final touch. Slice the scallion diagonally and finely chop the Korean chili peppers. If you prefer less heat, you can omit the chili peppers or use fewer.
Step 9
Add 0.5 Tbsp of minced garlic. The garlic will enhance the overall flavor profile of the stew.
Step 10
Stir in 1 Tbsp of gochugaru (Korean chili flakes). This adds a pleasant spiciness and depth. You can omit it if you prefer a milder stew.
Step 11
Add the sliced scallions and chopped Korean chili peppers to the pot.
Step 12
Let the stew simmer for a final few minutes for all the flavors to meld together. Your delicious Doenjang Jjigae is ready to be served hot!
