The Quintessential Home-Cooked Doenjang Jjigae (Fermented Soybean Paste Stew)
Follow this simple recipe for that familiar, comforting ‘taste of home’! The Ultimate Basic Doenjang Jjigae.
When I first started cooking after getting married, Doenjang Jjigae was one of the first dishes I attempted. It’s incredibly easy, yet it allowed me to achieve a truly authentic, mom-like flavor. This is a fundamental recipe for Doenjang Jjigae that anyone can easily make with just doenjang at home to enjoy a delicious bowl of rice.
Ingredients- Doenjang (fermented soybean paste) 3 Tbsp
- Gochujang (red chili paste) 1 Tbsp
- Tofu 1/2 to 1 block
- Potato 1
- Zucchini 1/2
- Onion 1/2
- Minced garlic 1 Tbsp
- Anchovy/Kelp broth 5 Cups
Cooking Instructions
Step 1
Dice the zucchini, onion, potato, and tofu into bite-sized pieces. Aim for roughly 1.5 cm cubes for a consistent cooking time and easy eating.
Step 2
In a pot, combine the anchovy or kelp broth (5 cups) with doenjang (3 Tbsp) and gochujang (1 Tbsp). Stir well until the pastes are dissolved. Adding gochujang enhances the umami and creates a richer, more flavorful stew.
Step 3
Bring the broth mixture to a boil over medium-high heat. Once boiling, add the prepared potato, zucchini, and onion. These vegetables take a bit longer to cook, so adding them first ensures they become tender. Stir in the minced garlic (1 Tbsp) at this stage to infuse the stew with its aromatic flavor.
Step 4
When the vegetables are tender and the stew is at a rolling boil, carefully add the diced tofu. Tofu can break apart if overcooked, so add it towards the end and simmer gently for just a few minutes until heated through.
Step 5
Finally, garnish with chopped green onions and let it simmer for another moment. Your delicious Doenjang Jjigae is ready! For a touch of spice, you can add a finely chopped chili pepper.
