Spicy and Rich ‘Doenjang-Soolbap’: Korean Tavern-Style Soybean Paste Stew
A Detailed Recipe for Delicious ‘Doenjang-Soolbap’ with a Deep, Savory Broth
Have you ever enjoyed Doenjang-Soolbap, that comforting stew often served at Korean BBQ restaurants after the main course? Now, you can recreate that authentic taste at home! This recipe is perfect for a second round of enjoyment after grilling pork belly, offering a wonderfully savory and slightly spicy broth. It’s hearty, satisfying, and tastes even better with a bowl of rice added to the broth.
Main Ingredients- 2 Tbsp Doenjang (Korean soybean paste – homemade type preferred)
- 1/2 medium Zucchini
- 1/2 medium Onion
- 3 Green chili peppers (adjust to your spice preference)
- 1 stalk Scallion (approx. 20cm length)
- 200g Bean sprouts
- 3 Shiitake mushrooms
- 1/2 block Firm Tofu
Cooking Instructions
Step 1
Begin by preparing the vegetables. Slice the zucchini into half-moon shapes or bite-sized cubes, about 0.5cm thick. These will add a pleasant texture and enhance the flavor of the stew.
Step 2
Slice the onion similarly to the zucchini, about 0.5cm thick, either thinly sliced or diced. As the onion cooks, it will release its natural sweetness, deepening the broth’s flavor profile.
Step 3
For a touch of heat, thinly slice the green chili peppers on an angle after removing the stems. Using Cheongyang peppers will provide a nice kick, perfect for a drink accompaniment, but feel free to substitute with milder peppers if preferred.
Step 4
Finely chop the scallion, including both the white and green parts. The subtle pungent aroma and sweetness of the scallion will infuse the broth, making the Doenjang-Soolbap even more delicious.
Step 5
Cut the firm tofu into bite-sized cubes, about 1.5cm square. Avoid cutting them too small, as they can crumble during cooking. The soft tofu will add a delightful contrast to the broth.
Step 6
Trim the tough stems from the shiitake mushrooms and slice the caps about 0.5cm thick. The unique earthy aroma and chewy texture of the shiitake mushrooms will add a gourmet touch to the stew. If fresh shiitake aren’t available, rehydrated dried ones can be used.
Step 7
In a pot, bring 700ml of water to a boil and add the concentrated broth cubes. If you don’t have concentrated cubes, anchovy-dashima broth or plain water works well. Once boiling, dissolve the 2 tablespoons of Doenjang into the broth. For a smoother broth, you can strain the Doenjang through a sieve as you add it.
Step 8
To the simmering broth, add the Gochugaru (2 Tbsp) for spiciness, anchovy sauce (1 Tbsp) for umami, mirin (1 Tbsp) to tenderize and add sweetness, and minced garlic (1/2 Tbsp) for aroma. Stir well to combine all the seasonings.
Step 9
Add the prepared zucchini, onion, sliced chili peppers, and scallions to the seasoned broth. Bring to a simmer over medium heat. Once the zucchini becomes slightly translucent and tender, add the cubed tofu and sliced shiitake mushrooms. Continue to simmer gently. Be careful not to overcook the tofu and mushrooms, as they can become mushy.
Step 10
Finally, add the washed bean sprouts. Cover the pot and let it simmer for another 2-3 minutes. Covering the pot while cooking the bean sprouts helps them stay crisp and prevents any fishy smell. Once the bean sprouts are cooked, your delicious Doenjang-Soolbap is ready! Serve immediately while piping hot.
