Quick & Delicious Doenjang Jjigae (Korean Soybean Paste Stew) with Store-Bought Paste
Learn how to make a flavorful Doenjang Jjigae easily, even without extra seasonings, by using a good quality store-bought Korean soybean paste.
This recipe highlights the deep, savory flavor of store-bought traditional doenjang (Korean soybean paste), creating a rich stew without the need for additional seasonings. It’s a foolproof recipe perfect for quickly preparing a comforting meal using vegetables you have on hand.
Ingredients- 65g Zucchini (approx. 1/4 medium)
- 1 medium Onion
- 70g Radish (approx. 1/5 small)
- 50g Oyster Mushrooms
- 1/2 Red Chili
- 1 Green Chili
- 70g Firm Tofu (approx. 1/4 block)
- 10cm length Green Onion
- 6 Dried Anchovies for broth
- 1 Tbsp Store-bought traditional Doenjang (Korean soybean paste)
Cooking Instructions
Step 1
First, prepare the anchovy broth, which is key to the stew’s flavor. Remove the heads and guts from the dried anchovies. Place them in a pot (a ttukbaegi, or earthenware pot, is recommended for a more traditional feel). If possible, lightly toast the anchovies over a flame to eliminate any fishiness and enhance their savory aroma. Add 3 cups (600ml) of water and begin to steep the anchovies.
Step 2
While the broth is steeping, peel the radish and slice it thinly. Add the sliced radish to the pot with the anchovy broth and bring it to a boil. Boiling the radish first will make the broth refreshing and clear.
Step 3
While the radish is cooking, prepare the other ingredients. Slice the onion into 8 wedges, about 1cm thick. Cut the zucchini into half-moon shapes, about 0.5cm thick. Dice the firm tofu into bite-sized cubes, approximately 2cm.
Step 4
Remove the stems from the chilies and slice them diagonally about 0.5cm thick. Slice the green onion diagonally as well. Gently rinse the oyster mushrooms under running water, remove the tough end of the stem, and separate them into individual pieces.
Step 5
Once the broth in the pot begins to boil, remove the anchovies. Skim off any foam or scum that rises to the surface with a spoon. This step ensures a cleaner and clearer broth.
Step 6
With the broth now clear, add about 1 tablespoon of the prepared doenjang (slightly overflowing the spoon). Gently dissolve the doenjang in the broth using a spoon, ensuring it mixes well with the liquid.
Step 7
After dissolving the doenjang, carefully add the prepared tofu to the stew. Be gentle to prevent the tofu from breaking apart.
Step 8
Now, add the zucchini, onion, oyster mushrooms, green onion, green chili, and red chili to the pot. Let everything simmer together until all the vegetables are tender. Cook over medium-low heat.
Step 9
Once the doenjang jjigae is fully cooked with all the ingredients, skim off any foam that may have formed during the final simmering. This will provide an even cleaner taste.
Step 10
Your delicious Doenjang Jjigae is now complete! Enjoy it with a warm bowl of rice.
