Doenjang Jjigae: Hearty Korean Soybean Paste Stew
Simple and Quick Doenjang Jjigae Recipe for Beginners
On sweltering hot days when cooking at home feels daunting, don’t let that stop you from enjoying a comforting meal! Instead of dining out, let’s make Doenjang Jjigae, a soul-warming staple of Korean cuisine, often paired with Kimchi Jjigae. Its rich, savory broth is incredibly satisfying. This recipe uses simple ingredients and comes together quickly, making it perfect for a home-cooked feast.
Doenjang Jjigae Ingredients- 1 block of firm tofu (about 300g)
- 3 medium potatoes
- 1 medium onion
- 5 Korean green chili peppers (adjust to your spice preference)
- 1/2 medium zucchini
- 1/2 stalk of green onion
- 1 Tbsp dried anchovy powder (or use kelp/anchovy broth)
- 1.5 Tbsp Korean soybean paste (doenjang) (adjust based on saltiness)
- 1 Tbsp minced garlic
- 1/2 Tbsp Gochugaru (Korean chili flakes) (optional, for added kick)
Cooking Instructions
Step 1
Let’s prepare the vegetables that will make our Doenjang Jjigae flavorful. Slice the zucchini into 0.5cm thick half-moons. Thinly slice the green chili peppers and green onion on an angle. Slice the onion into 0.5cm thick strips. Peel the potatoes and slice them into 0.5cm thick rounds. Dice the tofu into bite-sized cubes (about 2cm).
Step 2
We’ll start by creating the flavorful broth base. In a pot or earthenware pot (ttukbaegi), add 1 tablespoon of dried anchovy powder. Pour in 500ml of water and bring to a boil to create a simple broth. Using anchovy powder provides a deep, savory flavor. Alternatively, you can use pre-made kelp or anchovy broth.
Step 3
Once the broth is boiling, strain the doenjang (soybean paste) through a fine-mesh sieve directly into the pot. This step ensures the paste dissolves smoothly, preventing clumps and creating a velvety texture. If you prefer a clearer broth, you can skip the straining and dissolve the paste directly.
Step 4
Add the prepared potatoes and onion to the doenjang broth. The potatoes will release their natural sweetness into the soup as they cook, and the onions will add a refreshing depth. Cover the pot and simmer over medium heat for about 5 minutes, or until the potatoes are tender.
Step 5
Once the potatoes are partially cooked, add the zucchini, diced tofu, minced garlic, and green chili peppers. If you like a little heat, stir in the Gochugaru now. Let everything simmer together to allow the flavors to meld.
Step 6
Finally, add the sliced green onion and let it simmer for another minute or two. The aromatic green onion will enhance the overall aroma and taste of the stew. Taste the broth and adjust the seasoning with more doenjang or a splash of soy sauce if needed.
Step 7
Serve your piping hot, bubbling Doenjang Jjigae with a bowl of steamed rice. The comforting, savory broth is sure to whet your appetite and complete your meal. Feel free to add mushrooms or seafood for an even more delightful variation!
Step 8
Your delicious and savory Doenjang Jjigae is ready! Enjoy this comforting and easy-to-make dish that brings the warmth of home cooking to your table.
