Hearty Mushroom and Tofu Doenjang Jjigae
A Taste of Home: Rich and Savory Doenjang Jjigae!
We’ve made a comforting Doenjang Jjigae, generously packed with shiitake mushrooms and soft tofu. This rich and savory stew is perfect for any meal.
Ingredients- 3 cups anchovy broth (simmered to a rich flavor)
- 2 Tbsp homemade Doenjang (Korean soybean paste)
- 1/4 block firm tofu (cut into bite-sized pieces)
- 20g zucchini (cut into half-moons or chunks)
- 1/2 onion (thickly sliced)
- 1 shiitake mushroom (thickly sliced or cut into large pieces)
- 4 Korean green chili peppers (finely chopped, adjust to spice preference)
- 1/2 Tbsp gochugaru (Korean chili powder, optional)
Cooking Instructions
Step 1
The secret to a delicious Doenjang Jjigae starts with a robust broth! In a pot, add water and a generous amount of dried anchovies. Simmer over medium-low heat for at least 10 minutes to create a rich anchovy broth. This deepens the flavor of the stew.
Step 2
While the broth is simmering, prepare all your vegetables and tofu. Having everything prepped beforehand makes the cooking process much smoother.
Step 3
Thickly slice the onion and the shiitake mushroom. Cut the zucchini into half-moon shapes or larger chunks for a pleasant texture. Finely chop the Korean green chilies for a bit of heat (you can adjust the amount based on your preference). Dice the tofu into bite-sized cubes.
Step 4
Pour the prepared anchovy broth into a ttukbaegi (earthenware pot) or a regular pot. Dissolve the Doenjang (Korean soybean paste) by sifting it through a fine-mesh sieve directly into the broth, ensuring no lumps remain. Bring to a simmer over medium heat, stirring to help the paste dissolve completely. Skim off any foam that rises to the surface for a cleaner taste.
Step 5
Once the Doenjang broth is bubbling, add all the prepared ingredients except the tofu (zucchini, onion, shiitake mushroom, Korean green chilies) and the gochugaru. Let them simmer together. This allows the flavors of the vegetables to infuse beautifully into the broth.
Step 6
When the vegetables are tender and the stew comes to a rolling boil again, add the diced tofu.
Step 7
After adding the tofu, simmer for just a short while longer, allowing the tofu to heat through without becoming too soft. Preserving the tender texture of the tofu is key.
Step 8
Your comforting Mushroom and Tofu Doenjang Jjigae is ready! The bubbling sound is music to the ears. Enjoy this warm stew, especially perfect for a chilly day, served with a bowl of rice.
Step 9
Doenjang Jjigae is a magical stew that never gets old, a staple on Korean dinner tables. Even without elaborate side dishes, a simple meal of Doenjang Jjigae with some namul (seasoned vegetables) is incredibly satisfying and will have you finishing your rice in no time.
Step 10
Taking a spoonful, the rich aroma of shiitake mushrooms and the savory depth of the Doenjang are truly delightful. The addition of soft tofu makes this already delicious stew even better! The warmth of this hearty Jjigae melts away any chill, making you feel relaxed and rejuvenated.
