Hearty Korean Soybean Paste Stew (Doenjang Jjigae)
A Comforting Bowl of Doenjang Jjigae
Craving a warm, comforting meal on a weekend? This is the perfect dish to enjoy with a bowl of fluffy rice! I made this rich and flavorful Doenjang Jjigae (Korean soybean paste stew) to savor with perfectly cooked rice. It’s a staple in Korean homes and brings a sense of cozy satisfaction.
Ingredients- 2 Tbsp Doenjang (Korean soybean paste)
- 300ml Rice water
- 1/2 medium potato
- A small piece of zucchini (about 1/4 small zucchini)
- 1/2 medium onion
- 1 red chili pepper
- 1 green chili pepper (like Cheongyang pepper for heat)
- 1/2 block firm tofu
Cooking Instructions
Step 1
Let’s prepare our ingredients for a delicious Doenjang Jjigae. Dice the potato, zucchini, and onion into approximately 0.7cm thick pieces. Cube the tofu into about 1.5cm pieces. Slice the red and green chili peppers diagonally to add both color and a pleasant spiciness.
Step 2
To create a deeper flavor base, we’ll use rice water. Rinse your rice twice, discarding the first rinse water as it can be cloudy. Use the second or third rinse water for a clearer and cleaner broth. Measure out about 300ml of this rice water.
Step 3
Pour the prepared rice water into a pot. Add 2 tablespoons of Doenjang, the heart of our stew. Ensure the Doenjang is well dissolved and lump-free by whisking it with a spoon or a whisk. This step is crucial for a smooth and flavorful broth.
Step 4
Once the Doenjang is dissolved in the rice water, add the prepared vegetables. Start by adding the potatoes and onions, allowing them to cook first. Once the potatoes are partially tender, add the zucchini, green chili, and red chili peppers. (Optional: You can also add sliced green onions at this stage for extra flavor.)
Step 5
Bring the stew to a boil over high heat. Once it reaches a rolling boil, reduce the heat to medium and let it simmer for about 5 minutes, allowing the vegetables to cook through and their flavors to meld into the broth. This simmering process is key to developing a rich taste.
Step 6
When the stew is actively simmering, gently add the cubed tofu. Adding tofu later in the cooking process prevents it from breaking apart, ensuring it maintains its shape and soft texture. It should be added once the stew is already boiling nicely.
Step 7
As the stew cooks, some foam may rise to the surface. Skim this foam off with a spoon. This simple step will result in a cleaner, clearer broth, enhancing the overall taste and appearance of your Doenjang Jjigae.
Step 8
Before turning off the heat, taste the stew and adjust seasoning if necessary, adding a little more Doenjang if desired. Once all the ingredients are tender and the broth is wonderfully savory, your delicious Doenjang Jjigae is complete! Serve hot with a bowl of rice and enjoy this comforting Korean classic.
