Rich and Savory Home-Style Doenjang Jjigae
Mastering Doenjang Jjigae: Essential Tips for Beginners
This is a staple doenjang jjigae recipe that I’ve been making since I first started cooking. It’s so easy that even those who are new to cooking can make it delicious. Enjoy a hearty and flavorful stew!
Main Ingredients- 1-2 Potatoes (cubed)
- 200g Firm Tofu (cubed)
- 1/3 Zucchini (sliced or cubed)
- 1/2 Onion (cubed)
- 50g King Oyster Mushroom (sliced)
- 1 Stalk Green Onion (sliced diagonally)
- 2 Korean Chili Peppers (sliced diagonally, adjust for spiciness)
Seasoning- 2 Tbsp Doenjang (fermented soybean paste, for savory flavor)
- 1 Tbsp Ssamjang (spicy soybean paste, for depth)
- 3-4 Tbsp Guk-ganjang (soup soy sauce, for seasoning)
- 2 Cubes Minced Garlic (approx. 1 Tbsp)
Broth Ingredients- 6-7 Dried Anchovies (for broth)
- 2 Sheets Dried Kelp (approx. 5x5cm)
- 2 Tbsp Doenjang (fermented soybean paste, for savory flavor)
- 1 Tbsp Ssamjang (spicy soybean paste, for depth)
- 3-4 Tbsp Guk-ganjang (soup soy sauce, for seasoning)
- 2 Cubes Minced Garlic (approx. 1 Tbsp)
Broth Ingredients- 6-7 Dried Anchovies (for broth)
- 2 Sheets Dried Kelp (approx. 5x5cm)
Cooking Instructions
Step 1
First, prepare the broth, which is the foundation of a delicious doenjang jjigae. In a pot, add 900ml of water (generous amount to account for evaporation and ingredient absorption). Add the dried anchovies (with guts removed) and dried kelp. Bring to a boil, then remove the kelp. Continue boiling the anchovies for another 5-10 minutes to remove any fishy taste, then strain the broth.
Step 2
While the broth is simmering, prepare the vegetables for the stew. Dice the potatoes, zucchini, and onion into bite-sized cubes. Slice the king oyster mushrooms and the green onion and chili peppers diagonally. Cube the firm tofu as well.
Step 3
Once the broth is ready, add 2 tablespoons of doenjang and stir to dissolve it completely. For a smoother consistency, you can strain the doenjang through a sieve before adding it.
Step 4
Here’s a secret tip for that restaurant-quality flavor: add 1 tablespoon of ssamjang! This will give your doenjang jjigae a deep and rich umami taste, similar to what you’d find at a Korean BBQ restaurant.
Step 5
Add 2 cubes of minced garlic (about 1 tablespoon) and mix well with the doenjang. Allow the garlic aroma to infuse into the broth.
Step 6
Now, add the prepared vegetables. Since potatoes take longer to cook, add them along with zucchini, onion, and king oyster mushrooms first. Simmer for about 3-5 minutes until the potatoes are slightly tender. Then, add the remaining ingredients (tofu, green onion, and chili peppers).
Step 7
Initially, add 2 tablespoons of soup soy sauce (guk-ganjang). It’s best to start with less and adjust the seasoning later. Once the stew begins to boil, taste it and add more guk-ganjang as needed to reach your preferred saltiness. I usually find that a total of 3-4 tablespoons works well for me.
Step 8
Finally, add the cubed tofu, diagonally sliced green onion, and chili peppers. Let it simmer for another 2-3 minutes until everything is heated through. The longer jjigae simmers, the deeper the flavors become! Enjoy this comforting and delicious stew while it’s hot.
