Chewy and Flavorful! Oman-dungi Doenjang Jjigae (Korean Soybean Paste Stew)
A Taste of the Sea: Oman-dungi Doenjang Jjigae Stew
This is a comforting and savory Doenjang Jjigae recipe, elevated with the unique chewy texture and oceanic flavor of Oman-dungi (sea squirt). It’s the perfect side dish that will make you want more rice!
Main Ingredients- Oman-dungi 170g (purged and cleaned)
- Tofu 1 block (approx. 300g)
- Onion 1/2 medium size
- Green Onion 1 stalk
- Cheongyang chili peppers 3 (or red chili peppers)
- Water 2 cups (400ml)
Broth Ingredients- Small dried anchovies 1 handful (approx. 10-15 fish)
Seasoning Ingredients- Doenjang (Korean soybean paste) 3 Tbsp (homemade or store-bought)
- Gochugaru (Korean chili flakes) 1/2 Tbsp
- Minced garlic 1/2 Tbsp
- Small dried anchovies 1 handful (approx. 10-15 fish)
Seasoning Ingredients- Doenjang (Korean soybean paste) 3 Tbsp (homemade or store-bought)
- Gochugaru (Korean chili flakes) 1/2 Tbsp
- Minced garlic 1/2 Tbsp
Cooking Instructions
Step 1
First, let’s prepare the base for a delicious Doenjang Jjigae: the broth. In a pot, combine 2 cups of water and a handful of small dried anchovies. Bring to a boil over medium heat. Once it starts boiling, simmer for about 5-7 more minutes to extract the rich anchovy flavor. Then, remove all the anchovies, keeping only the clear broth. Be careful not to boil the anchovies for too long, as it can make the broth taste bitter.
Step 2
While the broth is simmering, prepare the vegetables for the stew. Cut the tofu into 1.5cm thick pieces. Slice the onion into strips. Chop the green onion diagonally, and finely chop the Cheongyang chili peppers to add a spicy kick. If your Oman-dungi isn’t fully purged, wash it thoroughly under running water.
Step 3
To the prepared anchovy broth, add 3 Tbsp of Doenjang. It’s best to use a sieve to help the paste dissolve smoothly, preventing clumps. Stir well over medium heat until the Doenjang is fully dissolved.
Step 4
Once the Doenjang is dissolved, add all the prepared ingredients: the onion, green onion, chili peppers, and the cleaned Oman-dungi. The Oman-dungi will add a chewy texture and a refreshing taste of the sea. Bring the stew to a boil over medium heat until all ingredients are cooked. Once it starts boiling, reduce the heat slightly and let it simmer gently.
Step 5
As the stew simmers and the vegetables begin to soften, add 1/2 Tbsp of Gochugaru for a bit of heat and 1/2 Tbsp of minced garlic for added savory depth. These seasonings will enhance the complexity of the Doenjang Jjigae. Stir well and let it simmer for another 1-2 minutes.
Step 6
Finally, carefully add the sliced tofu. Once the tofu is added, avoid boiling for too long to prevent it from breaking apart. Gently stir and simmer for just a little longer until everything is heated through. Your delicious Oman-dungi Doenjang Jjigae is now ready! Enjoy it piping hot with a bowl of rice.
