Clear and Deep Flavored Doenjang Jjigae
Hearty and Clear Doenjang Jjigae: Packed with Ingredients and a Refreshing Broth
A must-have soup for chilly weather! While the rich, savory flavor of doenjang is delicious, sometimes the ingredients themselves can create a wonderfully deep taste. Today, we’ll make a doenjang jjigae with a clear, refreshing broth. This recipe highlights the natural flavors of each component, making for a light yet satisfying meal.
Main Ingredients- 4.5 cups rice water (approx. 900ml)
- 1 Tbsp doenjang (fermented soybean paste)
- 1/2 Tbsp ssamjang (spicy soybean paste)
- 1/3 zucchini
- 1 piece radish (approx. 1.5cm thick)
- 1 handful dried shiitake mushrooms (about 5-6)
- 1/2 block firm tofu (approx. 150g)
Seasoning- 1 Tbsp minced garlic
- 2 Tbsp soup soy sauce (guk-ganjang)
- 1 Tbsp minced garlic
- 2 Tbsp soup soy sauce (guk-ganjang)
Cooking Instructions
Step 1
Begin by pouring 4.5 cups of rice water into a pot. Dissolve 1 Tbsp of doenjang and 1/2 Tbsp of ssamjang into the water. To achieve a clear broth, it’s best to use a sieve to strain out any large soybean paste solids, ensuring a smooth consistency.
Step 2
Wash the piece of radish (about 1.5cm thick) and slice it thinly into bite-sized pieces (nabak-style). This will help it cook evenly.
Step 3
Slice the zucchini into half-moons, about 0.5cm thick. Finely chop the green onion. (Feel free to add other vegetables like mushrooms if you like!)
Step 4
Cut the half block of firm tofu into 1cm thick cubes. This will add a soft texture to the stew.
Step 5
Add the handful of dried shiitake mushrooms to the doenjang-infused rice water. This will impart a wonderful aromatic depth to the broth. (If you don’t have dried shiitake, fresh ones or other mushrooms will also work well.)
Step 6
Now, add the thinly sliced radish to the pot.
Step 7
Turn the heat to high and cover the pot. Bring the broth to a rolling boil, allowing the radish to cook through.
Step 8
The radish will typically be tender in about 20 minutes. If the broth reduces too much, you can add a little more water.
Step 9
Once the radish is cooked, add the pre-cut zucchini, green onion, and tofu to the pot.
Step 10
Stir in 1 Tbsp of minced garlic for added flavor and aroma.
Step 11
Add 2 Tbsp of soup soy sauce (guk-ganjang) to season the stew. Adjust the saltiness by adding more doenjang or a pinch of salt if needed.
Step 12
Return the heat to high and let the stew boil vigorously again, allowing all the ingredients to meld together. Avoid overcooking after adding the vegetables to maintain their texture.
Step 13
Simmer for another 5 minutes, and your clear and deeply flavorful doenjang jjigae is ready! Enjoy this comforting stew with a bowl of hot rice.
