Eomap-Jeon Doenjang Jjigae (Zucchini Soybean Paste Stew)
Perfect for When You’ve Lost Your Appetite: Ttukbaegi Zucchini Doenjang Jjigae # Bibimjang Style
This Ttukbaegi Tofu Doenjang Jjigae will bring back even the most lost appetite. It’s a hearty and savory stew perfect for mixing with rice.
Main Ingredients
- 1/2 onion
- 1/3 zucchini
- 250g firm tofu (about 1/2 block)
- 1 ladleful of chicken broth or water (approx. 150-200ml)
- 1 green chili pepper
- Small amount of red chili pepper (optional)
- A little cooking oil (about 1/2 Tbsp)
Seasoning
- 1 Tbsp minced garlic
- 1 Tbsp homemade soybean paste (doenjang)
- 1 Tbsp store-bought soybean paste (doenjang)
- 1 Tbsp red chili powder (gochugaru)
- 1 Tbsp minced garlic
- 1 Tbsp homemade soybean paste (doenjang)
- 1 Tbsp store-bought soybean paste (doenjang)
- 1 Tbsp red chili powder (gochugaru)
Cooking Instructions
Step 1
First, prepare the soybean paste. We’ll be using a mix of 1 tablespoon of homemade doenjang and 1 tablespoon of store-bought doenjang. Prepare about 250g (half a block) of firm tofu.
Step 2
Slice the onion into thick strips and cut the zucchini into similar thick pieces. Finely chop the green chili pepper. If using, prepare a small amount of red chili pepper for garnish or omit it.
Step 3
In a ttukbaegi (earthenware pot) or a regular pot, add a little cooking oil. Over medium-low heat, sauté the minced garlic until fragrant, being careful not to burn it.
Step 4
Once the garlic is fragrant, add the homemade doenjang (1 Tbsp) and store-bought doenjang (1 Tbsp). Sauté them together, stirring well to prevent the paste from sticking to the bottom.
Step 5
As the savory aroma of the soybean paste rises, gradually add 1 ladleful of chicken broth (or your chosen broth/water). Stir continuously while adding the liquid to prevent the paste from sticking and burning at the bottom. It’s important to keep stirring.
Step 6
To the nicely sautéed soybean paste, add the sliced onion and zucchini. Sprinkle 1 tablespoon of red chili powder evenly over the ingredients.
Step 7
Stir-fry everything together for a short while to allow the seasonings to coat the vegetables evenly. Stir-frying briefly here will bring out the natural sweetness of the vegetables, making the stew even more delicious.
Step 8
Now, add the prepared tofu. Add the tofu in large chunks, then use a wooden spoon or spatula to roughly mash or break them up as you mix. Keeping the tofu in larger pieces will provide a pleasant texture.
Step 9
Pour in 1 ladleful of broth (or water), making sure not to overfill the ttukbaegi. Bring to a boil, then reduce the heat to medium-low once it starts simmering. Ensure the liquid covers the ingredients.
Step 10
Stir the stew occasionally to prevent it from sticking to the bottom. Let it simmer until the zucchini is tender and the broth has developed a rich flavor. Finally, add the chopped green chili peppers and let it simmer for another minute to add a spicy kick.
Step 11
I added a small amount of red chili pepper from the freezer for a nice visual touch. (This step is optional.)
Step 12
The thick-cut zucchini provides a satisfying bite, and the combination of creamy tofu and savory-spicy doenjang creates a stew so delicious that it’s a true ‘rice thief’ – it’ll make you devour a whole bowl of rice!
Step 13
This hearty and comforting zucchini doenjang jjigae is the ultimate rice thief! We highly recommend you make it. Have a wonderful day with a delicious meal today!
