Hearty and Savory Doenjang Jjigae (Korean Soybean Paste Stew)
Let’s Make Delicious Doenjang Jjigae!
As the weather turns cold, we enjoyed a hearty bowl of Doenjang Jjigae for dinner! This recipe will guide you through making a comforting and flavorful stew that warms you from the inside out. Perfect for a chilly evening.
Main Ingredients
- 1/2 potato
- 1/2 onion
- 1/4 zucchini
- 1 Korean green chili pepper (Cheongyang)
- 1/2 green onion
- 1/2 enoki mushroom
- 1/2 block firm tofu
Seasonings & Flavorings
- 1 Tbsp Doenjang (Korean soybean paste, adjust to your paste’s saltiness)
- 1 tsp dried anchovy powder (using anchovy broth instead will enhance the flavor)
- 1 tsp dried shrimp powder (adds umami)
- 1/2 Tbsp gochugaru (Korean red chili flakes, add more if you like it spicier)
- 2 Tbsp fish sauce or tuna extract (can substitute with soy sauce or other fish sauce)
- 2 Tbsp soup soy sauce (adjust to taste)
- 1 tsp minced garlic
- A pinch of Dashida or MSG (optional, for extra depth of flavor)
- 1 Tbsp Doenjang (Korean soybean paste, adjust to your paste’s saltiness)
- 1 tsp dried anchovy powder (using anchovy broth instead will enhance the flavor)
- 1 tsp dried shrimp powder (adds umami)
- 1/2 Tbsp gochugaru (Korean red chili flakes, add more if you like it spicier)
- 2 Tbsp fish sauce or tuna extract (can substitute with soy sauce or other fish sauce)
- 2 Tbsp soup soy sauce (adjust to taste)
- 1 tsp minced garlic
- A pinch of Dashida or MSG (optional, for extra depth of flavor)
Cooking Instructions
Step 1
Prepare all the ingredients for your delicious Doenjang Jjigae. First, dice or thinly slice the potato, onion, and zucchini into bite-sized pieces. Slice the Korean green chili pepper and green onion diagonally. Trim the base of the enoki mushroom and separate the strands. Cut the tofu into cubes.
Step 2
Pour 2/3 cup (about 300-350ml) of water into a pot. Add 1 heaping tablespoon of Doenjang and stir until it’s fully dissolved without any lumps. Dissolving the paste in cold water helps it mix smoothly and reduces any chalky taste.
Step 3
For a deeply savory broth, add 1 teaspoon of dried anchovy powder. If you have anchovy broth, using that will create an even richer flavor profile.
Step 4
Add 1 teaspoon of dried shrimp powder to enhance the oceanic umami. If you don’t have shrimp powder, you can omit it, or finely mince a small amount of salted shrimp (saeujeot) and add it.
Step 5
Once the water with Doenjang starts to boil, add the sliced potatoes first. Potatoes take longer to cook, so adding them early allows them to soften and release their flavor into the stew.
Step 6
If you prefer a spicier stew, add 1/2 tablespoon of gochugaru (Korean chili flakes). If you’re sensitive to spice, omit this or add just a tiny pinch. Now, let it simmer over medium heat until the potatoes are partially tender.
Step 7
While the potatoes are cooking, take this time to chop all the remaining vegetables. This will save you time and make the cooking process smoother. Dice the tofu, slice the chili peppers and green onions diagonally, and prepare the enoki mushrooms.
Step 8
When the potatoes are about halfway cooked, add 2 tablespoons of tuna extract (or fish sauce/soy sauce) to enrich the broth with more umami and depth.
Step 9
Prepare half a block of firm tofu, cut into bite-sized cubes. It’s best to add the tofu towards the end, but you can briefly blanch it in hot water beforehand if desired for a firmer texture.
Step 10
When the stew is boiling well and the potatoes are tender, add the sliced onion, zucchini, and Korean green chili pepper. Avoid overcooking the vegetables; they should retain a slight bite.
Step 11
Add 1 teaspoon of minced garlic and continue to simmer over medium heat for about 5 minutes, or until all the vegetables are tender and cooked through. This allows the sweetness of the vegetables and the savoriness of the Doenjang to meld beautifully.
Step 12
Finally, adjust the seasoning. Adding a small pinch of Dashida (or other umami enhancer) can significantly deepen the flavor of the broth. If needed, use soup soy sauce to achieve your desired saltiness.
Step 13
Add the cubed tofu, enoki mushrooms, and sliced green onion. Simmer for just another minute or two until everything is heated through. Once cooked, turn off the heat, and your delicious, comforting Doenjang Jjigae is ready to be enjoyed!
