Hearty and Savory Doenjang Jjigae (Korean Soybean Paste Stew)
A Delicious and Comforting Doenjang Jjigae Recipe from Home!
I cooked a hearty Doenjang Jjigae using dried mushrooms and dried zucchini I had on hand. This stew evokes memories of the countryside with its deep, savory flavor. Let’s cook up a delicious stew together!
Ingredients- 300g Pork (for stew)
- 1 Potato (medium size)
- 6 Cheongyang peppers (adjust to taste)
- 1 handful Dried shiitake mushrooms
- 1 handful Dried zucchini
- 1/2 block Firm tofu
- 2 Tbsp Doenjang (Korean soybean paste)
- Rice water (enough to cover ingredients, approx. 5-6 cups)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Minced garlic
Cooking Instructions
Step 1
First, prepare all the vegetables and ingredients for the Doenjang Jjigae. Soak the dried shiitake mushrooms and dried zucchini in lukewarm water for about 10-15 minutes until rehydrated. Squeeze out excess water from the rehydrated mushrooms and zucchini, then cut them into bite-sized pieces. Peel the potato and slice it into 1cm thick pieces. Dice the tofu into 1.5cm cubes. Finely chop the Cheongyang peppers and cut the pork into bite-sized pieces.
Step 2
In a large pot, pour in the rice water. Use a sieve to dissolve the doenjang smoothly into the rice water, ensuring there are no lumps. For an even richer flavor, you can use anchovy and kelp broth instead of rice water.
Step 3
Bring the rice water with dissolved doenjang to a boil over high heat. Once boiling, add the prepared pork and potatoes first. Reduce the heat to medium and simmer for about 5-7 minutes. Cooking the pork and potatoes first allows their flavors to meld into the broth.
Step 4
Once the pork and potatoes are somewhat cooked, add the rehydrated dried shiitake mushrooms, dried zucchini, and tofu. Stir gently to prevent the vegetables and tofu from breaking apart.
Step 5
As the stew starts to boil again, add 1 tablespoon of gochugaru for a spicy kick and 1 tablespoon of minced garlic for aroma. Taste and adjust seasoning if needed; you can add a little more doenjang or soy sauce if it’s too bland.
Step 6
Periodically skim off any foam that rises to the surface of the stew. This step helps to ensure a clear and clean broth flavor. Add the finely chopped Cheongyang peppers at this stage for extra spiciness.
Step 7
Once all the ingredients are tender and the broth has fully developed its flavor, your delicious Doenjang Jjigae is complete!
Step 8
Serve the steaming hot Doenjang Jjigae in a traditional Korean earthenware pot (ttukbaegi) for the best experience. Enjoy this comforting and flavorful stew with a bowl of rice!
