Hearty and Savory Korean Potato Miso Stew (Gamja Doenjang Jjigae)
The Quintessential Korean Comfort Food: Potato Miso Stew
Savor the deep, savory flavors of this classic Korean potato miso stew. Loaded with tender potatoes, zucchini, onion, and soft tofu, this jjigae is incredibly satisfying and a perfect addition to any meal. It’s a warm, comforting dish that feels like a hug in a bowl, ideal for family dinners. Let’s whip up this delicious and easy-to-make staple!
Main Ingredients- 1 medium potato
- 1/2 medium zucchini
- 1/2 medium onion
- A small bunch of green onions (scallions)
- 2 Korean green chilies (or jalapeños)
- 500ml anchovy-kelp broth (or water)
- 1/2 block firm tofu
Seasoning- 3 tablespoons Korean soybean paste (Doenjang)
- 1/2 tablespoon red pepper flakes (Gochugaru)
- 1/2 tablespoon minced garlic
- 3 tablespoons Korean soybean paste (Doenjang)
- 1/2 tablespoon red pepper flakes (Gochugaru)
- 1/2 tablespoon minced garlic
Cooking Instructions
Step 1
The foundation of a delicious stew is a good broth. Prepare your anchovy-kelp broth by simmering 10g of dried kelp in 500ml of water for about 10-15 minutes. Remove the kelp before use. (For an even richer flavor, add dried anchovies to the broth.)
Step 2
Prepare all your vegetables and tofu. Peel the potato and cut it into bite-sized pieces, about 1cm thick. Slice the zucchini into half-moons and the onion into thin strips. Finely chop the Korean green chilies for a spicy kick, and thinly slice the green onions on an angle for aroma. Cut the tofu into roughly 1.5cm cubes.
Step 3
Pour the prepared broth into a pot. In a fine-mesh sieve, dissolve the 3 tablespoons of Doenjang into the broth, making sure there are no clumps. Add the cubed potatoes to the pot and bring to a simmer over medium heat. Cook for about 5-7 minutes, or until the potatoes are partially tender.
Step 4
Once the potatoes are semi-cooked, add the sliced zucchini, onion, and chopped Korean green chilies. Continue to simmer until the vegetables are slightly softened.
Step 5
Stir in the 1/2 tablespoon of gochugaru (red pepper flakes) and 1/2 tablespoon of minced garlic. Let it simmer again, allowing the flavors to meld and the stew to develop a pleasant spiciness and depth.
Step 6
Finally, gently add the cubed tofu and the sliced green onions. Stir carefully to prevent the tofu from breaking apart.
Step 7
Simmer for another 2-3 minutes until the tofu is heated through and the green onions have softened slightly, releasing their fragrance. Your delicious Potato Miso Stew is ready to be enjoyed! Serve hot with a bowl of steamed rice.
