Hearty and Savory Potato Miso Stew (Gamja Doenjang Jjigae)
How to Make Delicious Potato Miso Stew
Fluffy potatoes meet the rich umami of doenjang (Korean soybean paste) in this comforting stew. It’s the perfect companion to a steaming bowl of rice, making any meal satisfying. Get ready to finish your rice in no time with this irresistible Gamja Doenjang Jjigae recipe!
Stew Ingredients
- 1 medium potato
- 250g firm tofu (about 1/2 block)
- 1 cluster of enoki mushrooms
- 1/2 onion
- 2 Korean chili peppers (optional, for spice)
- 1 green onion
Seasoning & Broth
- 3 Tbsp doenjang (Korean soybean paste)
- 1 broth pack (anchovy and kelp)
- 800ml water
- 1/2 Tbsp fish sauce (optional, for added depth of flavor)
- 3 Tbsp doenjang (Korean soybean paste)
- 1 broth pack (anchovy and kelp)
- 800ml water
- 1/2 Tbsp fish sauce (optional, for added depth of flavor)
Cooking Instructions
Step 1
In a pot, combine 800ml of water and the broth pack (anchovy and kelp). Bring to a boil.
Step 2
Once boiling, carefully remove and discard the broth pack. You will use the infused broth. (Simmer for about 10 minutes to extract flavor).
Step 3
While the broth is simmering, peel the potato and cut it into bite-sized pieces, about 1.5cm cubes. Dice the tofu similarly. Slice the onion thinly. Separate the enoki mushrooms by trimming the base and gently pulling them apart. Slice the green onion diagonally and finely chop the Korean chili peppers. Prepping all ingredients beforehand makes the cooking process smoother.
Step 4
Add the 3 tablespoons of doenjang to the prepared broth. It’s helpful to use a sieve to ensure the doenjang dissolves smoothly without lumps. Once the doenjang is well incorporated, add the cubed potatoes to the pot and bring to a simmer.
Step 5
Cook over medium heat for about 10-15 minutes, or until the potatoes are halfway cooked. You can test for doneness by piercing a potato cube with a fork; it should be tender but not mushy.
Step 6
When the potatoes are nearly tender, add the enoki mushrooms, chopped Korean chili peppers, and sliced onion to the stew. Let it simmer for a few more minutes.
Step 7
As the vegetables cook and the stew comes back to a boil, add the diced tofu and diagonally sliced green onion. For an extra layer of savory flavor, stir in 1/2 tablespoon of fish sauce at this stage.
Step 8
Simmer for another short while until the tofu and green onions are cooked through. Your delicious Potato Miso Stew is now ready! Be careful not to overcook, as the tofu can break apart.
Step 9
Serve hot with a bowl of steamed rice and enjoy!
