Hearty and Spicy Doenjang Jjigae (Korean Soybean Paste Stew)
A Flavorful Doenjang Jjigae Made Only with Doenjang and Ssamjang for a Savory Kick
This stew pairs wonderfully with meat and is a comforting classic for those days when you’re craving authentic home-cooked Korean food. Its rich, savory flavor, driven by doenjang and ssamjang, makes it incredibly satisfying.
Main Ingredients
- 1 potato
- 1/2 onion
- 1/2 green onion
- 1 pack enoki mushrooms
- 1/2 block firm tofu
- 2 Korean chili peppers (cheongyang peppers)
Broth and Seasoning
- 1 pack anchovy-kelp broth sachet (or rice water)
- 2 Tbsp doenjang (Korean soybean paste)
- 1 Tbsp ssamjang (Korean seasoned soybean paste)
- 1 pack anchovy-kelp broth sachet (or rice water)
- 2 Tbsp doenjang (Korean soybean paste)
- 1 Tbsp ssamjang (Korean seasoned soybean paste)
Cooking Instructions
Step 1
Pour about 2/3 of the pot with water and add the broth sachet. Let it simmer to create a rich broth. (Tip: Using rice water will make the stew even more savory!)
Step 2
While the broth is brewing, peel the potato and dice it into roughly 1.5cm cubes. Cutting them into a consistent size ensures they cook evenly without falling apart.
Step 3
Wash the green onion thoroughly. Slice it thinly on an angle, including the white and green parts. Slicing it this way helps its fragrance infuse well into the broth.
Step 4
Dice the 1/2 onion into similar sized cubes as the potato. The onion’s sweetness will dissolve into the broth, adding more umami.
Step 5
Trim the base of the enoki mushrooms and separate the strands. It’s best to keep them slightly clumped rather than cutting them too finely.
Step 6
Once the water is at a rolling boil, add the diced potato first. Since potatoes take a bit longer to cook, adding them early ensures they’re tender by the time other ingredients are ready.
Step 7
When the potatoes begin to soften slightly, add the diced onion. Leave the broth sachet in the pot for now.
Step 8
Dissolve 2 tablespoons of doenjang thoroughly into the broth using a ladle. You can adjust the amount of doenjang based on your preference and the saltiness of your paste.
Step 9
Add the sliced green onions to the stew and let them simmer to release their aromatic flavor into the broth.
Step 10
Stir in 1 tablespoon of ssamjang and mix well. (I used homemade ssamjang, but store-bought ssamjang works wonderfully for a deep flavor. Be mindful that ssamjang can vary in saltiness, so taste and adjust!)
Step 11
Now, add the prepared enoki mushrooms. They cook quickly, so don’t simmer them for too long.
Step 12
Finely chop the 2 Korean chili peppers. If you prefer a spicier kick, you can leave the seeds in.
Step 13
Add the chopped chili peppers to the stew. Their spiciness cuts through any richness and adds a pleasant heat to the doenjang jjigae.
Step 14
If you don’t have stew-specific tofu, you can use silken tofu or firm tofu. If using firm tofu, cut it into roughly 1.5cm cubes. (In the photo, I used a pack of silken tofu.)
Step 15
Remove the broth sachet. Cover the pot and let the stew simmer vigorously for about 5-7 more minutes until all the ingredients are well combined and the potatoes are tender and slightly flaky!
Step 16
Your delicious and spicy doenjang jjigae is complete! Enjoy it with a hot bowl of rice.
