Hearty Doenjang Jjigae (Korean Soybean Paste Stew)
Fail-Proof Doenjang Jjigae: A Delicious Recipe Even for Cooking Novices
Hello everyone! Today, I’m sharing a recipe for Doenjang Jjigae that you can make deliciously without needing to adjust the seasoning separately. Simply using pre-packaged beef bone broth and doenjang makes it guaranteed to be tasty! The rich broth from the beef bone extract and the savory depth of doenjang, combined with fresh vegetables, create a magical flavor that will have you finishing your rice in no time. Follow this recipe, and success is guaranteed!
Broth Base & Seasoning
- 500ml Water
- 500g Pre-packaged Beef Bone Broth (1 pouch)
- 2 Tbsp Doenjang (Korean Soybean Paste)
Abundant Vegetables & Tofu
- 1/2 Onion
- 1 Potato (medium-sized)
- 1/3 Zucchini
- 70g Oyster Mushrooms
- 1/2 Red Chili Pepper
- 1/2 Green Chili Pepper (adjust to your spice preference)
- 1/2 block Firm Tofu
- 1 Green Onion
- 1/2 Onion
- 1 Potato (medium-sized)
- 1/3 Zucchini
- 70g Oyster Mushrooms
- 1/2 Red Chili Pepper
- 1/2 Green Chili Pepper (adjust to your spice preference)
- 1/2 block Firm Tofu
- 1 Green Onion
Cooking Instructions
Step 1
First, wash and prepare all the vegetables for the Doenjang Jjigae. Slice the onion into slightly thick strips; cutting it in half before slicing makes for a nice presentation and even cooking. Slice the zucchini thinly in a fan shape or into bite-sized pieces. Finely chop the red and green chili peppers after removing the seeds to add a fragrant spiciness.
Step 2
Peel the potato and slice it into half-moon shapes. Slicing them not too thickly will shorten the cooking time. For the oyster mushrooms, remove the tough ends and tear them into bite-sized pieces by hand. Cut the firm tofu into large cubes, similar to how you’d cut it for kimchi jjigae, for a satisfying texture.
Step 3
Slice the green onion diagonally. Having all the vegetables prepped makes the cooking process much smoother. Now, let’s start boiling this delicious Doenjang Jjigae!
Step 4
Pour the 500g pack of pre-packaged beef bone broth and 500ml of water into a pot. Add the 2 tablespoons of doenjang and stir well to dissolve it without clumps. The rich broth from the beef bone extract is the secret to the deep flavor of this jjigae, so be sure to use it.
Step 5
Once the broth begins to boil, add the prepared onion and potato first. The potatoes will release their sweetness and savoriness into the soup as they cook. Bring to a boil over high heat, then reduce to medium-low and simmer until the potatoes are tender.
Step 6
When the potatoes are partially cooked, add the oyster mushrooms and zucchini. Adding the vegetables in stages helps to maintain their individual textures while enriching the overall flavor of the stew.
Step 7
As the Doenjang Jjigae comes to a rolling boil, add the sliced green onion, spicy green chili pepper, and red chili pepper for color. The spiciness from the chilies helps to cut through any richness, making the stew even more enjoyable.
Step 8
Finally, add the cubed tofu and bring it back to a boil. Once it’s boiling again, turn off the heat. Tofu can become mushy if overcooked, so simmer it only briefly after adding. Now you can enjoy a deep and delicious Doenjang Jjigae that rivals those from restaurants, right in your own home. Enjoy your meal!
