Hearty Korean BBQ-Style Doenjang Jjigae
Restaurant-Quality Doenjang Jjigae Recipe at Home: Featuring Tofu, Scallions, and Zucchini for a Rich Flavor
Hello everyone, it’s Superpower! Today, I’ve made a Korean BBQ-style Doenjang Jjigae right here at home. While typical homemade Doenjang Jjigae uses anchovy and kelp broth, BBQ restaurants often mix doenjang (fermented soybean paste) with ssamjang (a spicy dipping paste) for a deeper, richer flavor. This method doesn’t require a separate broth and tastes fantastic! Plus, cooking it at home allows you to pack it with plenty of your favorite vegetables. It’s especially perfect for enjoying alongside grilled pork belly. Let’s get started on how to make this delicious Doenjang Jjigae!
Main Ingredients- Water 450-490ml
- Potato 1/2 (or 1 whole)
- Onion 1/2 (or 1 whole)
- Zucchini 1/4
- Chili pepper 1/2 (e.g., Korean green chili or regular)
- Scallion 1/4 stalk
- Minced garlic 0.5 Tbsp (or 1 clove garlic)
Cooking Instructions
Step 1
Prepare the vegetables and aromatics that will add depth and flavor to your stew. You’ll need 1/4 zucchini, 1/2 or 1 potato, and 1/2 or 1 onion. Also, prepare 1/2 chili pepper for a touch of heat and 1 clove of garlic for aroma.
Step 2
Chop the prepared vegetables into bite-sized pieces. Peel the potato and onion, then slice them about 1cm thick. Slice the zucchini to a similar thickness. Trim the stem off the chili pepper and slice it diagonally. Mince the garlic finely. (If using pre-minced garlic, measure out 0.5 Tbsp).
Step 3
Finely chop 1/4 stalk of scallion. The green parts add a lovely freshness and color, so try to include them.
Step 4
Cut the tofu into roughly 1.5 to 2cm cubes. Cubes that are too small might break apart during cooking, so aim for a slightly larger size for better texture.
Step 5
Now, let’s start cooking! In a pot or an earthenware pot (ttukbaegi), combine 450-490ml of water, the sliced potatoes, 2 Tbsp of doenjang, and 0.5 Tbsp of ssamjang. Stir well to dissolve the pastes into the water. Once it comes to a boil, reduce the heat to medium and cook until the potatoes are tender.
Step 6
Once the potatoes are partially cooked and tender, add the sliced onion, zucchini, minced garlic, and 0.5 Tbsp of gochugaru. The gochugaru will add a pleasant spiciness and a vibrant color to the stew. Let everything simmer together to meld the flavors.
Step 7
When the vegetables are almost fully cooked, add the cubed tofu, chopped scallions, and diagonally sliced chili pepper. Increase the heat to high and let it boil vigorously for a short while. This final boil helps the flavors to infuse deeply into all the ingredients.
Step 8
And there you have it – your delicious Korean BBQ-style Doenjang Jjigae is ready! Enjoy it hot with a bowl of steamed rice. It’s a truly satisfying and comforting dish!
