Hearty Korean Soybean Paste Stew (Doenjang Jjigae)
Effortless Doenjang Jjigae: A One-Pot Recipe for Rich Flavor
Do you ever crave that deeply savory and slightly spicy doenjang jjigae you get at Korean BBQ restaurants, even when you don’t have many ingredients at home? The secret lies in getting the right balance of doenjang (fermented soybean paste) and water. This recipe simplifies the process by adding all ingredients to the pot at once and simmering gently, resulting in a richer flavor profile than traditional sequential cooking. It’s not only delicious but also incredibly convenient, requiring less hands-on time. Enjoy this comforting and flavorful stew that will become a family favorite!
Stew Ingredients- 300g Firm Tofu, cut into bite-sized cubes
- 100g Oyster Mushrooms, separated into strands
- 1 Tbsp Minced Garlic
- 1/2 Onion, finely chopped
- 1 Leek, white part thinly sliced
- 3 Tbsp Doenjang (Korean fermented soybean paste)
- 1 Tbsp Gochugaru (Korean chili flakes, optional for extra spice)
- 3 cups (approx. 600ml) Anchovy-Kelp Broth
- 2 Korean Green Chilies (Cheongyang peppers), thinly sliced diagonally (adjust to spice preference)
Cooking Instructions
Step 1
In a pot, combine the cubed firm tofu (300g) and the separated oyster mushrooms (100g). Add the minced garlic (1 Tbsp) and the finely chopped onion (1/2). Then, add the thinly sliced white part of the leek (1). Preparing all ingredients together makes the cooking process much smoother.
Step 2
Next, add the flavor base for the stew. Stir in the gochugaru (1 Tbsp) and the doenjang (3 Tbsp). Don’t worry if the doenjang clumps a little; it will dissolve easily as the broth heats up and you stir. Pour in the anchovy-kelp broth (3 cups / approx. 600ml). Give everything a gentle stir to combine.
Step 3
Place the pot over high heat and bring the stew to a rolling boil. Once boiling, reduce the heat to medium-low. Allow the stew to simmer gently. This slow simmering process is key to developing a deep, rich flavor as the doenjang and other ingredients meld together. Let it simmer for about 5-10 minutes.
Step 4
Finally, add the aromatics to enhance the stew’s fragrance and flavor. Toss in the green parts of the leek and the diagonally sliced Korean green chilies (2). The green chilies add a pleasant kick, so feel free to adjust the quantity or omit them if you prefer less heat. Simmer for another minute or two to allow the flavors to infuse before serving.
