Hearty Korean Soybean Paste Stew (Doenjang Jjigae)
Delicious Doenjang Jjigae Recipe with Rice Water & Fresh Vegetables
Adding just half a spoonful of gochujang (red pepper paste) adds a subtle kick and depth. After a few more simmers, the broth becomes perfectly concentrated, ideal for mixing with rice! This recipe yields a flavorful and satisfying stew that’s great for any meal.
Core Ingredients- Rice water, ample amount (about 3-4 cups)
- Doenjang (Korean soybean paste) 2 Tbsp (adjust if using homemade)
- Gochugaru (Korean chili flakes) 2 Tbsp (adjust to your spice preference)
- Minced garlic 1 Tbsp
- Gochujang (Korean red pepper paste) 1/2 Tbsp (for extra depth and a hint of spice)
Vegetables & Tofu- Potato 1/2 (cubed)
- Onion 1/2 (sliced)
- Green onion 1/3 stalk (diagonally sliced)
- Zucchini 1/3 (half-moon sliced)
- Tofu 1/3 block (cubed)
- Cheongyang chili pepper 1 (finely chopped, adjust for heat)
- Potato 1/2 (cubed)
- Onion 1/2 (sliced)
- Green onion 1/3 stalk (diagonally sliced)
- Zucchini 1/3 (half-moon sliced)
- Tofu 1/3 block (cubed)
- Cheongyang chili pepper 1 (finely chopped, adjust for heat)
Cooking Instructions
Step 1
First, let’s prepare the vegetables and tofu that will add flavor and texture to our stew. Dice the potato and zucchini into bite-sized pieces, about 1 cm thick, for a pleasant chew. Slice the onion and diagonally cut the green onion. Cube the tofu similarly. If you enjoy a spicier stew, finely chop the Cheongyang chili pepper as well.
Step 2
Pour the rice water into a pot and bring it to a boil. Once the water is simmering, add the 2 Tbsp of savory doenjang, 2 Tbsp of gochugaru for a touch of heat, 1 Tbsp of minced garlic for aroma, and the special touch of 1/2 Tbsp gochujang for added depth. Stir well to dissolve the pastes completely.
Step 3
Now it’s time to add the vegetables that will enrich the broth. Potatoes take a little longer to cook, so add them to the pot first. Follow with the zucchini, allowing both to cook until tender. This step helps to release the natural sweetness of the vegetables into the stew.
Step 4
Once the potatoes and zucchini are partially cooked, add the sliced onion to further enhance the broth’s flavor. Then, add the finely chopped Cheongyang chili pepper for a kick and the sliced green onion for a fresh, aromatic note. Bring the stew to a rolling boil over high heat, then reduce the heat to medium-low and let it simmer gently until the broth is slightly reduced and concentrated. This slow simmering allows all the flavors to meld beautifully.
Step 5
Finally, add the cubed tofu. Gently stir it in to avoid breaking it apart, and let the stew simmer for another minute or so until the tofu is heated through. Your delicious Doenjang Jjigae is now ready! It’s absolutely perfect served hot over a bowl of rice.
