Mild Vegetable Doenjang Jjigae (Soybean Paste Stew) for Families
Mild Vegetable Doenjang Jjigae Recipe
This mild Doenjang Jjigae is packed with vegetables, making it nutritious and perfect for children to enjoy. Its savory and gentle flavor profile is also ideal for adults seeking a light and comforting meal without spice. It’s incredibly easy to make, making it a fantastic dish for any occasion.
Main Ingredients- 1/2 onion
- 1/3 zucchini
- 1/2 green onion
- 1 mushroom (Enoki)
- 1/2 block firm tofu
Seasoning- 2 Tbsp Doenjang (Korean soybean paste)
- 0.5 Tbsp anchovy sauce (or fish sauce)
- 2 Tbsp Doenjang (Korean soybean paste)
- 0.5 Tbsp anchovy sauce (or fish sauce)
Cooking Instructions
Step 1
Start by pouring 250-300ml of water, or anchovy-kelp broth, or rice rinse water into a pot. Add the sliced green onions and bring to a boil. Cooking the green onions from the start allows their natural sweetness to infuse into the broth, enhancing the overall flavor.
Step 2
Once the water is boiling, stir in 2 tablespoons of Doenjang (approximately 2 teaspoons using a rice spoon). Ensure the soybean paste is dissolved smoothly without clumps.
Step 3
After the Doenjang is well mixed, add the prepared vegetables. Begin by adding the zucchini and onion, and let them simmer together.
Step 4
When the zucchini and onion have softened slightly and the stew is bubbling, trim the base of the Enoki mushroom and tear it into smaller pieces by hand. Add the torn mushroom to the pot. Enoki mushrooms can become mushy if overcooked, so adding them towards the end is best.
Step 5
Finally, cut the tofu into bite-sized cubes and add it to the stew. Let it simmer for a short while. Stir in 0.5 tablespoon of anchovy sauce (about 0.5 teaspoon using a rice spoon) for an extra boost of umami. Be careful not to boil for too long after adding the anchovy sauce.
Step 6
Ladle the delicious vegetable Doenjang Jjigae into bowls. Serve hot and enjoy with a bowl of rice!
