Nutrient-Rich Veggie and Tuna Doenjang
Recipe for a Hearty Vegetable and Tuna Doenjang (Korean Fermented Soybean Paste Stew)
At our home, my partner loves doenjang ssamjang (a thicker, richer version of doenjang often served with wraps), so I often make this vegetable-rich doenjang. While we typically use ingredients like snails, tuna, or tofu as the main protein, today I’m sharing a recipe that highlights canned tuna. This flavorful and nutritious doenjang is perfect for mixing with rice or enjoying with fresh lettuce wraps for a satisfying meal.
Main Ingredients
- 1 can (150g) canned tuna, drained
- 112g zucchini, finely chopped
- 82g onion, finely chopped
- 1 cheongyang pepper (12g), seeds removed and finely chopped (adjust to spice preference)
- 12g whole garlic cloves (about 4-5 cloves), minced
- 1 bouillon cube (or 100ml anchovy-kelp broth)
Cooking Instructions
Step 1
First, wash and prepare all the vegetables for the doenjang. Finely chop the zucchini and onion into small cubes or thin slices. For the cheongyang pepper, remove the seeds and chop finely to control the spiciness. Mince the whole garlic cloves using a knife or a garlic press. Have your bouillon cube (or anchovy-kelp broth) ready.
Step 2
Using a food processor or a knife, combine the chopped onion, zucchini, minced garlic, and chopped cheongyang pepper. Pulse until finely minced, but be careful not to over-process into a paste; a slight texture is desirable.
Step 3
Open the can of tuna and drain all the oil thoroughly. Press the tuna firmly with a spoon or your hands to remove as much oil as possible. Excess oil can make the doenjang taste greasy.
Step 4
If using a bouillon cube, place it on a cutting board and crush it into small pieces using the flat side of a knife or a rolling pin. If using liquid broth, you can skip this step.
Step 5
In a medium-sized pot, combine the finely chopped vegetables, the drained tuna, and 1 tablespoon of perilla oil. The perilla oil will add a wonderful nutty aroma.
Step 6
Place the pot over medium heat on the stovetop. Stir the ingredients with a spatula and sauté for about 3-5 minutes until the vegetables soften slightly and become somewhat translucent. This step helps to release the natural sweetness of the vegetables and deepen the flavor.
Step 7
Once the vegetables have softened, add 2 tablespoons of doenjang. Doenjang is the savory foundation of this dish.
Step 8
Next, add 1 tablespoon of ssamjang. Ssamjang adds an extra layer of umami and complexity to the doenjang.
Step 9
Add 0.5 tablespoon of gochugaru for color and a touch of heat. Feel free to add more if you prefer a spicier stew.
Step 10
Stir everything together with a spatula, ensuring the vegetables and seasonings are evenly distributed. Mix well to prevent any clumps.
Step 11
Now, it’s time to adjust the consistency. Pour in the crushed bouillon cube (or the prepared liquid broth), which is 100ml of water. Using broth instead of plain water will impart a richer flavor.
Step 12
Return the pot to medium heat. Continuously stir with the spatula while it simmers to prevent sticking to the bottom. Let the broth and water meld with the other ingredients.
Step 13
Finally, add 1 tablespoon of oligodang (or sugar) for a touch of sweetness and a glossy finish. Stir well and let it simmer for another 1-2 minutes until the doenjang reaches your desired thickness.
Step 14
Taste the doenjang and adjust the seasoning as needed. If it’s not salty enough for your liking, add a bit more doenjang or ssamjang. (Tip: We tend to make ours less salty at home, so feel free to add a tiny pinch of soy sauce or salt if you prefer a saltier taste, adjusting to your personal preference.)
Step 15
Turn off the heat. Sprinkle a generous amount of toasted sesame seeds over the doenjang for a final touch. Your delicious Vegetable and Tuna Doenjang is now ready! Serve it over warm rice or enjoy it with fresh lettuce wraps for a delightful meal.
