Rich and Savory Doenjang Jjigae: An Easy Recipe for Beginners
Delicious Basic Doenjang Jjigae Recipe Even Without Homemade Paste! Perfect for Single Households & Novice Cooks!
Do you ever miss the comforting taste of doenjang jjigae that your mother used to make? With this recipe, you can create a deeply savory and delicious stew using store-bought doenjang! Don’t be disappointed if you don’t have homemade paste. This recipe is perfect for those living alone or new to cooking, allowing you to make a fantastic basic doenjang jjigae. It’s sure to make you finish a whole bowl of rice!
Ingredients- Doenjang (Korean soybean paste) 60g
- Anchovy-kelp broth 700ml (or rice water)
- 1/2 Onion (approx. 50g)
- 1/4 Korean zucchini (approx. 50g)
- 1/2 pack Enoki mushrooms (approx. 50g)
- 1/2 stalk Green onion (approx. 30g)
- 1 Red chili pepper
- 1 Green chili pepper (optional, for extra spice)
- 1/2 block Firm tofu (approx. 100g)
- 1 Tbsp Gochugaru (Korean chili flakes) (optional, for a spicier taste)
Cooking Instructions
Step 1
First, let’s prepare the vegetables for the doenjang jjigae. Peel the onion and slice it into 0.5cm thick strips. Wash the Korean zucchini thoroughly and slice it into 0.5cm thick half-moons or bite-sized pieces.
Step 2
Chop the green onion into bite-sized pieces. Slice the red and green chili peppers diagonally and remove the seeds. If you don’t have anchovy broth ready, you can cut the white and green parts of the green onion into large, thumb-sized pieces and simmer them with water or rice water from the start to create a flavorful broth. Adjust the amount of chili peppers or omit them if you prefer less spice or are cooking for children.
Step 3
Trim the base of the enoki mushrooms, rinse them lightly under running water, and then separate them into smaller strands by hand. Cut the tofu into cubes of about 1.5cm thickness, or into your preferred shape and size.
Step 4
Pour 700ml of anchovy-kelp broth into a pot and add the prepared onions. If you don’t have broth, use 700ml of cold water or rice water, and add the green onion pieces at this stage for an even more refreshing flavor.
Step 5
Once the broth begins to boil, add the prepared Korean zucchini. If you want a spicier taste, add 1 tablespoon of gochugaru at this point. Adding gochugaru too early can make the stew taste murky, so it’s best to add it once the vegetables have started to cook slightly.
Step 6
Check if the Korean zucchini has become translucent and cooked. When the zucchini is tender, add the enoki mushrooms and tofu. Dissolve the doenjang by straining it through a sieve to ensure a smooth broth.
Step 7
Finally, add the green onion, red chili pepper, and green chili pepper. Bring to a boil again and then reduce the heat to simmer. Once all the ingredients have melded and the stew is bubbling vigorously, turn off the heat. Your delicious doenjang jjigae is ready!
Step 8
If you’re eating alone, cooking it in a small earthenware pot (ttukbaegi) for a single serving is a great way to enjoy it piping hot right at your table. Enjoy it with a bowl of freshly cooked rice!
