Rich and Savory Doenjang Jjigae with Zucchini and Tofu
The Quintessential Korean Home Cooking! A Deliciously Spicy and Refreshing Doenjang Jjigae Recipe with Zucchini and Tofu
At our dinner table, Kimchi Jjigae and Doenjang Jjigae are frequent guests, and neither my partner nor I ever tire of their delicious flavors. Today, I’m sharing a recipe for Doenjang Jjigae that we both absolutely love, a true rice-stealer! This stew features the delightful combination of fresh zucchini and soft tofu, simmered in a rich, savory doenjang (fermented soybean paste) broth. The addition of rice water broth further enhances its umami depth. Perfect for any meal, not just special occasions, this Doenjang Jjigae will make your everyday table more abundant and delicious. Shall we start cooking this comforting stew together?
Ingredients (After Preparation)- Zucchini 93g: Slice into half-moon shapes, about 0.5cm thick.
- Potato 90g (After preparation): Peel and cut into bite-sized pieces, about 0.5cm thick.
- Tofu 135g: Cut into 2cm square pieces, similar in size to the potatoes.
- Onion 72g: Slice thinly, about 0.5cm thick.
- Cheongyang pepper 10g: Finely chop to add a spicy kick.
- Red chili pepper 11g: Finely chop for color.
- Green onion 25g: Slice diagonally for a fragrant aroma.
- Minced garlic 1 Tbsp
- Doenjang (fermented soybean paste) 1.5 Tbsp
- Ssamjang (spicy dipping paste) 1.5 Tbsp: Mixing doenjang and ssamjang creates a deeper, richer flavor.
- Dashipacks (anchovy and kelp broth pack) 1 (20g)
- Rice water 700ml: You can also use anchovy or kelp broth, but rice water adds an extra layer of savory depth.
Cooking Instructions
Step 1
First, pour 700ml of rice water into a pot and add 1 dashipack. Bring it to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer for 8 minutes to extract a deep broth. (Tip: Boiling anchovies or kelp on high heat can result in a fishy taste. Gently simmering over medium-low heat is the secret to a delicious broth!)
Step 2
While the broth is simmering, prepare the vegetables. Peel the potatoes and wash them thoroughly, then cut them into bite-sized pieces about 0.5cm thick. Slice the zucchini and onion to a similar size as the potatoes. Cut the tofu into 2cm square pieces.
Step 3
Slice the green onion diagonally. Finely chop the Cheongyang and red chili peppers to add color and spice. Prepare 1 tablespoon of minced garlic.
Step 4
After 8 minutes, remove the dashipack from the pot, leaving only the clear broth. Return the pot to high heat and bring it back to a boil.
Step 5
Once the broth is bubbling vigorously, add the prepared potatoes, zucchini, and onion. These vegetables will help soften the broth and add their flavors.
Step 6
Place 1.5 Tbsp of doenjang and 1.5 Tbsp of ssamjang in a fine-mesh sieve and dissolve them in the broth. This prevents clumps and ensures a smooth consistency. Once the pastes are dissolved, return the pot to high heat and bring it back to a boil.
Step 7
When the stew comes to a boil again, reduce the heat to medium and simmer for about 3 minutes, allowing the vegetables to cook until tender. Be mindful of the heat to prevent the stew from reducing too much.
Step 8
As the stew boils, skim off any foam that rises to the surface with a spoon. Removing the foam will result in a clearer and cleaner broth.
Step 9
After 3 minutes, add the tofu and gently stir it in. It’s important to handle the tofu carefully to prevent it from breaking apart.
Step 10
After gently stirring in the tofu, immediately add the diagonally sliced green onion, chopped chili peppers, and minced garlic. Let it simmer briefly to allow all the flavors to meld together. (Taste the stew and if it feels a bit bland, you can add a splash of soy sauce or a little more doenjang to adjust the seasoning.)
Step 11
Finally, let it simmer for a moment longer, and your rich and savory Doenjang Jjigae with Zucchini and Tofu is complete! Serve it hot over a bowl of rice and enjoy.
