Rich and Savory Homemade Doenjang Stew
Simmering a Hearty Doenjang Stew with 3-Year Aged Homemade Doenjang: Featuring Tofu, Zucchini, and Potatoes
Hello everyone! I’m here today to share a dish that always makes me want to eat more rice – it’s none other than a comforting Doenjang Jjigae (Korean Soybean Paste Stew), made with homemade Doenjang! When I use the Doenjang my mother made herself, I can finish a bowl of rice and still want more. The homemade Doenjang I’m using now has been aged for over 3 years, and it’s become dark from being exposed to a lot of sunlight in the traditional earthenware pot. It has the absolute best flavor! However, for those accustomed to store-bought Doenjang, the dark color and intense flavor might be a bit surprising. But for me, Doenjang Stew made with store-bought paste just doesn’t taste like Doenjang Stew. I’m quite proud of my Doenjang Jjigae skills! As someone who believes that making your own Doenjang is essential for the best taste, I’m excited to show you how to make this delicious stew today.
Ingredients
- Homemade Doenjang 1 heaping Tablespoon
- Zucchini 1/2 cup
- Potato 1
- Tofu 1/2 block
- Dried Anchovies for broth 1 cup
- Onion 1/3 cup
- Green Onion 1/3 cup
- Cheongyang Pepper 1/3 cup
- Gochugaru (Korean Chili Flakes) 1/2 teaspoon
Cooking Instructions
Step 1
First, we’ll make the anchovy broth. Using the rice water collected while washing rice in the morning (about 2 bowls for 2 servings) will make the broth even richer and more flavorful. You can also use plain water if you prefer. Bring the rice water to a rolling boil, then add one cup of dried anchovies for broth. Let it simmer for about 5-7 minutes to extract the flavor from the anchovies, then remove them. To check if the anchovies have released all their flavor, try tasting one; if it has no taste left, it’s ready.
Step 2
Now it’s time to add the potatoes to the broth to cook. Potatoes take the longest to cook, so we add them first. Slice the potatoes into half-moon shapes of a suitable size. Add the sliced potatoes to the pot of boiling anchovy broth and let them simmer over medium heat.
Step 3
Once the potatoes have started to soften, add the tofu. Cut the tofu into bite-sized pieces (about 2cm cubes) and carefully place them into the pot. Add the tofu gently to prevent it from breaking apart.
Step 4
Next, we’ll add the zucchini. The zucchini I’m using is slightly older and firmer, so it’s fine to add it along with the potatoes. However, for regular, tender zucchini, it’s best to add it after the doenjang has been dissolved. Slice the zucchini into half-moon shapes or thin rounds.
Step 5
Let the broth and ingredients simmer together thoroughly. Continue to boil gently over medium heat until the potatoes and zucchini are almost fully cooked. If the anchovy broth has extracted plenty of flavor, you’ll find this broth itself to be delicious even before adding the doenjang.
Step 6
Now, it’s time to dissolve the homemade doenjang. Using a sieve will help you dissolve the doenjang smoothly without any clumps. Take one heaping tablespoon of homemade doenjang, place it in the sieve, and gradually ladle in some of the hot broth while stirring to dissolve the paste. Homemade doenjang is often saltier than store-bought varieties, so start with one tablespoon and adjust the seasoning to your taste. Look at how deep the color is from being aged for over 3 years! It was a bright yellow when first made, but it deepens in color as it ages.
Step 7
After dissolving the doenjang, bring the stew back to a simmer. Once the doenjang broth is boiling, add half a teaspoon of gochugaru (Korean chili flakes). Gochugaru will add a pleasant spiciness and depth of flavor to the stew.
Step 8
See how the color of the stew has become redder with the addition of gochugaru? The doenjang and gochugaru have blended to create an even more appetizing appearance.
Step 9
After adding the gochugaru and confirming that all ingredients are cooked, add the final ingredients to enhance the flavor. Add chopped Cheongyang peppers, green onions, and onions. It’s especially important to add onions when making doenjang jjigae. The sweetness of the onion gently balances the saltiness of the doenjang and cleans up the rich soybean paste aroma. Simmer briefly once more for all the ingredients to meld together, and it’s done!
Step 10
I personally love the taste of the green onions, onions, and Cheongyang peppers when they are lightly cooked and melded with the doenjang broth. Many restaurants often prepare the broth in advance and then, just before serving, ladle the doenjang jjigae into a small earthenware pot, add the green onions, onions, and Cheongyang peppers, and simmer it briefly. Perhaps that’s because that final simmer creates the most delicious flavor. Now, you too can enjoy a deeply flavorful and savory homemade doenjang jjigae! I wish I could let you taste the broth right now; it’s truly that delicious.
