Savory and Refreshing Anchovy Doenjang Stew (Made with Stir-fried Anchovies)
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Create a simple yet deeply savory and refreshing Anchovy Doenjang Stew using stir-fried anchovies you received as a gift. Since you’re using whole stir-fried anchovies, there’s no need to make a separate anchovy broth, making it even easier and quicker to prepare. The delightful umami from the anchovies combined with the rich flavor of doenjang creates a delicious stew that will have you finishing your rice in no time.
Main Ingredients- 1 cup stir-fried anchovies
- 1 block firm tofu
- 1/2 medium onion
- 1/2 small zucchini
- 1 cup mushrooms (e.g., shiitake, oyster mushrooms)
- 5 leaves napa cabbage (baby napa cabbage preferred)
- 1 liter water
Cooking Instructions
Step 1
First, place the stir-fried anchovies in a dry pan and toast them lightly without any oil. This step helps to remove any fishiness and enhances their nutty flavor.
Step 2
Pour 1 liter of water into the pan with the toasted anchovies and dissolve the doenjang. It’s best to strain the doenjang through a sieve to ensure it dissolves smoothly without lumps. If you prefer a spicier stew, you can add a pinch of red pepper flakes or some chopped chili peppers at this stage. Today, we’re focusing on a non-spicy, purely savory flavor profile.
Step 3
Prepare the vegetables and tofu for the stew. Dice the tofu into approximately 1.5cm cubes. Slice the zucchini and onion into half-moons. Tear or slice the mushrooms into bite-sized pieces, and cut the napa cabbage leaves into 2-3cm lengths. Slicing all ingredients to a similar size ensures they cook evenly and makes for a visually appealing stew.
Step 4
Once the water comes to a rolling boil, add all the prepared vegetables (except the tofu). Allow the stew to boil again, then taste and adjust the seasoning if needed by adding more doenjang if it’s too bland. It’s advisable to add doenjang gradually rather than all at once, adjusting based on the flavors that emerge as the ingredients cook.
Step 5
As the stew reboils, skim off any foam that rises to the surface to create a clearer broth. Then, add the tofu and bring it back to a boil over high heat. Finally, reduce the heat to low and let it simmer gently. This slow simmering allows the flavors from all the ingredients to meld deeply, resulting in a richer and more delicious doenjang stew.
Step 6
Your savory and delicious anchovy doenjang stew, made simply with stir-fried anchovies and no separate broth, is now ready! Serving it in a traditional earthenware pot (ttukbaegi) enhances the flavor even further. Enjoy a hearty and satisfying meal with a bowl of warm rice!
