Savory Doenjang Jjigae with Homemade Broth Pack
How to Make Delicious Doenjang Jjigae with a Rich, Homemade Broth
As the weather cools, warm, soupy dishes become a favorite! The secret to a great stew is the broth. Tired of the hassle of boiling and straining broth ingredients? Try this simple method: soak your natural broth pack in cold water beforehand for an easy and flavorful broth. Today, we’re making Doenjang Jjigae using a homemade natural broth pack, resulting in a rich and delicious soybean paste stew. Perfect for a comforting meal! #DoenjangJjigae #NaturalBrothPack #HomeCooking #KoreanFood #Recipe
Broth Ingredients- 3 cups Water
- 1 Natural Broth Pack (containing ingredients like anchovies, dried kelp, shiitake mushrooms)
Stew Ingredients- 1 Potato (small)
- 1/2 block Tofu
- 1 Shiitake Mushroom
- 150g Oysters (fresh)
- 1 Cheongyang Pepper (for spiciness, adjust to taste)
- 1/2 Red Chili Pepper (for color)
- 1/4 stalk Green Onion
- 1 Potato (small)
- 1/2 block Tofu
- 1 Shiitake Mushroom
- 150g Oysters (fresh)
- 1 Cheongyang Pepper (for spiciness, adjust to taste)
- 1/2 Red Chili Pepper (for color)
- 1/4 stalk Green Onion
Cooking Instructions
Step 1
First, in a pot, combine 3 cups of water and the natural broth pack. Bring to a boil and simmer for 10-15 minutes to create a flavorful broth. Remove the broth pack. Then, dissolve the doenjang (soybean paste) through a sieve into the broth to prevent clumps, ensuring it’s well-mixed. Reduce the heat to low and continue simmering.
Step 2
Peel the potato and slice it into approximately 0.7cm thick rounds. Slice the shiitake mushroom thinly after removing the stem. Thinly slice the Cheongyang pepper diagonally, and similarly slice the red chili pepper diagonally after removing the seeds for color. Slice the green onion diagonally. Add the prepared potatoes to the broth and begin to cook.
Step 3
Once the potatoes are halfway cooked, add the sliced shiitake mushrooms, Cheongyang pepper, and red chili pepper, and let them cook together. When the stew comes to a rolling boil, add the tofu cut into bite-sized pieces. Finally, add the sliced green onions. Oysters can become tough if overcooked, so add them just before the stew is finished and cook only briefly.
Step 4
When all ingredients are well-cooked and the flavors have melded, transfer the finished doenjang jjigae to a small earthenware pot (ttukbaegi) just before serving. Reheat it gently over low heat. Serving in a ttukbaegi ensures the stew stays warm throughout your meal, enhancing the enjoyment.
Step 5
Arrange the tofu pieces attractively. Place the oysters around the edges for a visually appealing presentation. The deep, savory flavor from the natural broth pack truly elevates the taste of the doenjang jjigae, creating a wonderfully delicious stew. Enjoy it with a bowl of rice!
Step 6
On days with weather like the autumn monsoon, a warm, soupy dish is simply the best! When the air gets chilly and the humidity feels high, a piping hot bowl of doenjang jjigae provides comfort and warmth from the inside out. Use this recipe to enjoy a wonderful doenjang jjigae right at home.
