Savory Doenjang Jjigae with Homemade Soybean Paste
Rich Homemade Doenjang Flavor! A Delicious Recipe for Savory Doenjang Jjigae
A Korean soul food that never gets old! This Doenjang Jjigae is made with homemade soybean paste for an even richer and deeper flavor. Once the wonderful aroma fills your kitchen, you’ll find yourself finishing a bowl of rice in no time!
Main Ingredients for Doenjang Jjigae- Homemade Doenjang (soybean paste) 1.5 Tbsp
- Anchovy powder 1/2 Tbsp (or 2.5 cups anchovy broth)
- 1/4 Korean zucchini (aehobak)
- 1/2 Onion
- 1 King oyster mushroom
- 1/2 block Firm tofu
- 2 Korean green chili peppers (cheongyang peppers)
- 1/2 Tbsp Minced garlic
Cooking Instructions
Step 1
In a pot, combine 2.5 cups of water (or anchovy broth) and 1.5 Tbsp of homemade Doenjang. Stir well to dissolve any lumps. Add 1/2 Tbsp of anchovy powder and bring to a rolling boil over high heat. If you don’t have anchovy powder, you can use rice water or plain water, but using anchovy broth will result in a much richer and more flavorful Doenjang Jjigae.
Step 2
Once the Doenjang broth is boiling, add the prepared Korean zucchini, onion, and king oyster mushrooms, cut into bite-sized pieces. The vegetables will add sweetness and depth to the broth as they cook.
Step 3
When the vegetables are tender and the broth comes to another boil, add the tofu cut into desired pieces and simmer for another 1-2 minutes. Be careful not to overcook the tofu, as it may crumble.
Step 4
Finally, add 2 diagonally sliced Korean green chili peppers and 1/2 Tbsp of minced garlic. Let it simmer briefly to complete your savory and slightly spicy homemade Doenjang Jjigae. You can add green onions or red chili peppers to your preference.
