Savory Doenjang Jjigae with Matsutake Mushrooms
How to Make a Rich Doenjang Jjigae with Wild Matsutake Mushrooms
This recipe introduces a delicious Doenjang Jjigae (Korean soybean paste stew) made with wild Matsutake mushrooms, highlighting their aromatic and deep flavor. Using rice water as the base creates an exceptionally smooth and savory broth that will have you finishing your rice in no time.
Main Ingredients
- Doenjang (Korean soybean paste) 1.5 Tbsp (use homemade or your preferred brand)
- Dried anchovy powder 1 Tbsp (made from ground dried anchovies for broth)
- Radish 1/4 medium (approx. 100g, cut into 1.5cm cubes)
- Firm Tofu 1/2 block (cut into 1.5cm cubes)
- Onion 1/4 medium (cut into 1.5cm cubes)
- Wild Matsutake Mushrooms 100g (trim the base, then cut thickly or tear)
- Green Onion 1/3 stalk (sliced diagonally)
- Korean Green Chili Pepper 1 (sliced diagonally, add for extra spice)
- Minced Garlic 1/2 Tbsp
Cooking Instructions
Step 1
First, place the cubed radish into your stew pot. Then, add 1.5 tablespoons of doenjang on top. (Adjust the amount of doenjang based on its saltiness and your preference.)
Step 2
Pour 4 cups of rice water into the pot and add 1 tablespoon of anchovy powder. Bring to a boil over high heat. Once the broth is boiling vigorously, reduce the heat to medium and simmer for about 5-7 minutes, or until the radish is tender. Using rice water (the milky water from rinsing rice) will make the broth much smoother.
Step 3
Once the radish is somewhat cooked, add the cubed tofu and onion. Bring the stew back to a simmer and let it cook for a moment to allow the flavors of the tofu and onion to infuse into the broth.
Step 4
When the broth starts boiling again, add the prepared Matsutake mushrooms, diagonally sliced green onions, and the Korean green chili pepper. Simmer for just 1-2 more minutes to allow the aroma of the Matsutake mushrooms to permeate the stew. Avoid overcooking, as this can diminish the mushroom’s fragrance.
Step 5
Finally, add 1/2 tablespoon of minced garlic, stir gently to combine, and simmer for another moment to finish. The key to a great doenjang jjigae is not just the cooking time, but allowing the flavors of all the ingredients to meld together harmoniously. Enjoy with a warm bowl of rice!
