Savory Leek and Soybean Paste Stew (Daepa Doenjang Jjigae)
Leek Soybean Paste Stew Recipe
A special soybean paste stew made by stir-frying fragrant leeks in oil and then simmering them with doenjang (Korean soybean paste) for a deep, rich flavor. It’s so delicious it’ll make you want to eat more rice!
Main Ingredients
- 1 Leek (white part preferred, cut into large pieces)
- 1/2 Korean Zucchini (cut into half-moons or bite-sized pieces)
- 1/2 block Firm Tofu (cut into cubes)
- 3 cups Anchovy and Kelp Broth (or water)
- 1 Korean Green Chili Pepper (finely chopped, for a spicy kick)
- 1/2 pack Enoki Mushrooms (roots trimmed, separated)
- 1 Red Chili Pepper (finely chopped, for color and mild heat)
Seasoning
- 2 Tbsp Doenjang (Korean soybean paste, homemade or store-bought)
- 1/2 Tbsp Minced Garlic
- 0.5 Tbsp Gochujang (Korean chili paste, optional for added umami)
- 0.5 Tbsp Gochugaru (Korean chili flakes, for extra spiciness if desired)
- 2 Tbsp Doenjang (Korean soybean paste, homemade or store-bought)
- 1/2 Tbsp Minced Garlic
- 0.5 Tbsp Gochujang (Korean chili paste, optional for added umami)
- 0.5 Tbsp Gochugaru (Korean chili flakes, for extra spiciness if desired)
Cooking Instructions
Step 1
First, prepare all the ingredients for the stew. Cut the leek into large pieces, focusing on the white part. Slice the Korean zucchini into half-moons or bite-sized pieces. Cube the firm tofu. Finely chop the Korean green chili pepper and red chili pepper. Trim the roots of the enoki mushrooms and separate them. Have about 3 cups of anchovy and kelp broth ready.
Step 2
Cut the Korean zucchini into bite-sized pieces. Finely chop the leek and chili peppers.
Step 3
Dice the firm tofu into cubes. Prepare the enoki mushrooms by removing the root ends and separating them into strands.
Step 4
Heat 1 tablespoon of cooking oil in a deep pot over medium-low heat. Add the large-cut leeks and stir-fry for about 1 minute until fragrant. Cook until the sweet aroma of the leeks is released.
Step 5
Reduce the heat slightly, then add 2 tablespoons of doenjang and 1/2 tablespoon of minced garlic. Stir-fry together for about 2 minutes. Stir-frying the doenjang in oil helps to remove any harsh or bitter notes and creates a smoother, richer flavor. This step is a key secret to a delicious doenjang jjigae!
Step 6
Pour in the 3 cups of anchovy and kelp broth into the stir-fried doenjang mixture and stir well to dissolve. Once the broth comes to a boil, add the sliced Korean zucchini, cubed tofu, and chopped green chili pepper. Bring it back to a boil, then stir in 0.5 tablespoon of gochujang for an extra layer of flavor. Reduce heat to medium-low and simmer for another 5 minutes, allowing the ingredients to cook through.
Step 7
Add the 0.5 tablespoon of gochujang and stir well to combine. To prevent the broth from becoming cloudy or heavy, avoid boiling for too long after adding the gochujang; simmer for only about 5 minutes. This ensures the broth remains clear yet flavorful.
Step 8
Finally, add 0.5 tablespoon of gochugaru for a touch of heat and the prepared enoki mushrooms. Simmer for just about 1 more minute. Enoki mushrooms can become mushy if overcooked, so add them at the very end.
Step 9
Your leek and soybean paste stew, infused with the deep flavors from stir-frying leeks and doenjang, is now ready.
Step 10
Enjoy your delicious Leek Soybean Paste Stew, especially perfect with a warm bowl of rice!
