Silken Tofu Doenjang Jjigae (Soybean Paste Stew)
The Ultimate Comfort Stew: Silken Tofu Doenjang Jjigae for a Refreshing Palate
Feeling a bit heavy after all those festive feasts? This light and comforting Doenjang Jjigae is the perfect remedy to refresh your palate! Instead of the usual firm tofu, we’re using silken tofu, making it incredibly soft and melt-in-your-mouth. This version is a family favorite because the delicate texture of silken tofu truly elevates the flavor profile, creating a more refined and satisfying stew. It’s a timeless Korean dish that just knows how to comfort and ground you after indulging. Experience a taste difference that’s miles apart from your usual doenjang jjigae – it’s a game-changer for your senses. Let this bubbling pot of goodness cleanse your palate and leave you feeling wonderfully refreshed!
Main Ingredients
- 100g thinly sliced beef brisket (Chadolbagi)
- 800ml water
- 1 pack silken tofu
- 1/2 zucchini (or Korean zucchini)
- 1 pack enoki mushrooms
- 2 red or green chili peppers (or 1 of each)
Seasoning Ingredients
- 4 Tbsp Doenjang (fermented soybean paste)
- 1 tsp minced garlic
- 1 tsp anchovy broth powder or MSG (optional)
- A small bunch of green onions (scallions), chopped
- 4 Tbsp Doenjang (fermented soybean paste)
- 1 tsp minced garlic
- 1 tsp anchovy broth powder or MSG (optional)
- A small bunch of green onions (scallions), chopped
Cooking Instructions
Step 1
Prepare the zucchini by slicing it into half-moon shapes, about 0.5 cm thick. Avoid slicing too thinly, as it can become mushy when cooked. Aim for a consistent, moderate thickness for the best texture.
Step 2
Trim the root end of the enoki mushrooms and separate them into individual strands. Gently rinse them under cold water and shake off any excess moisture.
Step 3
Slice the chili peppers thinly. For a milder flavor, remove the seeds. If you prefer a spicier kick, feel free to use more green chili peppers.
Step 4
In a pot, stir-fry the thinly sliced beef brisket over medium heat until it’s slightly browned and has released some of its fat. Pour in the 800ml of water and bring it to a boil over high heat. The rendered beef fat adds a wonderful depth of flavor to the stew, so it’s fine to leave it in.
Step 5
Once the water is boiling, add the doenjang (4 Tbsp) through a sieve to dissolve it smoothly. Sifting the doenjang ensures a clear broth and a more integrated flavor. Stir gently to prevent clumps and maintain a refined taste.
Step 6
After the doenjang has dissolved and the broth is simmering again, add the prepared zucchini, enoki mushrooms, and sliced chili peppers. Let it simmer until the zucchini becomes translucent and tender, usually about 5-7 minutes. Be careful not to overcook the vegetables, as they can lose their texture.
Step 7
Finally, stir in the minced garlic (1 tsp) and anchovy broth powder or MSG (1 tsp), if using, to adjust the seasoning. The key to keeping the silken tofu intact is to add it towards the very end. Gently place the silken tofu into the stew and simmer for just 1-2 minutes. Avoid vigorous stirring. Garnish with chopped green onions before serving.
Step 8
Ladle the piping hot Doenjang Jjigae into bowls. Serve immediately with a steaming bowl of rice. The delightful contrast between the creamy silken tofu and the savory doenjang will surely make you want another bowl!
