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Doenjang Jjigae
Korean Soybean Paste Stew
A hearty and deeply flavorful Korean stew made with fermented soybean paste (doenjang), tender vegetables, and soft tofu. This earthy and savory dish is a staple in Korean home cooking, perfect for a comforting meal.
🧂 Ingredienser
- 3 tbsp Doenjang (Korean fermented soybean paste)(Look for good quality doenjang at an Asian grocery store. Some brands can be saltier than others, adjust to taste.)
- 4 cups Anchovy broth or water(For a quick anchovy broth, simmer dried anchovies and a piece of kelp in water for 15-20 minutes, then strain. Water can be used as a substitute, but the flavor will be less complex.)
- 1 medium Potato(Peeled and diced into 1/2-inch cubes.)
- 1 small Zucchini(Trimmed and diced into 1/2-inch cubes.)
- 1/2 block (about 7 oz) Firm or extra-firm tofu(Drained and cut into 1/2-inch cubes.)
- 1-2 Korean green chili peppers(Thinly sliced. Adjust quantity based on your spice preference. Can substitute with jalapeño or serrano if Korean chilies are unavailable.)
- 1/4 medium Optional: Onion(Thinly sliced.)
- 1 clove Optional: Garlic(Minced.)
- 1/2 tsp Optional: Red pepper flakes (gochugaru)(For extra heat and color.)
👨🍳 Fremgangsmåde
- 1
Prepare the broth base: In a medium pot or Korean earthenware pot (ttukbaegi), combine the anchovy broth (or water) and doenjang. Whisk the doenjang into the broth until it's mostly dissolved. Bring the mixture to a gentle simmer over medium heat.
⏱️ 5 minutes - 2
Add the vegetables: Once the broth is simmering, add the diced potato and sliced onion (if using). Reduce the heat to medium-low, cover, and let it simmer for about 10-12 minutes, or until the potatoes are almost tender when pierced with a fork. You should see small bubbles gently breaking the surface.
⏱️ 12 minutes - 3
Continue simmering: Add the diced zucchini to the pot. Continue to simmer for another 5-7 minutes, or until the zucchini is tender but not mushy. The stew should maintain a gentle simmer throughout.
⏱️ 7 minutes - 4
Add final ingredients: Gently add the cubed tofu, sliced green chilies, minced garlic (if using), and red pepper flakes (if using) to the stew. Stir gently to combine. Simmer for an additional 3-5 minutes, just until the tofu is heated through and the flavors meld. Taste and adjust seasoning if necessary; you might need a pinch of salt or a little more doenjang if it's not savory enough.
⏱️ 5 minutes - 5
Serve immediately: Ladle the hot doenjang jjigae into individual bowls. Serve piping hot, ideally with a bowl of steamed white rice on the side. The stew should be steaming vigorously when served.
💡 Professionelle Tips
- ✓The depth of flavor in doenjang jjigae comes from the quality of the doenjang and the broth. Using a good quality doenjang and homemade anchovy broth will make a significant difference.
- ✓Don't overcook the vegetables; they should retain a slight bite.
- ✓Adjust the amount of green chilies and gochugaru to your desired level of spiciness.
- ✓This stew is a fantastic example of Korean fermented cuisine, offering a complex, umami-rich taste profile.
✨ Variationstanker
Inspiration til din egen version af denne opskrift
- Add seafood like clams, shrimp, or mussels during the last 5-7 minutes of cooking.
- Include thinly sliced beef or pork belly, sautéed briefly before adding the broth.
- Add mushrooms (shiitake or enoki) along with the zucchini for added texture and flavor.