Doenjang Jjigae (Korean Soybean Paste Stew)

🧂 Ingredients

• 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.)

👨‍🍳 Instructions

1. 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. 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. 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. 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. 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.

💡 Pro 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.

🔄 Variations

• 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.

🥗 Nutrition

Per serving