Doenjang Jjigae

Name: Doenjang Jjigae
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 10 large Dried Anchovies, heads and guts removed; 1 piece of Dried Kelp, dashima, about 8×8 cm; 700ml Water; 600ml Anchovy-Kelp Broth, from above; 2 tbsp Doenjang, Korean soybean paste; 1 tsp Gochugaru, Korean red pepper flakes; 150g Tofu (Firm), cut into 2 cm cubes; 1 small Korean Zucchini, about 150 g, halved and sliced; 1 small Potatoes, about 120 g, peeled and 2 cm cubes; 1/2 medium Onion, sliced; 3 cloves of Garlic, minced; 4 Shiitake Mushrooms, or ~100 g, sliced; 1 Korean Green Chili Pepper, sliced; 2 Scallions, cut into 3 cm pieces; 1 tsp Soup Soy Sauce, guk-ganjang, to taste; Some Salt, to taste

Doenjang Jjigae is a comforting, savory Korean soybean paste stew studded with tender vegetables, earthy mushrooms and silky tofu. Rich and umami-forward from fermented [doenjang], it’s enlivened with a touch of heat and brightened by fresh scallion — perfect with steamed rice on a chilly night.

Doenjang Jjigae is a comforting, savory Korean soybean paste stew studded with tender vegetables, earthy mushrooms and silky tofu.... Show more

Traditional Korean Recipe

Health Grade

S · Outstanding

Rating

4.1

Time

45 min

Price

2,81 €

Calories

228 kcal

low calorie

nutritious

one pot

low carb

Method

Prep the vegetables

Cut the Tofu (Firm) into 2 cm cubes, halve and slice the Korean Zucchini, peel and cube the Potatoes, slice the Onion, mince the Garlic, slice the Shiitake Mushrooms, thinly slice the Korean Green Chili Pepper, and cut the Scallion into 3 cm pieces.

Make the broth

Give the Dried Anchovies and Dried Kelp a quick rinse, then combine them with the Water in a pot. Bring it to a boil over medium-high heat, then lower the heat and simmer for 10 minutes. Strain out the anchovies and kelp, and keep the hot broth.

Simmer the stew

Pour 600 ml of the Anchovy-Kelp Broth back into the pot and stir in the Doenjang until it dissolves. Add the Gochugaru, Potatoes, Onion, Garlic, and Shiitake Mushrooms, then bring the stew back to a boil and simmer for 10 minutes. Add the Korean Zucchini and simmer for 3 minutes more, until the potatoes are just tender and the zucchini is cooked but still a little firm.

Finish the stew

Gently stir in the Tofu (Firm), Korean Green Chili Pepper, and Scallion, then season with the Soup Soy Sauce and Salt to taste. Simmer for 2 minutes just to heat the tofu through, then take the pot off the heat.