Doenjang Jjigae (Korean soybean paste stew)
The most uniquely delicious Korean stew made with fermented soybean paste (Doenjang). Fabulous with Korean BBQ and Jeon!
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 Tbsp + 1 tsp Doenjang ((adjust to taste))
- 3 cups rice water or water ((쌀뜨물 Ssal Tteu Mul))
- 1 handful dried anchovies ((국멸치 Guk Myeolchi) for stock (see my K Ingredients page))
- 1 piece (2 in square) dried kelp (다시마 Dashima) for broth
- 1 small grey squash or zucchini
- 1/2 pack of 14 oz extra firm tofu ((firm or even soft is OK))
- 1 tsp chopped garlic
- 1/2 tsp red chili pepper ((gochukaru))
- 1 green onions (, sliced)
- 1 green chili pepper ((optional))
Instructions
- 1
Start by saving 3 cups rice water when rinsing rice.
- 2
Cut tofu and squash into squares, slice green onions and chop garlic. Also slice green onions.
- 3
Add dried soup anchovies and kelp to rice water. Simmer on medium heat for 10 min.
- 4
Discard anchovies and kelp.
- 5
Turn off heat and mix in doenjang. Easy way to mix doenjang is to smoosh it against the wall of your pot.
- 6
Turn heat to medium high and bring to boil.
- 7
Add squash or zucchini squares. Boil for 5 min.
- 8
Add tofu squares and boil for another 5 min.
- 9
Add green onions and chopped garlic. Boil for 3 more minutes.
- 10
Sprinkle with red chili pepper. And SERVE!