Doenjang Jjigae
This essential Korean fermented soybean paste stew, known as Doenjang Jjigae, is the ultimate comforting side dish, celebrated for its deeply savoury, earthy, and aromatic profile. Packed with wholesome vegetables, creamy tofu, and a rich broth made from anchovy and kelp, this stew is a cornerstone of Korean home cooking. It is incredibly satisfying, nutritious, and best enjoyed piping hot alongside a bowl of steamed rice.
Cuisines
Cooking Instructions
Cooking: 35 minutes
Notes:
Using an earthenware pot is traditional; its unique heat retention properties allow the stew to simmer evenly, enhancing the complexity of the fermented flavours.
If you prefer a simpler method, you can add the dried anchovies and kelp directly to the water and remove them with chopsticks before serving.
Customise your stew by adding ingredients like shrimp, clams, or beef to suit your preference, though the core vegetables like potato, onion, and zucchini are essential for the traditional texture.
This stew is meant to be savoury, slightly salty, and incredibly earthy; if you find the flavour too intense, you can slightly dilute it with a splash more water.
Prepare Broth Base
Place dried anchovies and kelp in a pouch and simmer in water for 15 minutes to create a rich, umami-packed stock.
Prepare Vegetables
Cut the potato, onion, and zucchini into ½ inch cubes and chop the green chillies, garlic, tofu, and green onions.
Dissolve Paste
Stir the Doenjang (fermented soybean paste) into the simmering broth until fully dissolved, then add the potato, onion, and zucchini.
Simmer
Cover the pot partially, turn the heat to medium, and cook for 20 minutes until the vegetables are tender.
Add Final Ingredients
Stir in the tofu, green chillies, garlic, and green onions, cooking for another few minutes to allow the flavours to meld.
Serve
Remove the anchovy-kelp pouch before serving the stew piping hot in individual bowls alongside freshly steamed rice.
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Ingredients
| Dried Anchovies | 7 |
| Dried Kelp | 1 piece |
| Water | 600 ml |
| Doenjang | 5 tbsp |
| Potato | 150 g |
| Onion | 150 g |
| Zucchini | 150 g |
| Tofu | 150 g |
| Green Chilli Peppers | 2 |
| Garlic | 4 cloves |
| Green Onions | 2 stalks |
