Doenjang Jjigae
Doenjang jjigae.jpg by Liftarn · CC BY-SA 3.0
Doenjang Jjigae is a beloved staple in Korean cuisine, known for its hearty richness and bold umami flavor. This traditional soybean paste stew offers a comforting blend of salty, savory, and slightly tangy notes, making it perfect for warming up on cold days or enjoying as a wholesome meal anytime. Its thick, flavorful broth and tender vegetables create a satisfying dining experience that highlights Korea’s love for fermented flavors.
Originating from Korea’s humble home kitchens, Doenjang Jjigae has been a kitchen essential for centuries. The dish’s name comes from 'doenjang,' which is a fermented soybean paste central to Korean cooking, and 'jjigae,' meaning stew. Over generations, it has become a symbol of Korean hospitality and everyday comfort, loved across all ages for its simplicity and depth of flavor.
Ingredients
- 3 tbsp doenjang (fermented soybean paste)
- 4 cups water or anchovy broth
- 1 cup zucchini, sliced
- 1 cup firm tofu, diced
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 green onion, chopped
- 1 chili pepper (optional), sliced
- 1 tbsp sesame oil
- 1/2 cup sliced mushrooms
- 1 small potato, sliced
- Salt and pepper to taste
- Cooked rice, for serving
Instructions
- 1
In a pot, heat sesame oil over medium heat. Add minced garlic and sliced onion, sauté until fragrant and slightly translucent.
- 2
Pour in water or anchovy broth and bring to a boil.
- 3
Dissolve the doenjang paste in the broth, stirring well to incorporate evenly.
- 4
Add sliced zucchini, potatoes, and mushrooms to the pot. Reduce heat and simmer for about 10 minutes until the vegetables are tender.
- 5
Gently add the diced tofu and cook for another 5 minutes, ensuring the flavors meld.
- 6
Taste the stew and add salt or pepper if needed. For added heat, include sliced chili pepper.
- 7
Scatter chopped green onion on top before serving.
- 8
Serve hot over steamed rice, enjoying the rich, umami-packed flavors.