Korean Doenjang Jjigae (된장찌개) Recipe

Doenjang Jjigae (된장찌개) is a staple in Korean cuisine, known for its rich and earthy flavors. This hearty stew is made with doenjang, a traditional fermented soybean paste, which gives the dish its unique taste and depth. Perfect for a cold day or when you need a comforting meal, Doenjang Jjigae (된장찌개) is not only delicious but also packed with nutrients. Whether you're new to Korean cooking or a seasoned pro, this recipe is simple to follow and can be customized with your favorite vegetables and proteins.

 

Ingredients

• 2 cups water or anchovy broth
• 2 tablespoons doenjang (된장 : Korean soybean paste)
• 1/2 tablespoon gochujang (고추장 : Korean red chili paste) - optional for spice
• 200g tofu, cut into cubes
• 100g zucchini, sliced
• 100g potatoes, diced
• 50g mushrooms, sliced (shiitake or enoki work well)
• 1/2 onion, sliced
• 1 green chili pepper, sliced
• 1/2 block of tofu, cut into cubes
• 100g clams or shrimp (optional for added flavor)
• 2 cloves garlic, minced
• 1 teaspoon sesame oil
• 1/2 teaspoon sugar (optional)
• 1 green onion, chopped
• A handful of spinach or other leafy greens (optional)
• Salt and pepper to taste

Instructions

1. Prepare the Broth: In a medium-sized pot, bring 2 cups of water or anchovy broth to a boil. Anchovy broth adds a deeper flavor, but water works fine if you don't have it.
2. Mix in Doenjang: Once the liquid is boiling, reduce the heat to medium and dissolve the doenjang in the broth. Stir well to ensure the paste is fully dissolved.
3. Add Vegetables: Add the potatoes and onions to the pot first since they take longer to cook. Let them simmer for about 5 minutes.
4. Add Tofu and Other Ingredients: Add the zucchini, mushrooms, tofu, and seafood (if using). Stir gently and let everything cook together for another 5-7 minutes, or until the vegetables are tender.
5. Season the Stew: Stir in the gochujang if you want a bit of spice, along with the minced garlic, sesame oil, and sugar. Adjust the seasoning with salt and pepper according to your taste.
6. Final Touches: Add the sliced green chili and chopped green onions. Let the stew simmer for an additional 2-3 minutes. If you're adding leafy greens like spinach, add them in the last minute of cooking.
7. Serve: Once everything is cooked through and well-combined, remove the pot from heat. Serve the Doenjang Jjigae hot, accompanied by a bowl of steamed rice.

Tips for Customizing Your Doenjang Jjigae

• Protein Options: While tofu is a classic addition, you can also add thin slices of beef, pork, or seafood like clams and shrimp to enhance the flavor.
• Vegetable Varieties: Feel free to mix in other vegetables like carrots, radishes, or bell peppers depending on what you have on hand.
• Spiciness Level: Adjust the amount of gochujang to make the stew as mild or as spicy as you like. You can also add a pinch of red pepper flakes for extra heat.
• Broth Choices: For a richer taste, use a homemade anchovy or beef broth instead of water. If you’re vegetarian, a simple vegetable broth works perfectly.

Conclusion

Doenjang Jjigae is a versatile and comforting dish that brings the flavors of Korea right to your table. It's a great way to enjoy a variety of vegetables and proteins in one warm, nourishing bowl. Whether you're cooking for yourself or sharing with family, this recipe is sure to become a favorite in your meal rotation. Enjoy your homemade Doenjang Jjigae with a side of kimchi and rice for an authentic Korean dining experience!