Doenjang Jjigae (Soybean Paste Stew

Doenjang Jjigae is a traditional Korean stew that embodies the rich and savory flavors of Korean cuisine. Made with fermented soybean paste (doenjang), tofu, vegetables, and often seafood or meat, this hearty stew is a staple in Korean households. Its deep umami taste and comforting warmth make it a beloved dish enjoyed throughout the year.

Why You’ll Love This Recipe

• Rich in Flavor: The fermented soybean paste provides a deep, savory umami flavor that is both unique and satisfying.
• Nutritious: Packed with protein from tofu and a variety of vegetables, it’s a wholesome meal that nourishes the body.
• Versatile: Easily adaptable with different proteins and vegetables to suit your preferences or dietary needs.
• Comforting: Its warm and hearty nature makes it perfect for chilly days or whenever you need a comforting meal.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Doenjang (Korean soybean paste): The star ingredient that gives the stew its distinctive flavor.
• Tofu: Typically medium-firm, cut into cubes.
• Vegetables: Common choices include zucchini, onion, Korean radish (mu), and mushrooms.
• Protein (optional): Beef, pork, or seafood like clams or shrimp can be added for additional depth.
• Garlic: Minced, to enhance the flavor.
• Gochugaru (Korean chili flakes): Adds a subtle heat; adjust to taste.
• Green chili pepper: Sliced, for additional spice.
• Scallions: Chopped, for garnish.
• Anchovy stock or water: Forms the base of the stew.

Directions

1. Prepare the Broth: In a pot, bring anchovy stock or water to a boil. If using dried anchovies and kelp, simmer them in water for about 10 minutes, then remove.
2. Dissolve the Doenjang: Add the soybean paste to the boiling broth, stirring until fully dissolved. For a smoother consistency, you can use a strainer.
3. Add Vegetables and Protein: Incorporate diced potatoes, onions, zucchini, and any chosen protein into the pot. Cook until the vegetables are tender and the meat or seafood is cooked through.
4. Season the Stew: Add minced garlic, gochugaru, and sliced green chili pepper. Adjust the seasoning to your taste preference.
5. Add Tofu and Mushrooms: Gently add cubed tofu and mushrooms to the stew. Simmer for an additional 5 minutes until heated through.
6. Garnish and Serve: Sprinkle chopped scallions on top before serving. Enjoy the stew hot, accompanied by steamed rice and side dishes like kimchi.

Servings and Timing

• Servings: Typically serves 2-4 people.
• Preparation Time: Approximately 10 minutes.
• Cooking Time: Around 25 minutes.
• Total Time: About 35 minutes.

Variations

• Spicier Version: Increase the amount of gochugaru or add a spoonful of gochujang (Korean chili paste) for a spicier kick.
• Vegetarian Option: Omit meat and seafood, and use vegetable broth instead of anchovy stock.
• Seasonal Vegetables: Incorporate vegetables like spinach, kale, or squash depending on the season for added freshness and variety.
• Different Proteins: Experiment with beef brisket, pork belly, or seafood such as clams and shrimp to find your preferred flavor profile.

Storage/Reheating

• Storage: Allow the stew to cool completely before transferring it to an airtight container. Refrigerate for up to 3 days.
• Reheating: Reheat the stew on the stovetop over medium heat until it reaches a rolling boil. If the stew has thickened, add a little water to adjust the consistency. Always ensure the stew is heated thoroughly before serving.

FAQs

What is doenjang?

Doenjang is a traditional Korean fermented soybean paste, similar to Japanese miso but with a more robust and pungent flavor. It is a staple ingredient in Korean cuisine, used in various soups, stews, and sauces.

Can I make doenjang jjigae without anchovy stock?

Yes, you can use water or vegetable broth as a substitute for anchovy stock, especially for a vegetarian version. However, anchovy stock adds a depth of flavor that is characteristic of traditional doenjang jjigae.

Is doenjang jjigae healthy?

Yes, doenjang jjigae is considered healthy as it is rich in protein, vitamins, and minerals from the tofu and vegetables. The fermented soybean paste also offers probiotics beneficial for digestion.

Can I freeze doenjang jjigae?

It’s not recommended to freeze doenjang jjigae, especially if it contains tofu, as freezing can alter the texture of the tofu and vegetables. It’s best enjoyed fresh or refrigerated for a few days.

How can I reduce the saltiness of the stew?

Doenjang is naturally salty. To reduce the saltiness, you can use less doenjang and add more water or stock. Additionally, adding more vegetables can help balance the flavor.

Can I add noodles to doenjang jjigae?

While not traditional, you can add noodles like udon or ramen for a heartier meal. Cook the noodles separately and add them to the stew just before serving to prevent them from becoming too soft.

What type of tofu is best for doenjang jjigae?

Medium-firm tofu is commonly used as it holds its shape well during cooking. Soft tofu can also be used for a different texture but handle it gently to prevent it from breaking apart.

How do I make the stew spicier?

To increase the spiciness, add more gochugaru (Korean chili flakes) or include sliced fresh chili peppers. Adjust the amount to your heat preference.

Can I prepare doenjang jjigae in advance?

Yes, you can prepare the stew in advance and refrigerate it. The flavors often deepen and meld together after sitting, making it even more delicious the next day.

What side dishes pair well with doenjang jjigae?

Traditional Korean side dishes (banchan) like kimchi, pickled radish, and seasoned vegetables complement the stew well. Steamed rice is also a classic accompaniment.

Conclusion

Doenjang jjigae is a quintessential Korean comfort food that offers a harmonious blend of savory flavors and nourishing ingredients. Its versatility allows for various adaptations to suit different tastes and dietary preferences. Whether enjoyed on a cold day or as a hearty meal any time of the year, this soybean paste stew is sure to satisfy and warm the soul.

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