Korean doenjang jjigae (soybean paste stew) is perhaps the most beloved stew in Korea. We eat doenjang jjigae at least once or twice a week. There are several different versions to enjoy this comforting stew. The original version is made with the anchovy stock, which helps to create the deep flavor in the stew.
If you like the stew very much and wouldn’t mind to make very often every week, it would be a good idea to make the doenjang jjigae stock in advance. The stock will last in the fridge for a few weeks and it will be very handy for you. You don’t need to make the anchovy broth each time to make the stew. All you need to add is some chopped vegetables and tofu into the stock and you will enjoy freshly made doenjang jjigae in no time each time.
In order to make flavorful doenjang jjigae stock, you will need three components.
- Doenjang paste (of course)
- Rice starch water
- Dried seafood and other stock vegetables