This classic doenjang jjigae recipe uses fermented Korean soybean paste to create a deeply flavorful stew accented with tofu and fresh vegetables.
Korean Soybean Paste Stew
Make stock. A good doenjang jjigae MUST start with a good stock – typically anchovy stock. I used rice water instead of plain water as a base.
Combine pastes. When the anchovy stock is ready, add Korean soybean paste and chili paste into the stock
Add onion. Add onion and bring to a gentle boil over medium heat.
Add vegetables. When it boils, add zucchini and mushroom; continue to boil on medium-low heat.
Add chili. add garlic, Korean chili flakes, and fresh chili slices.
Be careful not to burn your tongue!
Serve hot with rice and any Korean side dishes you like along with your favorite kimchi.