Doenjang Jjigae (Korean Soybean Paste Stew)

Hot boiling doenjang jjigae in a stone pot is a served with rice and kimchi

Doenjang Jjigae (Korean Soybean Paste Stew)

Doenjang jjigae (Korean soybean paste stew) is a hearty dish made with fermented soybean paste, tofu, and vegetables in a rich broth. Bold, comforting, and easy to make.

Course Soup, Stew

Cuisine Korean

Diet Low Fat, Low Lactose

Keyword anchovy broth stew, doenjang, doenjang jjigae, fermented soybean paste, fermented soybean paste recipe, Korean comfort food, korean soybean paste stew, korean stew recipe, ttukbaegi stew

Prep Time 10

Cook Time 15

Total Time 25

Servings people

Calories 84

Author Hyegyoung K. Ford

Equipment

1 qt (1 liter) stone pot or regular soup pot
mini scoop strainer

Ingredients

For Anchovy Stock

2 cups (480 ml) rice water see note below
5 large dried anchovy deveined
1 piece dried sea kelp (dashima)

For Stew

2 heaping tbsp (30 g) Korean soybean paste (doenjang)
1 tsp (5 g) Korean chili paste (gochujang)
1/2 (about 50 g) small onion chopped
1 (about 120 g) small zucchini diced
4 oz (115 g) soft tofu diced
2 oz (56 g) mushroom optional
1 clove garlic finely minced
1 tsp (3 g) Korean chili flakes (gochugaru) optional
1 fresh chili sliced
1 green onion finely chopped

Instructions

To make the anchovy stock, combine rice starch water, dried anchovy, and sea kelp in a stone pot or soup pot and bring to boil. Reduce the heat to low and simmer for 3-4 minutes. Discard the anchovies and sea kelp.
To prepare the stew, use a mini scoop strainer or slotted spoon to dissolve the pastes into the stock. Add the onion and bring to a gentle boil over medium heat.
When the broth starts to boil, add zucchini, tofu, and mushrooms, then reduce to medium-low heat and let it simmer for 2-3 minutes.
Near the end of cooking, stir in garlic, Korean chili flakes, and fresh chili slices for extra depth. Once done, turn off the heat and top with chopped green onion for a fresh, aromatic finish.

Video

Notes

To make rice water (rice starch water):

Rinse your rice with water briefly. Pour out the water and discard.
Swirl the rice around rapidly with your fingers for 15 seconds to remove starch from the rice grains.
Pour about 3 cups of water to the rice and rinse.
Collect the milky rice starch water and reserve 2 cups to use for this recipe.
Continue to rinse your rice 2-3 more times. Cook your rice by your usual rice cooking method.

Nutrition