This classic homemade doenjang jjigae recipe uses Korean soybean paste and anchovies to create a deeply flavorful stew accented with tofu and fresh vegetables. It’s easy to prepare, and ready in 25 minutes or less.
Combine rice starch water, anchovies, and sea kelp in a 1 qt stone pot or heavy bottom pot over medium-high heat. Bring to boil and simmer for 3-4 minutes. Discard the anchovies and sea kelp and reserve the stock
Using a mini scoop strainer or a slotted spoon, smear the pastes into the stock. Add onion and bring to a gentle boil over medium heat.
Add zucchini, tofu, mushroom (if using) and continue to boil for 2 minutes on medium-low heat.
Toward the end of cooking, add garlic, chili flakes, fresh chili and heat through.
Turn off the heat and add the green onion to the stew. Serve hot with rice and side dishes.
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Notes
To make rice starch water:
Rinse your rice briefly with water and discard the water.
Using your fingers, swirl around the rice for 15 seconds to get the starch out of rice grains.
Add about 3 cups of water and swirl again.
Collect the milky rice starch water to proceed with the recipe.
Continue to rinse the rice a couple more times. Then cook your rice to serve with the stew.