Doenjang Jjigae (Korean Soybean Paste Stew)
User Reviews
4.7
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Prep Time
20 mins
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Cook Time
15 mins
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Servings
2
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Course
Main Course
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Cuisine
Korean
Doenjang Jjigae (Korean Soybean Paste Stew)
Description
Doenjang Jjigae (Korean Soybean Paste Stew) centers on soybean paste, which provides a rich, fermented base flavor. Thin strips of pork are sautéed with the doenjang and chili flakes to infuse the dish with a mild heat. The stew includes tofu, zucchini, radish (or optionally potato), onion, chili pepper, and scallion, contributing various textures from soft tofu to crisp vegetables. The broth is made using water or anchovy broth for added umami, and a touch of vinegar can be added near the end for brightness.
The flavors develop as the ingredients simmer together, resulting in a savory, slightly spicy broth with tender meat and vegetables. The chili pepper adds gentle heat without overwhelming the stew.
Serve this stew hot while it is bubbling, accompanied by a bowl of steamed rice to balance the robust flavors and provide a complete meal. The components make it suitable for a hearty lunch or dinner, especially in cooler weather.
Using water from rinsed rice or anchovy broth adds depth to the broth. The dish's components are cut into bite-sized pieces for easy eating and uniform cooking.
Ingredients
- 3 ounces pork shoulder, or loin (or beef, preferably fatty
- 9 ounces tofu dubu, 두부
- 1/2 zucchini medium, 4 to 5 ounces
- 2 ounces Korean radish and/or 1 small potato, sliced into 1/4-inch thick bite size pieces, mu, 무
- 1/4 onion medium
- 1 Chili pepper green or red
- 1 scallion
- 2 tablespoons doenjang 된장, Korean soybean paste
- 1 teaspoon gochugaru adjust to taste, 고추가루, Korean chili pepper flakes
- 2 teaspoons garlic minced
- 2 cups water see note, or anchovy broth
- 1 teaspoon vinegar optional
Instructions
- Cut the tofu and zucchini into about 1-inch cubes. Cut the radish into thin small squares. Thinly slice the onion and pepper. Roughly chop the scallion. Slice the meat into thin strips.
- Preheat a small pot with a little bit of oil. Sauté the meat, soybean paste, and chili pepper flakes, over medium heat for 3 to 4 minutes.
- Add the water (or anchovy broth) and stir well to dissolve the soybean paste. Add the radish (if using a potato, add it in the next step). Boil over medium high heat for 3 to 4 minutes.
- Add the onion, garlic, tofu, zucchini, and chili pepper. Boil for an additional 5 to 6 minutes. Throw in the scallion pieces and add the optional vinegar with a minute or two remaining.
- Serve with a bowl of rice while it is still bubbling from the heat.
Notes
- Use the water from rinsed rice or anchovy broth to create a richer broth base for the stew.
- Add vinegar near the end of cooking to enhance brightness without overpowering the flavor.
- Include either Korean radish or small potatoes for varied texture in the stew.
- Serve hot with steamed rice for a balanced meal.
User Reviews
Overall Rating
4.7
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