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Doenjang Jjigae

Doenjang Jjigae, is a hearty Korean stew loaded with vegetables, mushrooms and garlic and redolent of garlic. Seasoned with a fermented bean paste, it has an earthy funk that gives the soup a marvelous earthy flavor.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 2 servings
Course: Soup
Cuisine: Korean

Ingredients

  • 6 grams Myeolchi (10 large baby sardines)
  • 2 ½ cups water
  • 9 grams garlic (1 extra large clove)
  • 160 grams potato (1 medium , ½-inch cubes)
  • 140 grams ae-hobak (½ korean zucchini, ½-inch cubes)
  • 120 grams onion (½ large , chopped)
  • 40 grams cheong-gochu (2 korean green chili peppers, chopped)
  • 35 fresh shiitake mushrooms (2 mushrooms)
  • ¼ cup doenjang
  • 300 grams tofu (cut into 1-inch cubes)

Instructions

    Cup of Yum
  1. Add the myeolchi to a heavy bottomed pot such as traditional Korean ttukbaegi and add 2.5 cups of cloudy rinse water from washing rice. You can also just use plain water. Bring this to a medium boil and cook for 5 minutes to extract the stock from the fish. At this point you can either remove the fish, or just leave it in there for some added protein.
  2. Add the garlic, potato, ae-hobak, onion, cheong-gochu, shiitake mushrooms, and doenjang and keep at a medium boil until the potatoes are tender.
  3. Add the tofu and continue to cook until the tofu has been warmed through. Adjust the doenjang to taste and serve directly out of the pot with a bowl of rice.