Doenjang jjigae 된장찌개 is a staple Korean stew made with doenjang 된장, fermented soybean paste. It is one of the most representative dishes of everyday home-cooked Korean meals.
Depending on the other ingredients added, you can make endless variations of the stew. I added clams for that additional umami.
- one box of tofu
- 1 zucchini
- 1/2 stalk of radish or 1 turnip
- 1/2 medium size yellow onion
- Chili pepper green or red (optional)
- 2 packs of Korean soybean paste doenjang
- 1 tbs Korean chili pepper flakes (gochugaru) gochugaru
- 1 minced garlic
- 2 cups water or rice water
- 1 teaspoon vinegar
- Any other stuff you like to add, I added knotted tung hoon, clams and broccoli
- Parsley for garnish – not Korean, but a familiar touch
You may choose to add meat or seafood. And if you are adding meat, remember to sautéed the meat before adding the stock. As for clams and other seafood, add them right before Step 2.
Step 1 – add the soybean paste 된장 to the anchovy stock or water, bring to boil and add the tubers – radish, carrots.
Step 2 – there’s a sequence to add the rest of the ingredients – onion, garlic, tofu, zucchini, and chili pepper. Boil for an additional 5 to 6 minutes.
Step 3 – if you added clams, look for them to open up. Throw in the scallion and add the vinegar with a minute or two remaining.
You can also add potatoes if you like slightly thicker stews. Mushrooms will be a good addition as well. Or you may add water kept from washing rice, provided it was collected on the second or third wash, not the initial wash.
Use an earthen bowl to serve to keep it bubbling.
Date Cooked : Apr 2021
Pingback: Cooking Korean – live2makan