Doenjang Jjigae
된장찌개
A savory, earthy stew built on fermented soybean paste with tofu and vegetables. A staple of the Korean table.
Serves 4
Prep 15 min
Cook 25 min
Ingredients
- 3 cups water or unsalted anchovy broth
- 3 tablespoons doenjang
- 1 teaspoon gochugaru
- 1 medium potato, peeled and cubed
- 1/2 onion, sliced
- 1 small zucchini, sliced into half-moons
- 1/2 block (7 oz) firm tofu, cubed
- 2 cloves garlic, minced
- 1 green chili pepper, sliced
- 2 green onions, sliced
Steps
Step 1. Bring the water to a boil in a pot. Add the doenjang and stir until it dissolves.
Step 2. Add the potato and onion and simmer for 8 minutes.
Step 3. Add the zucchini, garlic, and gochugaru and simmer for 5 minutes, until the potato is tender.
Step 4. Add the tofu and chili pepper and simmer for 3 minutes. Taste; if it is too salty, add a splash of water.
Step 5. Stir in the green onions and serve hot with rice.
Where this recipe comes from
Yoribang Korean recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of traditional Korean dishes. Gochugaru is Korean red pepper flakes, gochujang is fermented red chili paste, doenjang is fermented soybean paste, and ganjang is Korean soy sauce. Most are sold at Korean and many Asian grocery stores. Spice levels are adjustable: use less gochugaru or gochujang for a milder dish.