Doenjang Jjigae (Korean Soybean Paste Stew)

Doenjang Jjigae (Korean Soybean Paste Stew) ingredients

• 5-6 pieces dried anchovy (large)
• 1 piece dried kelp (dashima)
• 3 cups water
• 3 tbsp doenjang (Korean soybean paste)
• 1/2 - 1 tsp gochugaru (Korean chili flakes)
• 2 cloves garlic
• 1/2 medium zucchini
• 1 small potato
• 1/2 small yellow onion
• 1/2 block firm or extra-firm tofu
• 1 cheongyang gochu (Korean green chili)
• 1 scallion
• 2 oz thinly sliced pork belly or beef

Watch how to make Doenjang Jjigae (Korean Soybean Paste Stew)

Follow the key cooking steps, then use the full instructions below for measurements and timing.

How to make Doenjang Jjigae (Korean Soybean Paste Stew)

1. In a medium pot or Korean earthenware pot (tteokbaegi), combine 3 cups water, 5-6 dried anchovies (heads and guts removed), and 1 piece of dried kelp. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer gently for 15-20 minutes to develop a flavorful dashi broth.
2. After simmering, carefully remove and discard the anchovies and kelp from the broth.
3. If using pork belly or beef, add the 2 oz thinly sliced meat to the broth and cook for 2-3 minutes until lightly browned. Then add the 1/2 small diced yellow onion and 2 minced garlic cloves. Sauté for 2-3 minutes until fragrant.
4. Dissolve 3 tablespoons doenjang into a small amount of the hot broth first, then add the mixture back to the pot, stirring well to combine. Stir in 1/2 to 1 teaspoon gochugaru (if using for extra spice) and mix until evenly dispersed.
5. Add the 1 small diced potato and 1/2 half-mooned zucchini to the stew. Bring the stew back to a gentle boil, then reduce heat to medium-low and simmer for 10-12 minutes, or until the potatoes are tender when pierced with a fork.
6. Gently add the 1/2 block diced firm tofu to the stew. If using, add the 1 thinly sliced cheongyang gochu for a fresh spicy kick.
7. Continue to simmer for another 3-5 minutes, allowing the tofu to heat through and absorb the stew's flavors. Taste the stew and adjust seasoning if necessary; a pinch of salt or a tiny bit more doenjang can be added carefully.
8. Ladle the hot doenjang jjigae into individual serving bowls. Garnish with 1 chopped scallion. Serve immediately with freshly cooked rice and various banchan (side dishes) for a complete and comforting Korean lunch.

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