DOENJANG JJIGAE

Introduction

Doenjang jjigae is a traditional Korean stew made with doenjang (fermented soybean paste) as its base. Known for its rich, savory flavor, it is one of the most essential dishes in Korean cuisine. Often enjoyed with rice, it’s considered a staple side dish that perfectly complements everyday meals.

The deep umami of doenjang blends beautifully with vegetables like potatoes, zucchini, and tofu, creating a stew that is both hearty and nourishing. Beloved for its simplicity, it’s a dish anyone can prepare and enjoy at home. Whether served on busy weekdays or alongside a special meal, doenjang jjigae is comfort food that never fails to satisfy.

Ingredients

• 2 tbsp doenjang (fermented soybean paste) – The key ingredient that defines the stew’s depth of flavor.

• 1 potato – Adds heartiness and texture.

• ½ zucchini – Contributes a soft texture.

• 100g tofu – Softens the stew and enhances nutrition. Cut into cubes.

• ½ onion – Adds natural sweetness.

• 1 green onion – Enhances flavor and aroma.

• 1 tbsp minced garlic – Deepens the stew’s flavor.

• 1 tsp gochugaru (Korean chili flakes) – Adds a subtle heat.

• 3 cups water – The base for the broth.

• Salt & pepper – To taste.

Instructions

1. Prepare the ingredients:
   Cut the potato, zucchini, and onion into bite-sized pieces. Cube the tofu into small squares.

2. Dissolve the doenjang:
   In a pot, add water and stir in the doenjang until fully dissolved. This creates the flavorful base of the stew.

3. Simmer the vegetables:
   Once the water comes to a boil, add the potato, zucchini, and onion. Simmer over medium heat until the potato is nearly cooked through.

4. Add remaining ingredients:
   Add the tofu, minced garlic, and gochugaru. Continue to simmer for another 5–10 minutes, adjusting with salt and pepper as needed.

5. Finish:
   Just before turning off the heat, add chopped green onion. Serve hot with steamed rice—the savory richness of doenjang jjigae pairs perfectly with a simple bowl of rice.

✨ Tip: For an even richer flavor, add a few clams or anchovy broth as the base instead of plain water.