Doenjang Jjigae (Soybean Paste Stew)

great first Korean dish · rice thief — so good you'll clean your bowl

Doenjang Jjigae (Soybean Paste Stew)

25 minEasyServes 2Kids OK

Ingredients

doenjang — Korean fermented soybean paste (된장)2 TbspH-Mart
rice-rinsing water (or plain water)3 cups (700 ml)Either
anchovy stock pack (멸치다시팩)1 packH-Mart
firm tofu1/2 block (7 oz)Either
zucchini1/3 zucchiniAny store
potato1 smallAny store
onion1/4 onionAny store
green onion1/2 stalkAny store
minced garlic1 tspAny store

Steps

1

Add the stock pack to 3 cups of rice-rinsing water and simmer over medium heat for 10 minutes.

~10 min

Why: The starch in rice-rinsing water rounds out doenjang's edge, making the broth soft and nutty — half the flavor of this stew.

2

Remove the stock pack, add the potato and onion, and boil for 3 minutes.

~3 min

3

Dissolve 2 Tbsp doenjang into the broth by mashing it through a small strainer or against a ladle.

~1 min

Watch out: Dropped in as a lump, it won't dissolve and just sinks — work it into broth inside the ladle first.

4

Add the zucchini, tofu, and minced garlic and boil over medium heat for 5 more minutes.

~5 min

Why: Unlike miso soup, doenjang gets deeper the harder it boils — a lively, bubbling simmer is exactly right.

5

Add the green onion, cook 1 minute, and turn off the heat. If it's bland, stir in another 1/2 Tbsp doenjang.

~1 min

Tips

  • —

    Cook it in a Korean stone pot (or any heavy pot) — it holds the heat and keeps bubbling at the table, and that changes the flavor.

  • —

    Carry leftover tofu and zucchini straight into sundubu jjigae (soft tofu stew) or egg drop soup.

  • —

    Meat version: skip step 1's stock, sear a few slices of thin-cut brisket in the pot, then add water — that's beef doenjang jjigae.

Storage

Keeps 3 days in the fridge — it gets better with each reheat. Next day, mix it into rice; even better.