Doenjang Jjigae (Korean Fermented Soybean Paste Stew)

About This Recipe

Doenjang jjigae (된장찌개) is arguably the most frequently eaten stew in Korea, appearing on the table at home almost every day alongside rice and banchan. Doenjang is Korean fermented soybean paste — a deeply umami, pungent condiment with centuries of tradition, quite different from Japanese miso despite the similarity in process. The stew is deeply savoury, earthy and warming, combining the fermented depth of doenjang with the sweetness of courgette, the softness of tofu and the umami of mushrooms. In Korea, a mother's doenjang jjigae is considered the ultimate comfort food — every family has a slightly different recipe, and loyalty to that recipe is fierce.

Ingredients

Serves 4

• 3 tbspdoenjang (Korean soybean paste)
• 1 tbspgochugaru (Korean chilli flakes)(optional)
• 15 gdried anchovies
• 5 gdried kelp
• 300 gfirm tofu(cubed)
• 1 mediumcourgette(sliced into half-moons)
• 100 gmushrooms(sliced (shiitake, oyster or button))
• 1 mediumonion(diced)
• 4garlic cloves(minced)
• 2spring onions(sliced)
• 1 tspsesame oil

Instructions

1. 1

   Make anchovy broth

   Simmer anchovies and kelp in 800ml water for 10 minutes. Strain and keep hot.

2. 2

   Dissolve doenjang

   Dissolve doenjang and gochugaru in the hot broth, stirring well.

3. 3

   Add vegetables

   Add onion, garlic, mushrooms and courgette. Bring to a boil and simmer 5 minutes.

4. 4

   Add tofu

   Add tofu cubes gently. Simmer 5 more minutes.

   Do not over-stir once tofu is added — it will crumble.

5. 5

   Finish

   Drizzle with sesame oil. Scatter spring onions. Serve immediately in the pot over a flame if possible, with steamed rice.

Variations

• •

  Add 200g of cubed pork belly at the start, frying it first, for a richer meat version.

• •

  Add kimchi (well-ripened) and a little kimchi juice for a complex Kimchi Doenjang Jjigae.

Storage

Best eaten fresh. Leftovers keep 2 days — the tofu becomes softer on standing.

Frequently Asked Questions