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Doenjang Jjigae (Korean Soybean Paste Stew)
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
A beloved family classic, frequently enjoyed in our home.
Ingredients:
For the anchovy broth
7 large dried anchovies
4cups water
For the jjigae
1/3 cupdoenjang, like Sempio 100 Day Soybean Paste or Sempio Tojang
2clovesgarlic, minced
1 medium russet potato, cut into 1/4-inch half moons
1 small yellow onion, cut into large chunks
1/2 medium gray squash or green zucchini, cut into 1/2-inch half-moons
5ounces medium firm tofu, cut into 1x1-inch squares that are 1/2-inch thick
1/2 tablespoonfish sauce (optional)
2green onions, chopped
1red or green cheongyang or jalapeño pepper, thinly sliced
Instructions:
Prepare anchovy broth: Destem and clean the anchovies, discarding the heads and guts. Combine anchovies and 4 cups of water in a pot over medium-high heat. Bring to near boiling, then lower heat to simmer for 10 minutes until fragrant and the broth is slightly cloudy and yellow. Remove and discard anchovies. Reserve 1/2 cup of broth.
Prepare the doenjang: Combine the doenjang with the 1/2 cup of broth, whisk until mostly dissolved, leaving a few small chunks for texture. Set aside.
Prepare the jjigae: Reheat the anchovy broth on medium-high heat until it boils. Incorporate the doenjang blend, garlic, and potatoes, then lower the heat to medium and cook for 2 to 3 minutes. Introduce the onion, squash, and tofu. Simmer for 10 to 12 minutes until the potatoes and squash are soft. Adjust seasoning, adding fish sauce if needed. Finish by garnishing with green onions and sliced chilis. Serve promptly. Enjoy your meal and let us know your thoughts by rating and commenting below!