Korean Soybean Paste Stew
DoenJang Jjigae | Korean Soybean Paste Stew
There’s something about “fermented soybean paste stew” that doesn’t sound very appealing, but when a medley of vegetables and tofu are added to the fragrant broth, the flavors combine to create one of my favorite Korean comfort foods.
You usually see Doen jang jjigae accompanying korean barbecue or other dishes, but it can be a meal all on its own. Served with a warm bowl of rice, it’s a hearty meal that can be enjoyed anytime.
Ingredients:
- 6 cups of water
- 5 large dried anchovies
- 2-3 pieces of dried sea kelp (2-3”)
- 5 Tbsp Doenjang (soybean paste)
- 1 package tofu cut into 1" cubes
- 1 small onion (diced)
- 2 cloves of garlic (minced)
- 1 small Korean squash (ball squash or zucchini)
- 1 medium russet potato peeled and cut into 1/2" cubes
- 1/2 pack of enoki mushrooms
- 2 stalks of green onion or Asian leek
- 1/2 jalapeno sliced (optional)
* you can always add beef, pork or shrimp to your stew *
Directions:
- Pour water into a medium size pot and add the dried anchovies and sea kelp. Bring to a boil and simmer for 7-10 minutes. Remove and discard the anchovies and sea kelp.
- Add 5 (generous) tablespoons of Doenjang paste into the pot and use back of spoon to mix so it gets incorporated with the anchovy stock and let boil for 1 minute.
- Add the onion, zucchini, garlic, potato and tofu and cook for 5 minutes.
- Lastly, add the green onion and top with the enoki mushroom (if using jalapeño, you can add them on top of the mushrooms as garnish).
- Remove the pot from heat and serve hot.
