Doenjang Jjigae (Fermented Soybean Stew)
Korea's most home-cooked stew: aged fermented soybean paste with zucchini, mushrooms, and silken tofu in a deep anchovy broth. Umami in a bowl.
🛒 Ingredients
- 3 tbsp doenjang (fermented soybean paste)
- 1 tbsp gochujang
- 1 block firm tofu, cubed
- 1 zucchini, half-moon slices
- 150g mushrooms (shiitake or enoki)
- 1/2 onion, diced
- 3 cloves garlic, minced
- 10 dried anchovies
- 1 piece dried kelp
- 3 spring onions, sliced
- 1 tsp sesame oil
👨🍳 Method
- 1
Make anchovy-kelp broth: simmer in 4 cups water for 10 minutes. Remove solids.
- 2
Dissolve doenjang and gochujang in the hot broth.
- 3
Add onion and garlic; bring to a boil.
- 4
Add zucchini and mushrooms; simmer 5 minutes.
- 5
Add tofu and simmer 5 more minutes.
- 6
Finish with sesame oil and spring onions.
- 7
Serve with steamed rice.
💡 Chef's Tips
- →Do not boil vigorously after adding doenjang — it turns bitter.
- →Taste before adding salt; doenjang is already salty.
- →A spoonful of fermented shrimp (saeujeot) deepens the flavor dramatically.
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