📝 About This Recipe
A cornerstone of Korean home cooking, Doenjang-jjigae is a deeply savory, earthy stew centered around fermented soybean paste. This 'soul food' staple delivers a complex umami punch balanced by the sweetness of fresh vegetables and the silky texture of tofu. It is a comforting, aromatic masterpiece that has nourished generations, offering a glimpse into the heart of Korean culinary tradition.
🥗 Ingredients
The Anchovy Kelp Broth
- 4 cups Water (or use rice water/ssal-tteumul for extra body)
- 7-8 pieces Dried Large Anchovies (guts removed to prevent bitterness)
- 1 piece Dried Kelp (Dashima) (approx. 2x2 inches)
The Flavor Base
- 3-4 tablespoons Korean Soybean Paste (Doenjang) (adjust to taste and saltiness of brand)
- 1-2 teaspoons Korean Red Chili Flakes (Gochugaru) (for a subtle heat and color)
- 1 tablespoon Garlic (minced)
Vegetables and Proteins
- 1 piece Medium Potato (peeled and cut into 1/2-inch cubes)
- 1/2 piece Small Zucchini (sliced into quarters)
- 1/2 piece Medium Onion (chopped into bite-sized chunks)
- 2-3 pieces Shiitake Mushrooms (sliced)
- 1/2 block Medium-firm Tofu (cut into 1/2-inch cubes)
- 100 grams Brisket or Pork Belly (thinly sliced; optional for extra richness)
The Finish
- 2 stalks Green Onions (chopped diagonally)
- 1 piece Red or Green Chili Pepper (sliced)
👨🍳 Instructions
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1
Prepare the broth base by adding 4 cups of water (or rice water) to a medium pot or a traditional Korean earthenware pot (ttukbaegi).
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2
Add the dried anchovies and kelp to the water. Bring to a boil over medium-high heat, then reduce to medium and simmer for 10-15 minutes.
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3
While the broth simmers, prep all your vegetables and tofu so they are ready to be added in stages.
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4
Remove the anchovies and kelp from the broth using a slotted spoon and discard them.
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5
If using meat, add the sliced brisket or pork belly to the broth now and simmer for 2-3 minutes to release its fats.
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6
Add the potatoes and onions to the pot first, as they take the longest to cook. Boil for about 3-5 minutes.
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7
Place the Doenjang (soybean paste) into a fine-mesh strainer and submerge it partially in the broth. Use a spoon to rub the paste through the mesh; this ensures a perfectly smooth, grit-free stew.
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8
Stir in the Gochugaru (chili flakes) and minced garlic, distributing the flavors evenly.
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9
Add the zucchini and shiitake mushrooms. Continue to simmer for another 5 minutes until the vegetables are tender but not mushy.
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10
Gently slide in the tofu cubes. Be careful not to break them while stirring.
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11
Let the stew boil for a final 2-3 minutes to allow the tofu to absorb the savory broth.
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12
Taste the broth. If it's too salty, add a splash of water; if too bland, add a teaspoon more Doenjang.
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13
Top with the chopped green onions and sliced chili peppers. Turn off the heat and serve immediately while bubbling.
💡 Chef's Tips
For an authentic 'cloudy' body, use the water from washing rice (the second or third rinse) as your broth base. Don't overcook the zucchini; it should retain a bit of its bright green color and texture. If you prefer a deeper flavor, use a mix of 'traditional' (home-style) and 'commercial' Doenjang. Always remove the black 'guts' from the dried anchovies to ensure your broth stays clean and sweet rather than bitter. For a vegan version, omit the meat and anchovies, and use a dried shiitake and kelp broth instead.
🍽️ Serving Suggestions
Serve piping hot with a bowl of fluffy, short-grain white or purple rice. Pair with classic Korean side dishes (Banchan) like seasoned spinach or spicy cucumber salad. A side of crispy roasted seaweed (Gim) is the perfect salty accompaniment. For a full meal, serve alongside a grilled protein like Bulgogi or Galbi. Enjoy with a glass of chilled Barley Tea (Bori-cha) to cleanse the palate between bites.