📝 About This Recipe
Doenjang-jjigae is the quintessential comfort food of Korea, a deeply savory and aromatic stew built on a foundation of fermented soybean paste. This recipe balances the earthy, umami-rich punch of 'doenjang' with a delicate anchovy-kelp broth, tender vegetables, and silky tofu. It is a timeless staple that transforms humble ingredients into a complex, soul-soothing masterpiece perfect for any chilly evening.
🥗 Ingredients
The Aromatic Broth Base
- 4 cups Water (Preferably rice-washed water for added body)
- 7-8 pieces Dried Anchovies (Large, with heads and guts removed to prevent bitterness)
- 1 piece Dried Kelp (Dashima) (About 2x2 inches)
The Seasoning Core
- 3-4 tablespoons Korean Soybean Paste (Doenjang) (Adjust to taste depending on the saltiness of the brand)
- 1 teaspoon Korean Red Chili Flakes (Gochugaru) (For a subtle heat and vibrant color)
- 3 cloves Garlic (Minced)
Vegetables and Protein
- 1/4 pound Brisket or Pork Belly (Thinly sliced into bite-sized pieces)
- 1 piece Medium Potato (Peeled and cut into 1/2-inch cubes)
- 1/2 piece Small Zucchini (Sliced into half-moons)
- 1/2 medium Onion (Coarsely chopped)
- 2-3 pieces Shiitake Mushrooms (Sliced)
- 1/2 block Medium-firm Tofu (Cut into 1/2-inch cubes)
The Finishing Touches
- 2 stalks Green Onion (Chopped diagonally)
- 1 piece Green Chili Pepper (Sliced (optional, for extra heat))
👨🍳 Instructions
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1
In a traditional earthenware pot (ttukbaegi) or a medium saucepan, combine the water, dried anchovies, and dried kelp. Bring to a boil over medium-high heat.
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2
Once boiling, reduce the heat to medium-low and simmer for 10-15 minutes to extract the deep umami flavors. Remove the anchovies and kelp with a slotted spoon and discard.
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3
If using meat, add the sliced brisket or pork belly to the broth and skim off any foam that rises to the surface to ensure a clean-tasting soup.
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4
Add the diced potatoes to the pot first, as they take the longest to cook. Simmer for about 3-4 minutes.
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5
Place the doenjang (soybean paste) into a fine-mesh strainer and submerge it partially into the broth. Use a spoon to press and dissolve the paste through the mesh. This ensures a silky broth without large gritty soybean fragments.
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6
Stir in the gochugaru (red chili flakes) and the minced garlic, mixing well to incorporate the flavors.
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7
Add the onions, zucchini, and shiitake mushrooms. Continue to simmer over medium heat for about 5-7 minutes until the vegetables are tender but not mushy.
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8
Gently slide the tofu cubes into the stew. Be careful not to break them while stirring.
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9
Taste the broth. If it is too salty, add a splash more water; if it needs more depth, simmer for a few more minutes to reduce.
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10
Add the chopped green onions and sliced chili peppers. Let them cook for just 1 minute to soften slightly while retaining their bright color.
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11
Remove from heat and serve immediately while the stew is still bubbling vigorously.
💡 Chef's Tips
For the most authentic flavor, use 'ssal-tteum-mul' (the water from rinsing rice) as your base; the starch adds a beautiful silkiness and helps the flavors bind. Don't overcook the zucchini—it should still have a slight bite and a vibrant green color when served. If you prefer a vegetarian version, omit the meat and anchovies, and use a dried shiitake and kelp broth instead. Every brand of doenjang has a different salt level; always start with 3 tablespoons and add the final tablespoon only after tasting. Using an earthenware pot (ttukbaegi) is highly recommended as it retains heat throughout the entire meal.
🍽️ Serving Suggestions
Serve with a bowl of warm, fluffy short-grain white or purple rice. Pair with classic Korean side dishes (banchan) like seasoned spinach, bean sprouts, or spicy cucumber salad. A side of freshly made Kimchi provides a sharp, fermented contrast to the earthy stew. Grilled mackerel or a simple rolled omelet (Gyeran-mari) makes this a complete, traditional Korean meal. Enjoy with a glass of chilled barley tea (bori-cha) to cleanse the palate.