Doenjang jjigae, or Korean soybean paste stew, is a culinary cornerstone of Korean cuisine, a deeply savory and subtly complex dish that perfectly embodies the essence of Korean home cooking. Its humble ingredients—fermented soybean paste (doenjang), gochujang (Korean chili paste), vegetables, and often tofu or meat—combine to create a richly flavorful broth that’s both comforting and deeply satisfying. The depth of flavor develops slowly, a testament to the power of fermentation and the careful blending of ingredients. This isn't just a stew; it's a taste of Korean tradition, a warm hug in a bowl, and the perfect complement to any meal, especially grilled meats.
This recipe guides you through creating your own restaurant-quality Doenjang Jjigae at home, unlocking the secrets to achieving that authentic, umami-rich flavor. From selecting the right ingredients to mastering the simmering process, we’ll walk you through each step, ensuring you achieve a depth of flavor that will impress even the most discerning palate. Ready to embark on this culinary adventure? Let's dive into the step-by-step instructions!
Tools Needed
- Pot
- Knife
- Cutting board
Ingredients
- Rice water: 2 cups
- Dasima (kelp): 2g
- Radish: 100g
- Onion: 60g
- Zucchini: 60g
- Potato: 60g
- Jalapeno: 20g
- Scallion: 20g
- Doenjang (Korean soybean paste): 2 tablespoons
- Tofu: 50g
- Beef: 50g
- Garlic: 1/2 tablespoon
- Gochujang (Korean chili paste): 1/2 tablespoon
- Gochugaru (Korean chili flakes): 1/3 tablespoon
Step-by-Step Instructions
Step 1. Prepare the Broth and Vegetables
- Rinse rice twice and set aside 2 cups of rice water. (This will be used for the broth.)
- Chop the onion, zucchini, potato, jalapeno, and scallion into bite-sized pieces. (Consistency is key for a good soup.)
- Add the potatoes to the boiling broth and cook for 5 minutes. (Potatoes take longer to cook.)
Step 2. Build the Flavor Base
- In a pot, bring the rice water to a boil with 100g of radish and 2g of dasima. Once boiling, remove the radish and dashima. (This step adds depth of flavor.)
- Add 2 tablespoons of doenjang (Korean soybean paste) and stir well.
- Add garlic (1/2 tablespoon), gochujang (1/2 tablespoon), and gochugaru (1/3 tablespoon). Stir well. (This adds color and spice.)
Step 3. Add Protein and Remaining Vegetables
- Add the rest of the vegetables (onion, zucchini, scallion, jalapeno) to the pot.
- Add the tofu and beef (cut into bite-sized pieces).
Step 4. Simmer to Perfection
- Simmer until the beef and vegetables are cooked through and flavors have melded.
Read more: Instant Pot Chinese Beef Brisket Stew (蘿蔔燜牛腩) - Easy Recipe
Tips
- Adjust the amount of gochujang and gochugaru to control the spiciness.
- The size of your vegetable cuts should be consistent so they cook evenly and are easy to eat with a spoon.
- For a vegetarian version, omit the beef.
Nutrition
- N/A
FAQs
1. Can I use pre-made doenjang paste?
Yes! Using pre-made doenjang is perfectly fine and will save time. However, the quality can vary, so taste and adjust seasoning as needed.
2. What kind of meat works best in Doenjang Jjigae?
Pork belly is traditional and adds great richness, but you can also use beef, tofu, or even seafood for a different flavor profile. Choose your favorite!
With its rich, savory depth and satisfying warmth, your homemade Doenjang Jjigae is now ready to elevate your next Korean BBQ feast. Enjoy the satisfying reward of a perfectly balanced, restaurant-quality stew made with love in your own kitchen. So gather your friends and family, and savor the delicious results!