Name: Doenjang Jjigae (Korean Soybean Paste Stew)
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: For the anchovy broth -; 7 large dried anchovies -; 4 cups water -; For the jjigae -; 1/3 cup doenjang, like Sempio 100 Day Soybean Paste or Sempio Tojang -; 2 cloves garlic, minced -; 1 medium russet potato, cut into 1/4-inch half moons -; 1 small yellow onion, cut into large chunks -; 1/2 medium gray squash or green zucchini, cut into 1/2-inch half-moons -; 5 ounces medium firm tofu, cut into 1x1-inch squares that are 1/2-inch thick -; 1/2 tablespoon fish sauce (optional) -; 2 green onions, chopped -; 1 red or green cheongyang or jalapeño pepper, thinly sliced -

Doenjang Jjigae (Korean Soybean Paste Stew)

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Doenjang Jjigae (Korean Soybean Paste Stew)

1. For the anchovy broth -

2. 7 large dried anchovies -

3. 4 cups water -

4. For the jjigae -

5. 1/3 cup doenjang, like Sempio 100 Day Soybean Paste or Sempio Tojang -

6. 2 cloves garlic, minced -

7. 1 medium russet potato, cut into 1/4-inch half moons -

8. 1 small yellow onion, cut into large chunks -

9. 1/2 medium gray squash or green zucchini, cut into 1/2-inch half-moons -

10. 5 ounces medium firm tofu, cut into 1x1-inch squares that are 1/2-inch thick -

11. 1/2 tablespoon fish sauce (optional) -

12. 2 green onions, chopped -

13. 1 red or green cheongyang or jalapeño pepper, thinly sliced -

How to cook deliciously - Doenjang Jjigae (Korean Soybean Paste Stew)

1. Stage

Make the anchovy broth: Use your fingers to remove the heads and guts of the anchovies, and discard them. Add the anchovies and 4 cups of water into a medium pot over medium-high heat. Bring to just below a boil then reduce heat to low. Simmer for 10 minutes until the broth smells flavorful and becomes a bit cloudy and yellow in color. Scoop out and discard the anchovies. Then, scoop out 1/2 cup broth and set it aside.

2. Stage

Prep the doenjang: Add the doenjang to the reserved 1/2 cup of broth, and whisk to dissolve. It is okay if small chunks remain, but most of the paste should be incorporated into the broth. Set it aside.

3. Stage

Cook the jjigae: Bring the anchovy broth back to a boil over medium-high heat. Add the doenjang mixture, garlic, and potatoes, and reduce heat to medium. Cook for 2 to 3 minutes. Add the onion, squash, and tofu. Cook for 10 to 12 minutes until the potatoes and squash are tender. Taste for seasoning, and stir in fish sauce if the broth lacks saltiness or depth. Remove from heat, and top with green onions and sliced chilis. Serve immediately. Love the recipe? Leave us stars and a comment below!