Doenjang-jjigae (Fermented Soybean Paste Stew)

Name: Doenjang-jjigae (Fermented Soybean Paste Stew)
Yield: 4
Cuisine: South Korea
Ingredients: Doenjang (Korean fermented soybean paste) — 3 tbsp (45 g); Gochugaru, optional — 1 tsp (5 g); Anchovy and kelp stock — 600 ml (2 1/2 cups); Firm tofu, cubed — 200 g (7 oz); Medium potato, cubed — 1; Small courgette (zucchini), sliced — 1; Onion, sliced — 1/2; Fresh green or red chilli, sliced — 1; Garlic cloves, minced — 2; Spring onion, sliced — 1

The Quirky Foodster Team

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Servings

Ingredients

Doenjang (Korean fermented soybean paste) — 3 tbsp (45 g)
Gochugaru, optional — 1 tsp (5 g)
Anchovy and kelp stock — 600 ml (2 1/2 cups)
Firm tofu, cubed — 200 g (7 oz)
Medium potato, cubed — 1
Small courgette (zucchini), sliced — 1
Onion, sliced — 1/2
Fresh green or red chilli, sliced — 1
Garlic cloves, minced — 2
Spring onion, sliced — 1

Method

Bring the anchovy and kelp stock to a boil in a pot.
Whisk the doenjang (and gochugaru, if using) into the hot stock until fully dissolved with no lumps.
Add the potato and onion first, and simmer for 6–7 minutes until the potato begins to soften.
Add the tofu, courgette and garlic, and simmer for a further 6–8 minutes until all the vegetables are tender.
Add the chilli in the last 2 minutes of cooking.
Stir in the spring onion, taste and adjust with a little more doenjang if a stronger flavour is wanted, then serve bubbling hot straight from the pot with steamed rice.

Introduction: Doenjang-jjigae is built on doenjang, Korea's fermented soybean paste and one of the country's oldest and most essential seasonings.

Cultural Background: Doenjang-jjigae is built on doenjang, Korea's fermented soybean paste and one of the country's oldest and most essential seasonings. Considered the ultimate home-cooked comfort dish, it appears at nearly every Korean family table, with each household holding its own preferred mix of vegetables and tofu.

Tips: Whisk the doenjang into a little hot stock first in a small bowl to dissolve it smoothly before adding to the pot, avoiding lumps. An earthenware ttukbaegi pot keeps the stew boiling at the table far longer than a regular saucepan, which is part of the dish's appeal.

Variations: Add clams or small shrimp for a seafood-enriched version. Stir in a spoonful of gochujang alongside the doenjang for a spicier, deeper-red stew. Use a kelp and dried shiitake stock in place of anchovy stock; already meat-free as written.

Storage: Refrigerate in an airtight container for up to 3 days; flavour often improves the next day.

Reheating: Reheat gently on the stovetop until bubbling; add a splash of stock if it has thickened too much.

FAQs:

Q: Is doenjang the same as Japanese miso?

A: They are related fermented soybean pastes, but doenjang is fermented longer and has a coarser texture and stronger, funkier flavour than most miso.

Q: Can I make this less salty?

A: Use less doenjang and season to taste at the end, or use a lower-sodium doenjang variety; taste before adding extra salt since doenjang is already salty.

Q: What vegetables work well as substitutes?

A: Mushrooms, Korean radish and cabbage are all traditional, flexible additions depending on what's in season or in the fridge.