Everyday doenjang-jjigae (soybean paste stew)
Mukkidex Kitchen (@mukkidex_kitchen) Official ·
Serves 230 minEasy
This is the stew Korean families eat several times a week: deep, savoury doenjang (fermented soybean paste) with potato, courgette and tofu. It is gentle rather than fiery, with just a little gochugaru (chilli flakes) for warmth. Press the doenjang through a sieve into the stock so it dissolves without lumps. Brands vary a lot in saltiness, so start with the amount below and add more at the end. For a vegetarian version, use kelp stock or the water from rinsing rice.
Ingredients
- Anchovy and kelp stock, or rice-rinsing water500 ml
- Doenjang2.5 tbsp
- Potato, cut into 1 cm pieces1 small
- Onion, diced1/2
- Courgette, cut into 1 cm pieces1/3
- Shiitake mushrooms, sliced (optional)2
- Firm tofu, cubed150 g
- Garlic, minced1 tsp
- Gochugaru (chilli flakes)1 tsp
- Green chilli, sliced1
- Green onion, sliced1
Steps
- Put the stock in a small pot or earthenware bowl and press the doenjang through a sieve into it. Bring to the boil over medium-high heat.
- Add the potato and simmer over medium heat for 5 minutes.
- Add the onion, courgette, mushrooms, garlic and gochugaru and simmer for another 5 minutes, until the potato is tender.
- Add the tofu, green chilli and green onion and simmer for 2–3 minutes.
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The official Mukkidex test kitchen. Classic Korean recipes, tested at home and written so you can cook them anywhere.
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