Best 2 Doenjang Jjigae Recipes

Doenjang jjigae is a classic Korean stew that is hearty, flavorful, and incredibly versatile. Made with a base of doenjang (Korean soybean paste) and a variety of vegetables, this dish can be easily customized to suit your own taste preferences. Whether you prefer a simple version with just a few ingredients or a more elaborate one with a variety of add-ins, doenjang jjigae is sure to satisfy your cravings for a delicious and comforting meal.

Here are our top 2 tried and tested recipes!

DOENJANG JJIGAE (된장찌개 / FERMENTED-SOYBEAN STEW)

Doenjang Jjigae (된장찌개 / Fermented-Soybean Stew) image

This fermented-soybean stew is the quintessential representation of Korean jang. The soft tofu, the dashi, and the sweetness of the vegetables work together to mellow the intensity of the doenjang so that your palate can discern the different facets of flavor.

Provided by Hooni Kim

Categories Stew Soup/Stew Winter Fall Beef Zucchini Chile Pepper Hot Pepper Garlic Tofu

Yield 4 servings

Number Of Ingredients 13

Ingredients

4 cups Dashi
¼ cup doenjang (Korean fermented soybean paste)
1 tablespoon gochujang (Korean red chili paste)
1 tablespoon gochugaru (Korean red chili flakes)
6 garlic cloves, minced
2 tablespoons soy sauce, or more to taste
2 medium onions, cut into 1-inch dice
2 medium green zucchini, cut into 1-inch chunks
1 red Korean chili pepper or other long hot chili, thinly sliced on the bias
1 green Korean chili pepper or other long hot chili, thinly sliced on the bias
½ pound brisket, sliced ⅛ inch thick (you can ask your butcher to slice it) and cut into 2- to 3-inch strips
1 pound soft or silken tofu, homemade (page 67) or store-bought, cut into 1-inch cubes
½ bunch scallions, cut into 1-inch batons

Steps:

Put the dashi in a stockpot or other large pot set over medium-high heat and bring to a simmer. Whisk in the doenjang and cook for 10 minutes to bring out its natural sweetness. Add the gochujang and simmer for 5 minutes. Add the gochugaru, garlic, and soy sauce and simmer for another 10 minutes.
Add the onions and simmer for 5 minutes. Add the zucchini and simmer for 5 minutes. (Adding the vegetables at different times will ensure that they will all be fully cooked at the end.) Add the chili peppers, beef, and tofu and simmer for 5 minutes. Taste and adjust the seasoning with more soy sauce if necessary.
Remove the pot from the heat, add the scallions, put on the lid, and let the stew rest for at least 30 minutes, and up to 2 hours, before serving. Serve with steamed rice and your favorite banchan, as any and all pair well with this stew.

DOENJANG-JJIGAE/SOYBEAN PASTE STEW

DOENJANG-JJIGAE/SOYBEAN PASTE STEW image

Categories Bean

Yield 4 people

Number Of Ingredients 8

Ingredients

90 g beef (top round·sirloin)
15 g (3 sheets) brown oak mushrooms
seasoning sauce : 9 g (½ tbsp) clear soy sauce, 4.5 g (1 tsp) minced green onion
2.8 g (½ tsp) minced garlic, 0.5 g (⅓ tsp) sesame salt
0.3 g (⅛ tsp) ground black pepper, 4 g (1 tsp) sesame oil
700 g (3½ cup) rice washed water, 75 g (5 tbsp) soybean paste, 250 g (½ cake) tofu
2.2 g (1 tsp) coarse red pepper powder
20 g (½ roots) green onion, 15 g (1 ea) green pepper, 20 g (1 ea) red pepper

Steps:

1. Clean blood of beef with cotton cloths, cut into 2.5 cm-square and 0.5 cm-thick. 2. Soak brown oak mushrooms in water for 1 hour (50 g), remove stems, wipe water and shred into 4 cm-long and 0.5 cm-wide. 3. Cut the tofu into 2 cm-wide, 3 cm-long and 1 cm-thick. 4. Mix beef and mushrooms with seasoning sauce respectively. 5. Cut green onion and green/red pepper into 2 cm-long and 0.2 cm-wide diagonally. RECIPE 1. Preheat the pot, put the beef and mushrooms, stir-fry for 2 min. on medium heat, then add rice washed water. 2. Dissolve soybean paste, and boil it for 4 min. on high heat. When it boils, lower the heat to medium, boil it for another 10 min. 3. When the paste soaked out fairly, add tofu and coarse red pepper powder, boil it for 2 min. Add green/red pepper and boil for another 1 min.

Tips:

Choose high-quality ingredients: Use fresh vegetables, quality doenjang (fermented soybean paste), and tender pork belly for the best flavor.
Soak the dried shiitake mushrooms: Soaking them in hot water for at least 30 minutes will rehydrate them and enhance their flavor.
Sauté the aromatics: Sautéing the garlic, ginger, and onion in a little oil will release their flavors and create a fragrant base for the soup.
Simmer the soup patiently: Allow the soup to simmer for at least 30 minutes, or longer for a more flavorful broth.
Adjust the seasoning: Taste the soup and adjust the seasoning with additional doenjang, soy sauce, or gochugaru (Korean chili powder) as needed.
Serve with accompaniments: Doenjang jjigae is traditionally served with rice, kimchi, and other banchan (side dishes) such as gyeranmari (Korean rolled omelet) or kongnamul muchim (bean sprout salad).

Conclusion:

Doenjang jjigae is a delicious and hearty Korean soup that is easy to make and enjoyed by people of all ages. With its rich, savory broth, tender pork belly, and variety of vegetables, it is a perfect comfort food for any occasion. Whether you are a seasoned cook or a beginner, give this recipe a try and experience the wonderful flavors of Korean cuisine.