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Doenjang Jjigae, a rich and savoury soybean paste stew, is a cornerstone of South Korean home cooking. Known for its comforting warmth and bold, earthy flavours, this dish is a staple on Korean dining tables, often enjoyed as a hearty meal or a satisfying side dish.
With its simplicity and depth, Doenjang Jjigae reflects the essence of Korean cuisine: rooted in tradition, rich in flavour, and focused on balance and nourishment.
What Is Doenjang Jjigae?
Doenjang Jjigae is a traditional stew made with doenjang, a fermented soybean paste that is one of the foundational ingredients in Korean cooking.
The stew typically includes a combination of tofu, vegetables like zucchini and onions, and sometimes seafood or thin slices of pork for added richness. Cooked in an earthenware pot, the stew is simmered until the flavours meld, creating a dish that’s deeply satisfying and brimming with umami.
This dish is often served alongside rice and an array of banchan (small side dishes), making it a central part of a Korean meal. The heart of Doenjang Jjigae lies in its ability to balance simplicity with complexity, its straightforward ingredients come together to create a depth of flavour that is both comforting and invigorating.
Ingredients and Taste
The ingredients of Doenjang Jjigae vary slightly depending on the region and personal preference, but the core remains the same. Doenjang, the fermented soybean paste, provides the base, with its intense, earthy aroma and savoury depth setting the tone for the dish.
Tofu, soft and mild, adds a creamy texture that contrasts beautifully with the bold flavours of the stew. Vegetables like zucchini, onions, and Korean radish bring sweetness and freshness, while mushrooms or seafood can add additional layers of umami.
The broth is often made with anchovies and kelp, creating a light yet flavourful base that enhances the natural flavours of the ingredients. The resulting taste is a harmonious blend of salty, nutty, and slightly tangy notes, with a lingering richness that feels both hearty and restorative.
The heat level can be adjusted with the addition of gochugaru (Korean red pepper flakes), offering a gentle spice that warms the palate without overwhelming the dish’s balance.
A Taste of History
Doenjang Jjigae has a history as rich as its flavour, deeply rooted in South Korea’s culinary traditions. Doenjang itself is an ancient ingredient, with records of its use dating back over a thousand years.
It is made through a meticulous fermentation process that transforms soybeans into a paste bursting with umami, a practice that reflects the ingenuity and resourcefulness of Korean food culture.
The stew became a household staple as families sought a way to create nutritious, flavourful meals from simple, accessible ingredients. In Korean households, doenjang was often made in large batches and stored in earthenware jars, ensuring a steady supply of this essential seasoning.
Doenjang Jjigae, with its ability to adapt to whatever ingredients were on hand, became a symbol of resilience and adaptability.
Doenjang Jjigae (Soybean Paste Stew) Recipe
Serves: 4 people
Ingredients:
- 4 cups water or anchovy broth
- 3 tablespoons doenjang (Korean soybean paste)
- 1 tablespoon gochugaru (Korean chili flakes) (optional)
- 150g tofu, cubed
- 1 medium zucchini, sliced into half moons
- 1 medium potato, peeled and diced
- 1 small onion, sliced
- 1 cup napa cabbage, chopped
- 3-4 shiitake mushrooms, sliced
- 2 cloves garlic, minced
- 2 green chilies, sliced (optional)
- 1 spring onion, chopped
- 1 teaspoon sesame oil
- 1 teaspoon soy sauce (optional, for seasoning adjustment)
- Steamed rice for serving
Directions
To begin, prepare the broth. If using anchovy broth, combine 4 cups of water with dried anchovies and kelp in a pot. Simmer for 10 minutes, then strain to create a flavourful base. For a vegetarian option, use plain water or mushroom broth. Keep the broth warm for use in the stew.
Place a medium sized clay pot or saucepan over medium heat. Add the doenjang to the warm broth and stir until fully dissolved. Taste the broth and adjust the amount of doenjang to achieve a balanced depth of flavour, keeping it savoury yet not overly salty.
Add the diced potato and sliced onion to the pot. Allow them to simmer for 5 minutes. This step ensures that the potato softens and absorbs the flavours of the broth, enhancing the overall texture of the stew.
Next, add the zucchini, napa cabbage, and sliced mushrooms to the pot. Stir gently to ensure even cooking. These vegetables will release their natural sweetness and harmonize with the earthy tones of the doenjang.
Incorporate the cubed tofu and minced garlic. Be gentle when stirring to avoid breaking the tofu. If desired, add gochugaru and green chilies for a spicy kick, ensuring it’s evenly distributed in the stew.
Simmer the stew for another 10 minutes, allowing all the ingredients to meld together. Check the seasoning and adjust with soy sauce if necessary. Add a teaspoon of sesame oil for a nutty aroma that enhances the dish’s richness.
Garnish the stew with chopped spring onions before turning off the heat. Let the stew rest for a minute or two to allow the flavours to settle. The broth should be hearty, with tender vegetables and perfectly cooked tofu.
Serve the Doenjang Jjigae piping hot in individual bowls. Pair with steamed rice and additional side dishes like kimchi for a complete meal. For a traditional touch, present the stew in a clay pot to retain heat and create an authentic dining experience. Enjoy the layers of umami rich flavours with every bite.
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