Doenjang Jjigae Fermented Soybean Stew Best Recipes

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DOENJANG JJIGAE (된장찌개 / FERMENTED-SOYBEAN STEW)

2020-09-08



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.

Top Asked Questions

  1. Can you use doenjang paste for stew?
    Although doenjang jjigae made with homemade doenjang paste would be the best, you can still make a good stew with a store-bought Korean soy bean paste. If you enjoy Korean soups and stews, don’t miss out this ever-popular Korean soybean paste stew.
  2. How to make Korean doenjang soup?
    In a clay or thick bottom pot, add 1 cup of Korean stock and Doenjang; whisk until you don’t see any big lumps. You will see pieces of beans, don’t worry about them. Add rest of Korean stock and cover, bring it boil over high heat. Add squash, mushroom and tofu into boiling soup; bring back to boil.
  3. What is doenjang jjigae?
    Save this story for later. Doenjang jjigae is the quintessential representation of Korean jang. Because doenjang, the fermented soybean paste, is such a pungent ingredient, the best way to showcase its delicious flavor is to soften it.
  4. What do you put in doenjang jjigae?
    In terms of other ingredients added, tofu is typical in doenjang jjigae. For vegetables, I usually use Korean white radish (mu, 무), zucchini, onion, and fresh green and/or red chili pepper. Korean radish adds flavor and helps create a clean, refreshing broth.

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