Doenjang Recipes: Korean Comfort
A classic, hearty, and flavorful Korean stew featuring fermented soybean paste, tender vegetables, and silky tofu, perfect for a comforting meal on any day.
Ingredients
- 3 tbsp Doenjang (Korean fermented soybean paste)
- 2 cups Water or anchovy broth
- 1/2 medium Onion diced
- 1/2 cup Potatoes diced into 1/2 inch cubes
- 1/2 cup Zucchini diced into 1/2 inch cubes
- 1/2 block Firm tofu cubed
- 1 tsp Minced garlic
- 1/2 cup Scallions chopped for garnish
Instructions
- In a medium pot, combine water or anchovy broth with doenjang. Whisk until the doenjang is fully dissolved. Bring the mixture to a gentle simmer over medium heat.
- Add the diced onion and potatoes to the simmering broth. Cook for about 10-15 minutes, or until the potatoes are tender when pierced with a fork.
- Stir in the diced zucchini, cubed tofu, and minced garlic. Continue to simmer for another 5-7 minutes, allowing the flavors to meld and the zucchini to soften slightly.
- Taste the stew and adjust seasoning if needed. If you prefer a spicier kick, you can add a small amount of Gochugaru or a few slices of green chili pepper.
- Serve the Doenjang Jjigae hot, garnished generously with chopped scallions, ideally alongside a bowl of freshly steamed rice and various Korean side dishes.
Notes
For an authentic flavor, use anchovy broth instead of plain water. Adjust the amount of Doenjang to your taste; some prefer a stronger flavor. Feel free to add other vegetables like mushrooms, green chili peppers for heat, or even a dash of Gochugaru (Korean chili flakes). Serve piping hot with a bowl of steamed white rice and kimchi.