Classic Korean Soybean Paste Stew (Doenjang-jjigae)
A soul-warming staple, this fragrant soybean paste stew combines earthy fermented doenjang with fresh clams, silky tofu, and seasonal vegetables for a comforting meal.
Doenjang-jjigae is a cornerstone of Korean home cooking, prized for its deep, savory flavor and ability to bring comfort on a cold day. This stew relies on the quality of its fermented soybean paste, which creates a rich, complex broth that pairs perfectly with freshly cooked rice. By using rice water as a base, you achieve a signature depth and slight body that distinguishes a truly authentic pot.
Ingredients
- 800 ml rice water
- 2 tbsp doenjang (Korean soybean paste)
- 200 g clams, cleaned
- 100 g radish, chopped
- 1/2 zucchini, chopped
- 3 shiitake mushrooms, sliced
- 50 g bean sprouts
- 1/4 onion, sliced
- 150 g firm tofu, cubed
- 1 green chili pepper, chopped
- 1 red chili pepper, chopped
- 2 stalks scallions, chopped
- 1 tsp beef seasoning powder
- 1 tsp red chili flakes
Instructions
- 1Prepare the base
Pour rice water into a ceramic pot on the stove. Add the soybean paste and stir until fully dissolved to create the foundation for the stew.
Tip: Using rice water adds a subtle thickness and depth to the texture of the broth. - 2Add soybean paste
Add a generous spoonful of authentic soybean paste into the pot of rice water. Stir well until the paste is fully dissolved, creating a flavorful, cloudy base for the stew.
Tip: Using rice water instead of plain water adds a subtle thickness and depth to the broth. - 3Add clams
Gently add the cleaned whole clams into the pot of seasoned broth. The clams will release their natural sweetness into the stew as they cook.
Tip: Ensure the clams are thoroughly scrubbed before adding them to avoid grit in your stew. - 4Add vegetables
Add the prepared chopped zucchini, radish, and shiitake mushroom pieces into the pot. Let them simmer until they are tender and have absorbed the flavors of the broth.
Tip: Cutting the vegetables into uniform sizes ensures they cook evenly. - 5Add bean sprouts, onions, and tofu
Carefully add the bean sprouts, red onion slices, and cubed tofu to the boiling stew. Allow the mixture to continue simmering until the tofu is heated through and the vegetables are cooked.
Tip: Tofu is delicate, so stir gently to avoid breaking the cubes. - 6Garnish with chili and scallions
Finally, scatter the chopped green and red chili peppers and scallions over the top of the simmering stew. This adds a fresh, spicy kick and vibrant color before serving.
Tip: Adjust the amount of chili based on your spice preference. - 7Season the stew
To enhance the fragrance and spice profile of the boiling stew, sprinkle in a measure of beef seasoning powder and red chili flakes. Stir gently to incorporate these ingredients, ensuring the flavors permeate throughout the broth.
Tip: Adjust the amount of chili flakes according to your spice preference for the perfect balance of heat.
