Traditional Korean Soybean Paste Stew (Doenjang-jjigae)

A nourishing and soul-warming Korean classic, this Doenjang-jjigae balances earthy fermented soybean paste with fresh vegetables, tofu, and a savory dashi broth.

Ingredients

• 1.5 L water
• 2 pieces dried kelp
• 10-12 dried anchovies
• 3-4 dried shiitake mushrooms
• 0.5 onion
• 100 g radish
• 50 g dried radish greens
• 200 g firm tofu
• 50 g enoki mushrooms
• 1 potato
• 0.5 onion
• 2-3 tbsp soybean paste (doenjang)
• to taste dried green chili peppers

Instructions

1. 1Prepare the Broth Base

   

   Begin by filling a pot with water and adding the dried kelp and dried anchovies. These ingredients provide the essential umami foundation for the soybean paste stew.

   Tip: Use high-quality dried anchovies for a more flavorful broth.
2. 2Add Aromatics to the Broth

   

   Add the dried shiitake mushrooms, half an onion, and a large chunk of radish to the boiling water. Let the mixture simmer for 25 minutes to extract the flavors.

   Tip: Simmering these aromatics together creates a deep, complex base for the stew.
3. 3Rehydrate Radish Greens

   

   Place the dried radish greens into a bowl of hot water. Allow them to soak until they are fully rehydrated and tender.

   Tip: Fresh radish greens can also be used if available.
4. 4Strain the Broth

   

   After simmering for 25 minutes and steaming for an additional 7-8 minutes on low heat, use a strainer to remove all the solid ingredients from the pot, leaving only the clear, flavorful broth.

   Tip: Ensure the broth is clear before proceeding to the next step.
5. 5Assemble the Stew Ingredients

   

   Place the rehydrated radish greens, cubed tofu, sliced potatoes, sliced onions, and enoki mushrooms into a separate cooking pot.

   Tip: Cut the radish greens into smaller, bite-sized pieces with scissors if they are too long.
6. 6Add Broth and Season

   

   Pour the prepared broth into the pot over the assembled ingredients. Add soybean paste to taste, ensuring it is well incorporated into the stew.

   Tip: Adjust the amount of soybean paste according to your personal preference.
7. 7Season with soybean paste

   

   Add a couple of spoonfuls of soybean paste into the pot containing the broth and ingredients. Use a ladle to gently stir and dissolve the paste into the liquid, adjusting the amount based on your taste preference until the flavor is perfectly balanced.

   Tip: If the stew tastes a bit bland after the initial addition, add another spoonful of soybean paste to enhance the depth of flavor.

Storage & Reheating

Burn It Off

Frequently Asked Questions