Doenjang Jjigae

Doenjang Jjigae, is a hearty Korean stew loaded with vegetables, mushrooms and garlic and redolent of garlic. Seasoned with a fermented bean paste, it has an earthy funk that gives the soup a marvelous earthy flavor.

Course Soups & Stews

Cuisine Korean

Level Beginner

Main Ingredient Mushrooms, Tofu, Vegetable

Diet Dairy-Free, Low Sugar, Low-Carb, Low-Fat, Pescatarian

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 330kcal

Equipment

Heavy Bottomed Pot

Ingredients

6 grams Myeolchi (10 large baby sardines)
2 ½ cups water
9 grams garlic (1 extra large clove)
160 grams potato (1 medium , ½-inch cubes)
140 grams ae-hobak (½ korean zucchini, ½-inch cubes)
120 grams onion (½ large , chopped)
40 grams cheong-gochu (2 korean green chili peppers, chopped)
35 fresh shiitake mushrooms (2 mushrooms)
¼ cup doenjang
300 grams tofu (cut into 1-inch cubes)

Instructions

Add the 6 grams Myeolchi to a heavy bottomed pot such as traditional Korean ttukbaegi and add 2 ½ cups water or cloudy rinse water from washing rice. Bring this to a medium boil and cook for 5 minutes to extract the stock from the fish. At this point you can either remove the fish, or just leave it in there for some added protein.
6 grams Myeolchi, 2 ½ cups water
Add the 9 grams garlic, 160 grams potato, 140 grams ae-hobak, 120 grams onion, 40 grams cheong-gochu, s35 fresh shiitake mushrooms, and ¼ cup doenjang and keep at a medium boil until the potatoes are tender.
9 grams garlic, 160 grams potato, 140 grams ae-hobak, 120 grams onion, 40 grams cheong-gochu, 35 fresh shiitake mushrooms, ¼ cup doenjang
Add the 300 grams tofu and continue to cook until the tofu has been warmed through. Adjust the doenjang to taste and serve directly out of the pot with a bowl of rice.
300 grams tofu

Nutrition