Doenjang-jjigae (Soybean Paste Stew)
The classic Korean stew — doenjang, vegetables, and tofu simmered short and strong.
Meat & stews · serves 4
How many servings?
How to make it
- 1
Prep
• Cut the Korean zucchini, potato, and onion into bite-sized pieces. / • Cut the tofu into 2 cm cubes. / • Slice the green onions and chili peppers into thin rounds.
- 2
Add the dried anchovies to the water, boil for 10 minutes, then lift them out.
- 3
Push the doenjang through a strainer into the broth.
- 4
Add the potato and onion and simmer for 8 minutes.
- 5
Add the Korean zucchini, tofu, and garlic and simmer 8 minutes more.
- 6
Finish with the green onions and cheongyang chili peppers.
No coming back
Things that actually went wrong over 20 years in a kitchen.
- Boiling doenjang hard for a long time makes its aroma heavy.
- Cutting the potato too large stretches out the cooking time.
You can fix this
If it hasn't burned or stuck to the pan, it can still be fixed.
- There is little liquid here, so water thins the meat flavor along with the salt. If it is too salty, stretch it with stock only, a little at a time.
Storage
Keeps 3 days refrigerated.
thebobkim.com/en/recipe/k022 · BOBKIM
If this one looks like too much work
Sobann makes a meal kit for this too
Sobann (Sobann) is the chef's own kitchen. Look at this week's menu and cook it yourself, or just order it there.
Delivery covers the same area as catering — Around Washington — DC, Virginia, Maryland. The menu changes weekly.