Doenjang jjigae

Doenjang jjigae is a traditional Korean stew that uses fermented soybean paste as a base for the dish. It is a hearty and comforting dish that infuses vegetables with seafood. The doenjang paste has a salty and savory flavor, which is packed with health benefits. 

There are many reasons to love Doenjang jjigae. It is rich in protein, and probiotics. Due to the fermentation process, it has high antioxidant levels. There are also a number of vitamins that are vital for your body. Examples: Vitamin k, vitamin B2, B3 and minerals such as potassium, magnesium.

Did you know: There are two variations of Doenjang jjigae. The first one is Doenjang guk (soup) and the second one is Doenjang jjigae (stew). Doenjang jjigae is a stew that incorporates a variety of ingredients, which in this case adds gochujang, Korean fermented chili paste. Adding gochujang and doenjang jjigae makes the stew gives that extra punch of spiciness.

What do you Need to Make Doenjang jjigae?

Zucchini, Green Bell Pepper, Jalapeno, Shrimps, Doenjang, Gochuchang, Tofu, Soy sauce, Garlic and Ginger mix, Scallions, Water.

Doenjang jjigae is a flavorful soup with a delicious broth that is made using Doenjang paste and Gochuchang paste. Some local restaurants in South Korea also use Samjang paste to accentuate the flavor. If you’ve heard of miso soup, then Doenjang jjigae is considered the ultimate soup for bold soybean flavors. The shrimps add a lovely seafood taste. And, the tofu absorbs the liquid of the broth creating a deeply creamy and seafood combination of flavors.

Soy sauce adds more flavor. Scallions add freshness to the soup. There are a number of different vegetables that can be used in the soup such as Bell peppers, Zucchini, Jalapeno are a few examples. You can also throw in mushrooms, potato, Korean radish which is called ‘Mu‘, green chili peppers and spinach.

Instructions on making Doenjang jjigae

Prepare the Vegetables: Slice the green bell pepper from top to bottom in 2.5 cm thickness and then chop them in half. Slice the marrow in half from top to bottom and then chop them in half in 1 cm thickness. For the jalapeno, cut off the top, then slice it in half from top to bottom, and then chop them in 0.5 cm thickness. Also, chop up the scallions in 2 cm in length.

Prepare the Tofu: The tofu is usually in a block of square. Use a knife to cut through them gently and cut into even blocks.

Clean the Shrimp: Remove the head of the shrimp, cut through the center of the shrimp along the back and remove the guts. Lightly rinse the shrimp in the running water. Leave the shrimp shell for flavors.

Make the Soup Base: Add 1.5 liters of water in a pot. Add 2 tablespoon doenjang (Korean fermented soybean paste). Add 1 tablespoon of gochujang (Korean fermented chili paste). Add garlic and ginger mixture into the water. Add soy sauce. Add all the chopped vegetables with the exception of jalapeno and scallions into the pot, including the soy sauce. Stir to mix and cook the stew for 10 minutes in medium-high heat.

Add the Jalapeno and scallions: After 10 minutes, add the sliced tofu in the pot and cook for 8 minutes. Then add the shrimp in the pot. Cook for another 2 minutes. Garnish the stew with parsley. Serve while hot. Make sure to incorporate side dishes.

Other vegetables such as potatoes and onions can be added in during the cooking stage. This will make the dish a little bit sweeter and provide more filing sensation.

The shrimp shells were left to cook in the stew so that it enhances the flavor of the seafood. Other seafood such as mussels, anchovy, clams and squid can be added into the dish. Salt is not necessary in this dish since doenjang, gochujang and soy sauce are naturally salty. It is advisable to add the salt before serving to your taste.

What is Doenjang jjigae Served with?

Doenjang jjigae is a Korean stew that brings balance to Korean dishes. The main companion of the stew will be the Jasmine rice, and other side dishes such as Seaweed and Kimchi will complete this meal. 

How to Store Doenjang jjigae?

Store your Doenjang jjigae in the fridge, it can remain in the pot that it was cooked in. You can reheat it on the stove on medium low temperature. This stew will last for approximately 3 to 4 days.