Doenjang Jjigae

4/1/2025

Prep Time: 15 minutes | Cook Time: 30 minutes

Description

A stalwart of Korean kitchens, Doenjang Jjigae is a robust, savory soup that harmoniously fuses the complex flavors of fermented soybean paste (doenjang), tofu, and vegetables. A classic comfort food, this soup is known for its richness, depth of flavor and nutritional content.

Ingredients

• 2 tablespoons of doenjang (Korean fermented soybean paste)
• 1 tablespoon of gochujang (Korean chili paste)
• 5 cups of anchovy stock or water
• 1 onion, diced
• 2 medium-sized potatoes, cubed
• 1 medium-sized zucchini, sliced
• 2 cups of napa cabbage, chopped
• 1 package of soft tofu, cubed
• 3 cloves of garlic, minced
• 2 green onions, chopped

Optional Ingredients

• 1 green chili, sliced (Adding fresh chili provides a kick, amplifying the soup’s overall heat and richness.)
• 1 red chili, sliced (Red chili not only gives a vibrant color to the soup, but also adds another layer of heat to the flavor.)
• Handful of clams or mussels (The briny flavor of the seafood complements the savory base of the doenjang and enriches the soup’s overall taste, making it more complex.)

Estimated Time

• Prep Time: 15 minutes
• Cook Time: 30 minutes

Instructions

1. In a large pot, add 5 cups of anchovy stock or water and heat over medium flame.
2. Add the doenjang and gochujang into the pot and mix well until they dissolve.
3. Add the onion, potatoes, zucchini, and napa cabbage to the pot. Bring it all to a boil and cook for about 10 to 15 minutes until the vegetables are nearly cooked.
4. Add the tofu, minced garlic, green chillies (if using), and the clams or mussels (if using). Stir gently to combine.
5. Cover the pot and let it simmer for another 10 minutes.
6. Sprinkle the chopped green onions on top before serving.

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