Doenjang Jjigae

Name: Doenjang Jjigae
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: South Korea
Ingredients: 3 tablespoons doenjang (fermented soybean paste); 1 block tofu, cubed; 1 zucchini, sliced; 1 potato, cubed; 1/2 onion, sliced; 1 green chili, sliced; 3 cups anchovy or vegetable broth; 2 cloves garlic, minced; 1 green onion, chopped

4 servings15 min prep20 min cookEasy South Korea

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The Story Behind It

The Tale of Doenjang Jjigae

Doenjang jjigae is built on doenjang, a fermented soybean paste with a Korean history stretching back over a thousand years and documented in ancient records as one of the peninsula's essential foods. The stew remains a daily household staple in Korean cooking, simmered with tofu, vegetables, and whatever else is on hand.

Ingredients

Scale:· 4 servings

3 tablespoons doenjang (fermented soybean paste)
1 block tofu, cubed
1 zucchini, sliced
1 potato, cubed
1/2 onion, sliced
1 green chili, sliced
3 cups anchovy or vegetable broth
2 cloves garlic, minced
1 green onion, chopped

Instructions

1Bring the broth to a boil in a pot.
2Dissolve the doenjang paste into the broth, whisking to combine.
3Add the potato and onion, simmering until the potato is nearly tender.
4Add the zucchini, tofu, and garlic.
5Simmer for another 8-10 minutes until all vegetables are tender.
6Add the sliced green chili and green onion in the last few minutes of cooking.
7Adjust seasoning if needed.
8Serve hot with steamed rice.

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