Doenjang-jjigae (Fermented Soybean Paste Stew)

KOREAN·NON-VEGSource

A hearty and flavorful Korean fermented soybean paste stew with tofu, zucchini, shrimp, and other vegetables, perfect as a comforting main dish.

Ingredients

11

Water

1000 ml

Doenjang (Fermented Soybean Paste)

150 g

Dried Anchovies (for broth)

Head and body removed

7 pieces

Potato

1 cup

Zucchini

1 cup

Onion

1 cup

Green Chili Pepper

1 piece

Garlic

4 cloves

Large Shrimp

Peeled and deveined

4 pieces

Tofu

1 block

Green Onion

2 stalks

Equipment

Dutch Oven

Instructions

1Prepare the Broth10m

Boil Anchovies

In a pot, combine 1000ml water and 7 dried anchovies (head and body removed). Bring to a boil, then reduce heat and simmer for 10 minutes.

Strain Broth

Strain the broth, discarding the anchovies. Set the broth aside.

2Prepare Vegetables and Tofu15m

Chop Vegetables

Dice 1 cup potato, 1 cup zucchini, 1 cup onion, and 1 green chili pepper into bite-sized pieces. Mince 4 cloves of garlic.

Cut Tofu

Cut 1 block of tofu into 1/2-inch cubes.

Prepare Shrimp

Peel and devein 4 large shrimp. Cut them into bite-sized pieces.

Chop Green Onions

Chop 2 stalks of green onion.

3Assemble and Cook the Stew30m

Combine Ingredients

In a Korean earthenware pot (or a Dutch oven), combine the prepared potato, zucchini, onion, green chili pepper, minced garlic, shrimp, and tofu.

Add Broth and Paste

Pour the strained anchovy broth over the ingredients. Add 150g doenjang (fermented soybean paste) and 1 tablespoon of doenjang paste. Stir to combine.

Boil and Simmer

Bring the stew to a boil over medium-high heat. Once boiling, reduce heat to medium-low, cover, and simmer for 20 minutes.

Add More Paste

Add another 1 tablespoon of doenjang paste and stir well. Continue to simmer for another 5-10 minutes, or until vegetables are tender.

Garnish and Serve

Stir in the chopped green onions. Serve hot.