Doenjang-jjigae, is made with vegetables, tofu, and fermented bean paste (doenjang). It’s Koreans’ everyday house food. We eat it with other side dishes and rice, but sometimes, especially in the southern part of Korea, we eat this stew with barley rice, vegetable salad, and hot pepper paste all mixed together. This is the style I’m going to teach you to make today.
- 1 medium size potato (about 1 cup’s worth), peeled and cut into ½ inch cubes
- 1 cup worth of zucchini or squash, cut into ½ inch cubes
- 1 cup worth onion, cut into ½ inch cubes
- 5 cloves of garlic, minced
- 1 green chili pepper, chopped
- 7 dried anchovies, removed the heads and intestines and chopped
- 1 stalk of green onion, chopped
- 150 grams of tofu, cut into ½ inch cubes
- 5 tbs of soy bean paste (doen jang)
- 4 large shrimp, peeled, deveined, and chopped
- Prepare an earthenware pot. Add potato, onion, garlic, zucchini, green chili pepper, shrimp, and dried anchovies.
- Add 2 ½ cup water.
*tip: Don’t put too much water, just enough to cover everything
- When it starts boiling after 10-15 minutes, add 5 tbs (1/4 cup plus 1 tbs) of bean paste, stir the stew, and keep cooking for another 15-20 minutes.
- Add tofu and cook another 5 minutes
Tip: Occasionally stir the boiling stew with a spoon.
- Add green onion and serve with a bowl of rice and other side dishes.
*tip: to check whether or not the ingredients are cooked, taste the potato.
Serving it all together:
In a big bowl, place rice first, then add a scoop of doenjang-jjigae and a light vegetable salad (“gutjuli”). Mix in some hot pepper paste and sesame oil. Wow, it’ll be delicious! : )