Doenjang Jjigae: Korean Soybean Paste Stew
This stew relies on the quality of your doenjang. Look for a paste that is dark brown and grainy, avoiding the overly sweet or overly refined versions found on some supermarket shelves.
Master the stock for depth.
The stew is only as good as the stock. Do not skip the dried kelp and anchovies, as they provide the essential salinity and umami that offsets the weight of the bean paste.
- dolsot (stone pot) or small heavy-bottomed saucepan
- fine mesh strainer
What goes in.
- 3 cupswater
- 3dried large anchovies, heads and innards removed
- 1 piecedried kelp (dashima), 2x2 inches
- 3 tbspdoenjang (Korean soybean paste)
- 1/2 cupzucchini, sliced into half-moons
- 1/2small onion, diced
- 1/2 blockfirm tofu, cubed
- 1green chili, sliced thin
- 1 stalkgreen onion, chopped
Building a clear base
Strain the stock components out before adding the paste to ensure a smooth mouthfeel. Whisk the doenjang through a mesh sieve directly into the broth to prevent clumps of bean solids from settling at the bottom.
The method.
Simmer the stock
Bring the water, dried anchovies, and kelp to a boil in your pot. Lower the heat and simmer for 10 minutes, then remove the solids with a strainer.
Dissolve the paste
Whisk the doenjang into the hot stock using a sieve. The broth should turn a murky, deep tan.
Add aromatics
Add the onions and zucchini. Bring to a medium boil until the vegetables begin to soften, about 5 minutes.
Finish the stew
Drop in the tofu and sliced chilies. Let it bubble for another 3 minutes. Stir in the green onions just before turning off the heat.
Other turns to take.
Seafood version
Add a few small clams or shrimp during the final 3 minutes of cooking to brighten the earthiness with a briny sweetness.
Meat-heavy
Sauté thin strips of fatty beef brisket in the pot before adding the water to create a richer, oily base.
When it doesn't go to plan.
If the broth tastes too salty, add a splash more water or a pinch of sugar to mellow it.
Use a dolsot if you have one; it retains heat long after you pull it off the burner, keeping the stew active on the table.
Do not overcook the tofu or it will lose its shape and crumble into the stew.
The ones that keep coming up.
Can I use miso instead of doenjang?
Miso is significantly milder and sweeter. While it will make a stew, it won't produce the characteristic pungent, funky depth of traditional doenjang.
How do I know when it is done?
The zucchini should be tender enough to yield to a chopstick, and the broth should have reduced slightly to coat the back of a spoon.
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