Doenjang-jjigae (Soybean Paste Stew)
A good pot of this stew is never the same twice. It evolves based on what is in your crisper drawer, but the deep, earthy foundation remains constant.
Mind the paste
Different brands of doenjang have varying levels of salinity and funk. Taste your paste before adding it, and start with less than you think you need.
- small earthenware pot or heavy-bottomed saucepan
- fine mesh strainer
- cutting board
What goes in.
- 2 cupsanchovy-kelp stock
- 2 tbspdoenjang (soybean paste)
- 1/2 cupfirm tofu, cubed
- 1/4onion, sliced
- 1/2zucchini, sliced into half-moons
- 1green chili, sliced thin
- 1 tspminced garlic
- 1 stalkscallion, chopped
Integrating the paste
Place the paste in a fine-mesh strainer and submerge it halfway into the simmering stock. Use a spoon to work the paste through the mesh so no gritty bits remain in the pot.
The method.
Heat the stock
Bring the anchovy-kelp stock to a boil in your pot over medium-high heat.
Incorporate the paste
Lower the heat to medium. Use the strainer to whisk the doenjang into the stock until dissolved.
Add aromatics
Drop in the onions and zucchini. Simmer for 5 to 7 minutes until the zucchini is tender but not falling apart.
Final components
Add the tofu, garlic, and green chili. Simmer for another 3 minutes to allow the flavors to marry.
Finish
Remove from heat, top with scallions, and serve immediately while bubbling.
Other turns to take.
Clam-based
Add 5-6 cleaned small clams to the stock at the start for a briny, oceanic depth.
Beefy
Sauté thin strips of brisket in the pot before adding the stock for a heavier, meat-forward profile.
When it doesn't go to plan.
Use aged or extra-firm tofu if you prefer the cubes to hold their shape perfectly throughout the simmer.
If the stew tastes too salty, add a splash more water or a few extra slices of zucchini to temper it.
Keep the heat steady; a rolling boil can cause the soybean paste to separate unevenly.
The ones that keep coming up.
Can I use miso instead?
Miso is lighter and sweeter. It will change the character of the dish entirely, but it is a functional substitute if doenjang is unavailable.
Why use an anchovy-kelp stock?
It provides a base of umami that plain water cannot match. Without the stock, the stew will taste flat.
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