Doenjang-jjigae: Soybean Paste Stew
This is a dish defined by patience and the quality of your paste. The goal is a heavy, robust broth that anchors a meal of rice and sides.
Mind the paste.
Different soybean pastes vary significantly in saltiness. Start with less than you think you need, taste, and adjust at the final simmer.
- Earthenware pot or heavy-bottomed small saucepan
- Fine-mesh sieve
- Wooden spoon
What goes in.
- 2 cupsanchovy-kelp stock
- 2 tbspdoenjang (fermented soybean paste)
- 1/2 blockfirm tofu, cubed
- 1/2small zucchini, half-moon slices
- 1/4onion, roughly chopped
- 1fresh green chili, sliced thin
- 1 tspminced garlic
- 1 stalkscallion, sliced
Removing the grit
Press the soybean paste through a fine-mesh sieve directly into the broth. This ensures a smooth, consistent texture and prevents lumps of fermented bean from lingering in the bottom of your bowl.
The method.
Prepare the broth
Bring the anchovy-kelp stock to a boil in your pot over medium-high heat.
Dissolve the paste
Lower the heat. Place your sieve over the pot and push the soybean paste through using the back of a wooden spoon until only the husks remain in the sieve.
Add the aromatics
Add the onion, zucchini, and garlic. Simmer for about 5 minutes until the vegetables start to soften.
Finish the stew
Drop in the tofu and the green chili. Simmer for another 3 to 5 minutes. The stew is ready when the tofu is heated through and the broth has darkened slightly.
Garnish
Remove from heat and stir in the sliced scallions just before serving.
Other turns to take.
Seafood version
Add a few clams or shrimp in the final minutes of cooking for a deeper, cleaner oceanic profile.
Beef version
Sauté thin strips of brisket in the pot before adding the stock to introduce a fatty, rich element to the broth.
When it doesn't go to plan.
If the stew tastes too salty, add a splash of water or more tofu to dilute the intensity.
Use a clay pot if you have one; it retains heat far longer than metal, keeping the stew bubbling at the table.
The longer the stew sits, the more the zucchini will break down and thicken the broth.
The ones that keep coming up.
How do I know which soybean paste to buy?
Look for a paste that is dark brown. Avoid anything labeled as a 'seasoned' paste; you want pure, fermented soybean paste for the best depth.
Can I use water instead of stock?
You can, but the stock provides the necessary foundation for the stew's character. If using water, consider adding a dash of soy sauce to compensate.
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