Doenjang jjigae is the quintessential everyday stew in South Korea, made with ancient fermented soybean paste. Its deep and comforting umami flavor accompanies rice in almost every home. It is considered the soul of Korean home cooking along with kimchi.
Asian
Doenjang jjigae
Doenjang jjigae: Korean fermented soybean paste stew with vegetables and tofu.
- South Korea
- MAIN COURSES
- Light
- High protein
- Low fat
- High fiber
- easy
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 245 kcal
- Protein 16 g
- Fiber 3 g
- Carbohydrates 22 g
- Fat 10 g
- Sodium 880 mg
Story behind the dish
Preparation
Doenjang jjigae is a South Korean preparation with easy difficulty. Set aside about 40 minutes in total (15 for mise en place and preparation, 25 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 3 tablespoons of fermented soybean paste (doenjang).
- Have ready: 150 g of thinly sliced pork.
- Have ready: 1/2 zucchini in cubes.
- Have ready: 1 medium potato, cubed.
- Have ready: 1 onion in wedges.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Dissolve the doenjang in a little hot broth until…
Dissolve the doenjang in a little hot broth until there are no lumps.
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Heat oil in a pot and sauté the pork with garlic until golden…
Heat oil in a pot and sauté the pork with garlic until lightly browned. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
-
Add onion
Add onion, potato and zucchini; stir 2 minutes.
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Pour in the broth and dissolved doenjang; cook 15 minutes over medium heat
Pour in the broth and dissolved doenjang; cook 15 minutes over medium heat.
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Add the tofu and green chiles; cook 5 more minutes without…
Add the tofu and green chiles; Cook for 5 more minutes without boiling to the brim.
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Serve with spring onion and a splash of sesame along with white rice.
Serve with chives and a splash of sesame along with white rice.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegetarian version replacing the meat with sautéed mushrooms or cooked legumes.
- Version with whole wheat pasta or brown rice for greater fiber content.
- Mild version by reducing chilies and hot spices by half.
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