Doenjang jjigae recipe: Traditional Korean fermented-soybean stew

Ingredients for Doenjang jjigae (된장찌개 / fermented-soybean stew)

• 960 ml dashi

• 60 g doenjang (Korean fermented soybean paste)

• 15 ml gochujang (Korean red chili paste)

• 15 ml gochugaru (Korean red chili flakes)

• 6 garlic cloves, minced

• 30 ml soy sauce, or more to taste

• 2 medium onions, cut into 2.5 cm dice

• 2 medium courgettes, cut into 2.5 cm chunks

• 1 red Korean chili pepper or other long hot chili, thinly sliced on the bias

• 1 green Korean chili pepper or other long hot chili, thinly sliced on the bias

• 225 g brisket, sliced 3 mm thick and cut into 5–7.5 cm strips

• 450 g soft or silken tofu, homemade or store-bought, cut into 2.5 cm cubes

• ½ bunch spring onions, cut into 2.5 cm batons

How to make Doenjang jjigae (된장찌개 / fermented-soybean stew)

1. Pour the dashi into a stockpot or large pan set over medium-high heat and bring to a simmer.

2. Whisk in the doenjang and cook for 10 minutes to enhance its natural sweetness.

3. Add the gochujang and simmer for 5 minutes.

4. Stir in the gochugaru, garlic, and soy sauce, then simmer for another 10 minutes.

5. Add the onions and simmer for 5 minutes until they are soft.

6. Incorporate the zucchini and simmer for an additional 5 minutes to ensure even cooking.

7. Add the chili peppers, minced beef, and tofu and simmer for 5 minutes.

8. Taste the stew and adjust the seasoning with extra soy sauce if needed.

9. Remove the pot from the heat, stir in the scallions, cover with a lid, and let the stew rest for at least 30 minutes, or up to 2 hours, before serving.

10. Serve with steamed rice and your favourite banchan, as all pair well with this stew.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.