MAKE THE STOCK
Use prepared anchovy-kelp stock, or simmer dried anchovies and kelp for a quick 5 minutes. Plain water also works for a lighter stew.
JJIGAE · 찌개
DOENJANG JJIGAE
된장찌개
An earthy soybean-paste stew filled with vegetables and tofu. It is one of the most ordinary and comforting soups on a Korean home table.
TIME20 MINLEVELEASYMAKES2 SERVINGS
WHAT YOU NEED
INGREDIENTS.
Measured for 2 servings. Prepare and cut everything before the pot goes on the heat.
- 600 ml anchovy-kelp stock
- 2 tbsp Korean doenjang
- ½ small potato, diced
- ⅓ zucchini, diced
- ½ onion, diced
- 150 g firm tofu, cubed
- 4 mushrooms, sliced
- 1 green chili, sliced
- 1 tsp minced garlic
- 1 scallion, sliced
COOK IN ORDER
THE METHOD.
DISSOLVE THE PASTE
Lower the heat and dissolve the doenjang into the warm stock with a spoon or small strainer.
COOK THE FIRM VEGETABLES
Cut the potato small, add it with the onion, and simmer for about 5 minutes until almost tender.
ADD TOFU AND ZUCCHINI
Add zucchini, mushrooms, tofu and garlic. Simmer for another 4 minutes without vigorous stirring.
FINISH FRESH
Add green chili and scallion for the final minute. Taste before adding any salt.
HOW TO KNOW IT IS READY
CHECK THE FINISH.
The broth should be cloudy tan-brown, savory and earthy—not bright red or as salty as dipping sauce. Potato and zucchini should hold their shape.
THE KOREAN TABLE
HOW TO SERVE IT.
Place the pot in the middle with rice and kimchi. Spoon a little stew over each bite of rice or eat it between bites of grilled meat and vegetables.
LEFTOVERS
STORE & REHEAT.
Refrigerate for up to 3 days. Reheat only the amount you need. Add a splash of water if the potato has thickened the broth overnight.