Doenjang-jjigae

Doenjang-jjigae is a savoury soybean paste Korean stew. Flavoured with doenjang, the Korean fermented soybean paste is used in similar applications to Japanese miso paste, but with a different flavour profile and texture. Doenjang is typically found at your local Korean store, sold in brown plastic tubs, usually adjacent to the gochujang.

Credit: Jiwon Kim

• serves

  2

• prep

  5 minutes

• cook

  30 minutes

• difficulty

  Easy

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cooking • 

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Ingredients

• 700 ml water
• 1 sheet dried kelp, cut into 5 cm squares
• 5 g dried anchovies
• 10 sea squirt (see Note)
• 1 tbsp doenjang
• 1 tsp gochugaru
• 200 g marinara mix, lightly rinsed
• 150 g medium-firm tofu block, cut into 2 cm cubes
• 150 g zucchini, roughly chopped
• 50 g enoki mushroom, trimmed, torn into bite-sized clusters
• 2 bird’s eye chillies, sliced diagonally
• Kimchi and steamed rice, to serve

Instructions

1. Pour the water into a large saucepan with the dried kelp, anchovies and sea squirt. Bring to the boil over high heat, then reduce to medium and simmer for 15 minutes. Use a fine mesh strainer to remove the solids from the broth and discard.
   
2. Stir through the doenjang, gochugaru and the marinara mix and simmer for a further 5 minutes. Stir through the tofu, zucchini and mushroom and simmer for another 5 minutes, followed by the chilli. Reduce the heat to low and cook for a further 5 minutes. Taste and add extra doenjang if you like!
   
3. Serve the doenjang-jjigae with kimchi and rice.

Note

• Frozen sea squirts are available at Korean grocery stores.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Bowl Me Over

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G