Doenjang Jjigae (Soybean Paste Stew)
The everyday stew of the Korean table: fermented soybean paste in anchovy broth with potato, zucchini and tofu – earthy, savoury and comforting.
Method
Pull the heads and dark guts off the anchovies (they make the broth bitter). Cut the potato into 1.5 cm cubes, the zucchini into 1 cm quarter-moons, the onion into 2 cm pieces and the tofu into 2 cm cubes. Slice the chili on the diagonal and the green onion thinly.
Put the water and anchovies in a 18 cm pot. Bring to a boil over high heat, about , then turn down to medium heat and simmer for . When the broth is pale gold, lift out the anchovies.
Add in this stepWater 600 mlDried stock anchovies 7
high heat→medium heatPut the doenjang in a ladle, lower it into the broth and stir with a spoon until it dissolves with no lumps. Add the potato and simmer over medium heat for , until the potato edges turn translucent.
Add in this stepDoenjang (Korean soybean paste) 1½ tbspPotato 80 g
medium heatAdd the zucchini, onion, garlic and chili flakes and simmer over medium heat for . Move on when a chopstick slides easily into the potato and the zucchini looks slightly translucent.
Add in this stepZucchini (Korean squash if you can find it) 100 gOnion 50 gMinced garlic 1½ tspKorean chili flakes (optional) ½ tsp
medium heatAdd the tofu and chili and simmer over medium heat for more, then add the green onion and turn off the heat. Taste: if it is too salty add a splash of water; if bland, a little more doenjang or salt.
Add in this stepFirm tofu 150 gGreen chili (hot or mild) 1Large green onion (or 2 scallions) ½Salt to taste
medium heat
Cook's tip
Using the cloudy water from a second rice rinse instead of plain water makes the broth softer and nuttier. Doenjang varies a lot in saltiness, so start with less and adjust at the end. Do not boil it for too long once the paste is in, or it loses its aroma.
Cooking it at camp
Make the anchovy broth at home and bring it in a bottle; the stew is then ready in 15 minutes at camp. Pack the cut vegetables in a zip bag and the doenjang in a small tub in the cooler.