Doenjang jjigae (된장찌개) is a simple Korean soybean paste stew made from doenjang, anchovy inventory, any protein of alternative, tofu, potatoes, mushrooms, and zucchini. It’s primarily flavored with doenjang, a scrumptious fermented Korean soybean paste that is filled with umami taste.
Doenjang jjigae(된장찌개) is a savory, umami-filled Korean stew made with Korean soybean paste referred to as doenjang, greens, and protein of alternative (beef, shrimp, clams, tofu, pork). It’s additionally referred to as Korean soybean paste stew, soybean stew, Korean miso stew, or soybean paste stew.
Its taste is just like Japanese miso however with extra intense, wealthy, savory taste. If you want miso soup, you may love doenjang jjigae! It’s a hearty Korean stew that is simple to make, wholesome, satisfying, and filled with greens and protein.
What is doenjang (soybean paste)?
Doenjang (된장) is a fermented Korean soybean paste made from soybeans boiled in a salt water brine. It’s pounded, aged, and fermented till wealthy, umami flavors are developed.
Doenjang jjigae (된장찌개) is a scrumptious stew that is made by including doenjang to inventory with a wide range of greens and meat.
There are a number of varieties of doenjang which fluctuate with the substances used. For soups and stews like doenjang jjiage, I like to recommend utilizing seasoned doenjang (조미된장) which incorporates substances like garlic, onion, and shellfish flavors to create a wealthy, umami broth.
If you may’t discover seasoned doenjang, you may complement with anchovy inventory or hen inventory and remember to embrace garlic and onions so as to add extra taste.
Ingredients
- Doenjang – A scrumptious fermented Korean soybean paste present in Korean and most Asian grocery shops. They are shelf steady when unopened so look within the sauce or seasoning aisle.
- Stock – Anchovy inventory is historically used however hen, beef, or vegetable inventory works too.
- Vegetables – I used mushrooms, onions, potatoes, and zucchini.
- Protein – Use tofu, beef, clams, shrimp, or pork.
How to Make Doenjang Jjigae
- Saute garlic in oil till aromatic then add potatoes, onions, inventory, and any meat (if utilizing).
- Boil for 3 to five minutes.
- Add the doenjang paste, tofu, and greens.
- Stir to fully dissolve the doenjang and prepare dinner till the meat and potatoes are cooked via.
- Taste and season accordingly. Garnish with peppers and serve!
Doenjang jjigae is greatest when served scorching and nonetheless boiling on the desk. Traditionally it is served in earthenware pots as a result of they maintain warmth very effectively. Serve with recent steamed rice and banchan (Korean aspect dishes). Enjoy!
Variations & Substitutions
Vegan and vegetarian doenjang jjigae: Use vegetable broth or vegan dashi and vegan doenjang paste. Check the substances that no shellfish or seafood has been added as it is common in seasoned doenjang. Add numerous mushrooms for umami taste and tofu for protein.
Seafood doenjang jjigae: Add clams, shrimp, or crab because the protein and use anchovy broth.
Serve with Korean aspect dishes (banchan):
Recipe
Doenjang Jjigae (Korean Soybean Paste Stew)
Doenjang jjigae (된장찌개) is a Korean soybean paste stew made with protein of alternative, tofu, potatoes, mushrooms, and zucchini. It’s flavored with doenjang, a scrumptious fermented Korean soybean paste that is filled with umami taste.
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Instructions
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Soup Base: In a small pot or earthenware pot, saute garlic with vegetable oil till aromatic. Next add the inventory, potatoes, onions, and meat or seafood (if utilizing). Boil for 3 to five minutes.
1 Tablespoon vegetable oil, 4 cloves garlic, ⅓ cup potatoes, ⅓ cup onions, 1 cup inventory
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Add doenjang and veggies: Add doenjang paste, zucchini, mushrooms, tofu (if utilizing), and Korean crimson pepper flakes (if utilizing). Stir till doenjang paste is absolutely dissolved. Boil till potatoes and protein are absolutely cooked, about 3 to five minutes.
1 Tablespoon doenjang paste, ⅓ cup zucchini, ⅓ cup mushrooms, ⅓ cup protein of alternative (tofu, meat, seafood), ½ teaspoon Korean crimson pepper flakes
- Season and serve: Taste and season with extra doenjang paste or soy sauce if wanted. Add extra inventory if desired. Garnish with chopped pepper and serve. Enjoy!
1 crimson or inexperienced pepper
✎ Recipe Notes
- Stock – Use any taste of inventory you like – vegetable inventory, hen inventory, or beef inventory, however historically anchovy inventory is used. To make anchovy inventory, boil 2 cups of water with this anchovy flavoring packet. Dashi is one other nice possibility.
- Doenjang paste – There are several types of doenjang paste. I like to recommend utilizing seasoned doenjang paste for soups and stews, which embrace further flavorings comparable to shellfish or seafood. Check the substances label when shopping for.
- Vegan and vegetarian doenjang jjigae: Opt for vegan doenjang paste and add vegetable umami sauce to style. Check the substances label when shopping for.
Nutrition
Calories: 183kcal | Carbohydrates: 35g | Protein: 11g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 791mg | Potassium: 186mg | Fiber: 4g | Sugar: 7g | Vitamin A: 300IU | Vitamin C: 15mg | Calcium: 97mg | Iron: 3mg
Doenjang (된장) is a fermented Korean soybean paste made from soybeans boiled in a salt water brine. It’s pounded, aged, and fermented till wealthy, umami flavors are developed.
Doenjang can be utilized to make soups, stews, and dipping sauces. It can be utilized as a marinade.
Doenjang is shelf steady till opened. Once opened, retailer in its container within the fridge. Be certain the container is totally closed and hold the protecting layer in place to forestall drying, oxidation, and discoloration. Some discoloration is regular over time because the floor layer dries out.
Doenjang and miso are each fermented soybean pastes however they originate from completely different nations. Doenjang is a Korean soybean paste that has a stronger, richer taste with a chunky texture. Miso alternatively, originates from Japan and has a milder taste with a smoother texture.
