This recipe was originally posted in April 2010. I’ve updated it here with minor changes to the recipe and new photos.
Tips for delicious doenjang jjigae
Try these other variations
Seafood doenjang jjigae
Beef doenjang jjigae
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- 3 ounces pork (preferably fatty pork) shoulder, or loin (or use beef, clams or shrimp if desired)
- 9 ounces tofu
- 1/2 medium zucchini
- 2 ounces Korean radish (mu)
- 1/4 medium onion
- 1 chili pepper green or red
- 1 scallion
- 2 tablespoons Korean soybean paste doenjang
- 1 teaspoon Korean chili pepper flakes (gochugaru) gochugaru
- 1 teaspoon minced garlic
- 2 cups water see note
- 1 teaspoon vinegar
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Cut the tofu and zucchini into about 1-inch cubes. Cut the radish into thin small squares. Thinly slice the onion and pepper. Roughly chop the scallion. Slice the meat into thin strips.
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Preheat a small pot with a little bit of oil. Sauté the meat, soybean paste, and chili pepper flakes, over medium heat for 3 to 4 minutes.
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Add the water (or anchovy broth) and stir well to dissolve the soy bean paste. Add the radish. Boil over medium high heat for 4 to 5 minutes.
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Add the onion, garlic, tofu, zucchini, and chili pepper. Boil for an additional 5 to 6 minutes. Throw in the scallion and add the vinegar with a minute or two remaining.
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Serve with rice while it is still bubbling from the heat.
Use the water used to rinse rice, ssalddeumul for jjigae/stew.
Originally posted in April 2010 and updated here with an improved recipe and new photos.
It's been 15 years I haven't been to Korea... and this June, I will be there.
Any tips? Especially great places to eat?
I am half Korean, and unfortunately forgot how to speak Korean since 8 years old...
Thank God I have my mum to take me around. She's Korean... She used to a pop singer in the 80's. Shin Yu Giong. I don't know if you'd know her. :)
Mi-ae Choi
Thanks for sharing. Looks great!
and also if your using salted anchovy sauce, how much do you use when making this dish? (bought the Korean sauce after checking out a different website but never got a chance to use it)
Regarding your questions, you do not need to press water out of tofu since it will be cooked in liquid anyway. You would want to remove excess water if, for example, it is to be pan fried in oil. If it is to be used in the drier dish such as Korean dumplings(mandu), you would need to squeeze out as much water as possible.
Anchovy sauce is quite salty and pungent, so if you want to use it in this dish, use a small amount like one or two teaspoons, depending on how salty your Doenjang (fermented bean paste) is.
Hope this helps. Let me know if you have any other questions. I would also love to hear how it turns out for you if you make this dish.
Made it exact with potatoes and leftover chicken (goes great with the rice, so filling). I can see myself making this dish once every 3 months. Thank you for the fast reply and the recipe.
thanks for your help! :)
LO
Thanks.
Courtney
I would like to ask, when using seafood, at what point should one add it? I want to use shrimp but they cook so fast so it feels like they should be added towards the end...
See this recipe for reference. http://www.koreanbapsang.com/2012/02/haemul-sundubu-jjigae-seafood-soft-tofu.html#.UipuvTakoy4
Enjoy!
- Cam