Doenjang Jjigae (Korean Soybean Paste Stew)
A staple Korean stew made with fermented soybean paste (doenjang)
- 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
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.
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.
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.
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.
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.