Doenjang Jjigae (Korean Soybean Paste Stew)
A staple Korean stew made with fermented soybean paste (doenjang)
Servings: 2
Ingredients
- 3 ounces pork (preferably fatty pork) shoulder, or loin (or beef)
- 9 ounces tofu (dubu, 두부)
- 1/2 medium zucchini (4 to 5 ounces)
- 2 ounces Korean radish (mu, 무) and/or 1 small potato, sliced into 1/4-inch thick bite size pieces.
- 1/4 medium onion
- 1 chili pepper green or red
- 1 scallion
- 2 tablespoons doenjang (된장), Korean soybean paste
- 1 teaspoon gochugaru (고추가루 ), Korean chili pepper flakes adjust to taste
- 2 teaspoons minced garlic
- 2 cups water (or anchovy broth) see note
- 1 teaspoon vinegar (optional)
Instructions
- 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 soybean paste. Add the radish (if using a potato, add it in the next step). Boil over medium high heat for 3 to 4 minutes.
- Add the onion, garlic, tofu, zucchini, and chili pepper. Boil for an additional 5 to 6 minutes. Throw in the scallion pieces and add the optional vinegar with a minute or two remaining.
- Serve with a bowl of rice while it is still bubbling from the heat.
Notes
Save the water used to rinse rice (from the second or third rinsing), ssalddeumul for jjigae/stew. You can also use anchovy broth.