Doenjang Jjigae (Korean Soybean Paste Stew)
A staple Korean stew made with fermented soybean paste (doenjang)
doenjang jjigae, Korean stew
pork (preferably fatty pork)
shoulder, or loin (or beef)
tofu (dubu, 두부)
medium zucchini (4 to 5 ounces)
Korean radish (mu, 무)
and/or 1 small potato, sliced into 1/4-inch thick bite size pieces.
green or red
doenjang (된장), Korean soybean paste
gochugaru (고추가루 ), Korean chili pepper flakes
adjust to taste
water (or anchovy broth)
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 (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.
Save the water used to rinse rice (from the second or third rinsing), ssalddeumul for jjigae/stew. You can also use