Doenjang jjigae
Local name : 된장찌개
Korean stew built on fermented soybean paste with tofu, courgette and potato, over a kelp and shiitake broth.
Photo : avlxyz · CC BY-SA 2.0
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Serves
- 4
- Difficulty
- Easy
Method
- Soak the kombu and shiitake in the cold water for 2 hours. Heat without boiling, lift out the kombu as it trembles, then steep the mushrooms for 10 minutes. Strain and slice the shiitake.
- Slacken the doenjang in a ladle of the hot broth before stirring it back into the pot. Add the gochugaru.
- Add the potato and onion, then simmer covered for 10 minutes.
- Add the courgette, garlic and sliced shiitake, and cook for another 5 minutes.
- Slide in the tofu cubes and let them heat through for 5 minutes without stirring, so they hold their shape.
- Turn off the heat, add the green chilli and spring onions, and serve the jjigae bubbling with a bowl of rice.
Slackening the doenjang before it goes in stops lumps of undissolved paste. The traditional version uses a dried anchovy broth, replaced here by kombu and shiitake. Check the doenjang label, since some brands contain wheat.
