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Korean Soybean Paste Stew (Doenjang Jjigae)

   
Korean Soybean Paste (Doenjang)

Korean Soybean Paste (Doenjang)

Check Out: List of Korean Ingredients

Korean Soybean Paste Stew (Doenjang Jjigae) Recipe

Feel free to adapt the vegetables listed in (A) with your favourite seasonal ingredients.

Serves: 2

Prep Time: 20 mins

Cook Time: 10 mins

Ingredients

  • 1 litres of rice water (water used to rinse raw rice)
  • a small piece of dried kelp roughly 6 cm by 4 cm
  • 20-25 Korean large anchovies (myulchi) rinsed and placed in a soup pouch may substitute with 50 grams local anchovies (ikan bilis)
  • 1 heaped tbsp Korean soybean paste (doenjang) dissolved in 1/4 cup hot water; to taste
  • 1 tsp Korean chilli powder (gochuguru) to taste

(A) Hot pot ingredients (feel free to adapt with your favourite ingredients)

  • napa cabbage leaves cut to bite-sized pieces
  • 4 shiitake mushrooms stalks removed; make a 6-star pattern on each mushroom cap
  • 8 carrot slices cut to flowers
  • 100 grams firm tofu sliced to smaller, 1 cm thickness
  • 50 grams enoki mushrooms ends trimmed
  • 1 negi (Japanese scallion) sliced thinly and diagonally
  • 50 grams ito konyaku blanched in boiling water for 2 minutes, submerge cooked noodles in an ice water bath for a few minutes; drained (optional)

Finishing touches

  • 1/2 red chilli sliced thinly and diagonally
  • 1/2 green chilli sliced thinly and diagonally

Directions

  1. In a soup pot, add rice water, kelp and anchovies. Bring to a simmer for 5 minutes. Discard kelp.
  2. Add cabbage (the white stem portion), shiitake mushrooms, carrots, and firm tofu. Simmer for 3 minutes.
  3. Add the rest of the cabbage, enoki mushrooms and ito konyaku.
  4. Add soybean paste mixture and chilli powder. Stir into the soup to mix well thoroughly.
  5. Scatter chillis and spring onions to finish. Simmer for 10 seconds and turn off the stove. The soup is ready to serve with a warm bowl of steamed rice.
                                           

Leave a Comment





13 Responses to “Korean Soybean Paste Stew (Doenjang Jjigae)”

  1. Jun — December 13, 2013 @ 12:56 pm

    yum yum ! love to eat it by pouring a bowl of rice to soak the soup just whets my appetite !

    Reply

  2. Angela Wang — December 13, 2013 @ 1:01 pm

    Does the word “jjigae” means stew? Yay for meatless recipes!! Hehe. So the Koreans, Japanese and Chinese do like soybean paste a lot heh :)

    Reply

    • wiffy replied: — December 13th, 2013 @ 2:08 pm

      Yes I think so. Kimchi jigae, budae jigae, doenjang Jjigae :)

      Reply

  3. tigerfish — December 13, 2013 @ 1:13 pm

    I like this! Almost like a mini hotpot for one! :) Need to go to Korean grocery store one day and stock up all the Korean ingredients.

    Or may be I can use miso which I have? But then not Korean and authentic anymore? :P

    Reply

    • wiffy replied: — December 13th, 2013 @ 2:11 pm

      yes can use miso to make this a Japanese nabe. Though I think you should try out the Korean soybean paste one day, you will like it!

      Reply

  4. juhuacha — December 13, 2013 @ 7:19 pm

    I like this korean drama too. Watched it many times especially the competition in the show.

    Reply

    • wiffy replied: — December 16th, 2013 @ 11:01 am

      hi 5! I really like the male lead in this show, Kim Rae Won. Can tell from the show (the camera purposely took a long shot of him whenever he’s cutting) that he is a really good cook in real life.

      Reply

  5. Ching — December 14, 2013 @ 1:41 am

    Looks comforting and delicious, so great for this cold winter weather here.

    Reply

  6. TasteHongKong — December 15, 2013 @ 10:59 pm

    I was enjoying a similar stew the other day, having Korean soy bean paste (like using it for steaming fishes too) and most ingredients available from fridge.. Very convenient indeed!

    Reply

  7. B — December 16, 2013 @ 8:58 pm

    Flavourful and delicious soup!

    Reply

  8. ww — November 26, 2014 @ 4:55 pm

    hi, may i know if korean doenjang is the same as chinese taucheou? thanks!

    Reply

    • wiffy replied: — November 26th, 2014 @ 5:15 pm

      No, not the same. Doenjang is more in a paste form (like miso), very suitable for making soups & stews. While tacheo is more salty, more suitable for stir fries or chilli paste.

      Reply

      • ww replied: — December 5th, 2014 @ 11:14 am

        thanks so much!