What's
New
Korean Soybean Paste Stew (Doenjang Jjigae)
Filed Under: 30-Minute Recipes Asian Recipes Korean Recipes Meatless Recipes Popular Recipes Recipes Soups
Korean Soybean Paste Stew (Doenjang Jjigae) Recipe
Feel free to adapt the vegetables listed in (A) with your favourite seasonal ingredients.
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:
- In a soup pot, add rice water, kelp and anchovies. Bring to a simmer for 5 minutes. Discard kelp.
- Add cabbage (the white stem portion), shiitake mushrooms, carrots, and firm tofu. Simmer for 3 minutes.
- Add the rest of the cabbage, enoki mushrooms and ito konyaku.
- Add soybean paste mixture and chilli powder. Stir into the soup to mix well thoroughly.
- 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.
Pages: 1 2
yum yum ! love to eat it by pouring a bowl of rice to soak the soup just whets my appetite !
Does the word “jjigae” means stew? Yay for meatless recipes!! Hehe. So the Koreans, Japanese and Chinese do like soybean paste a lot heh :)
Yes I think so. Kimchi jigae, budae jigae, doenjang Jjigae :)
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
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!
I like this korean drama too. Watched it many times especially the competition in the show.
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.
Looks comforting and delicious, so great for this cold winter weather here.
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!
Flavourful and delicious soup!
hi, may i know if korean doenjang is the same as chinese taucheou? thanks!
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.
thanks so much!