Doenjang Jjigae
Jump to recipeIngredients
- 3 tablespoons doenjang (fermented soybean paste) (45 grams)
- 4 cups anchovy or kelp stock (960 milliliters)
- 5 ounces firm tofu, cubed (140 grams)
- 2 medium zucchini, halved lengthwise and sliced into half-moons (9.9 oz)
- 1 medium onion, cut into chunks (5.3 oz)
- 3 cloves garlic, minced (15 grams)
- 2 ounces ground beef or diced pork (55 grams)
- 3 scallions, cut into 2-inch pieces (1.1 oz)
- 1 red chili pepper, sliced into rings (optional) (10 grams)
- 1 tablespoon gochugaru (Korean red chili flakes) (5 grams)
- 1 teaspoon sesame oil (5 milliliters)
- 4 ounces clams or mussels, cleaned (optional) (115 grams)
- 1 tablespoon soy sauce (15 milliliters)
- 1 teaspoon sugar (4 grams)
Instructions
- 1
Heat a medium pot or heavy earthenware ttukbaegi over medium heat and add the sesame oil, swirling to coat the bottom.
- 2
Add the minced garlic and ground meat, stirring constantly for 1-2 minutes until the meat begins to brown and release its aroma.
- 3
Pour in the stock gradually and bring to a gentle boil, allowing the stock to reach 200 degrees Fahrenheit (93 degrees Celsius) within 3-4 minutes.
- 4
While the stock heats, dissolve the doenjang in a small bowl with 2-3 tablespoons of the warm stock, mixing until smooth and lump-free, then strain through a fine sieve to remove any particles.
- 5
Add the dissolved doenjang to the pot, stirring gently, then add the soy sauce, sugar, and gochugaru, tasting and adjusting seasonings as needed.
- 6
Add the onion chunks and zucchini slices, maintaining a gentle boil at approximately 210 degrees Fahrenheit (99 degrees Celsius) for 5-6 minutes until the vegetables soften slightly but remain intact.
- 7
Add the cubed tofu and optional clams or mussels, simmering for another 3-4 minutes until the shellfish opens and the tofu is heated through.
- 8
Scatter the scallions and sliced red chili pepper over the surface in the final 30 seconds of cooking, then remove from heat immediately to preserve their color and fresh bite.