Doenjang Jjigae
A fast Korean stew of fermented soybean paste with potato, zucchini, tofu, and green chile in a kelp and shiitake broth. Deeply savory and salty, built to be eaten with rice.
- 1
Bring the water, kelp, and dried shiitake to a bare simmer in a small heavy pot. After 10 minutes lift out the kelp; leave the mushrooms until soft, then slice them and return them to the pot.
- 2
Whisk the doenjang into the broth, pressing it through a small sieve or against the side of the pot until no lumps remain, then stir in the gochugaru.
- 3
Add the potato, onion, and garlic and simmer until the potato is almost tender, about 8 minutes.
- 4
Add the zucchini and simmer 3 minutes, then slide in the tofu and green chile and simmer 3 minutes more, stirring gently so the tofu stays intact.
- 5
Scatter the scallions over the top and serve bubbling hot.
Ingredients
- 4 cups water
- 1 (4-inch) piece dried kelp
- 4 dried shiitake mushrooms
- 3 tablespoons doenjang
- 1 teaspoon gochugaru
- 1 medium potato, peeled and cut into 1/2-inch cubes
- 1/2 onion, sliced
- 3 cloves garlic, minced
- 1 small zucchini, halved lengthwise and sliced 1/2 inch thick
- 14 ounces firm tofu, cut into 3/4-inch slabs
- 1 green chile, sliced
- 2 scallions, cut into 1-inch lengths
Instructions
- 1
Bring the water, kelp, and dried shiitake to a bare simmer in a small heavy pot. After 10 minutes lift out the kelp; leave the mushrooms until soft, then slice them and return them to the pot.
- 2
Whisk the doenjang into the broth, pressing it through a small sieve or against the side of the pot until no lumps remain, then stir in the gochugaru.
- 3
Add the potato, onion, and garlic and simmer until the potato is almost tender, about 8 minutes.
- 4
Add the zucchini and simmer 3 minutes, then slide in the tofu and green chile and simmer 3 minutes more, stirring gently so the tofu stays intact.
- 5
Scatter the scallions over the top and serve bubbling hot.