Cook and Scale
Doenjang Jjigae
4 servings · 35 min total
A rustic, savoury Korean stew of fermented soybean paste simmered with potato, zucchini, mushrooms, and silky tofu until deeply comforting.
Ingredients
- 4 tbsp doenjang
- 1 tsp gochugaru
- 1 potato, cubed
- 1 zucchini, cubed
- 1 onion, sliced
- 2 garlic, minced
- 150 g shiitake mushroom, sliced
- 300 g tofu
- 7 dl vegetable stock
- 2 spring onion, sliced
- 1 fresh chilli, sliced
- 300 g white rice, to serve
Contains: Soy, Celery
Allergen info is best-effort — please verify yourself.
Method
- 1.
Dissolve the doenjang base — Whisk the doenjang and gochugaru into the vegetable stock until dissolved.
- 2.
Simmer potato and onion — Bring to a boil in a pot, then add the potato and onion and simmer for 8 minutes until the potato starts to soften.
- 3.
Add garlic and vegetables — Add the garlic, mushrooms, and zucchini and simmer for 5 more minutes.
- 4.
Add the tofu and chili — Add the tofu and chili and simmer for 3 more minutes until everything is tender and fragrant.
- 5.
Serve bubbling hot — Scatter with scallions and serve bubbling hot with steamed rice.