Doenjang Jjigae (된장찌개)
Recipe by Nate Chu · View original
Ingredients
- 3 tablespoons tbsp Doenjang — fermented soybean paste
- 4 cups cup Anchovy broth — or dashi or vegetable broth
- 1 block pc Tofu — cubed
- 1 medium whole Zucchini — medium, sliced into half-moons
- 1 small whole Onion — small, diced
- 3 cloves clove Garlic — minced
- 1 teaspoon tsp Gochugaru (optional) — Korean red chili flakes, optional for heat
- 2 stalks stalk Scallion (optional) — sliced, for garnish
- 1 teaspoon tsp Sesame oil — for finishing
- to taste to taste Salt
Steps
- 1
Cube the soft tofu into bite-sized pieces.
- 2
Slice the zucchini into half-moons.
- 3
Dice the onion and mince the garlic.
- 4
Slice the scallion into rings for garnish.
- 5
Bring the anchovy broth to a boil in a large pot or stew pot.
⏱ 5 min - 6
Add the diced onion and minced garlic to the boiling broth.
- 7
Dissolve the doenjang in a small bowl with a ladle of hot broth, then stir it back into the pot. This prevents lumps.
- 8
Add the sliced zucchini and cubed tofu to the pot. Bring to a gentle simmer.
⏱ 8 min - 9
Taste and adjust seasoning with salt. Add gochugaru if you prefer more heat.
- 10
Drizzle with sesame oil and garnish with sliced scallion. Serve hot.