Doenjang Jjigae Fermented Soybean Stew Recipes

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DOENJANG JJIGAE (된장찌개 / FERMENTED-SOYBEAN STEW)



Doenjang Jjigae (된장찌개 / Fermented-Soybean Stew) image

This fermented-soybean stew is the quintessential representation of Korean jang. The soft tofu, the dashi, and the sweetness of the vegetables work together to mellow the intensity of the doenjang so that your palate can discern the different facets of flavor.

Provided by Hooni Kim

Categories     Stew     Soup/Stew     Winter     Fall     Beef     Zucchini     Chile Pepper     Hot Pepper     Garlic     Tofu

Yield 4 servings

Number Of Ingredients 13

4 cups Dashi
¼ cup doenjang (Korean fermented soybean paste)
1 tablespoon gochujang (Korean red chili paste)
1 tablespoon gochugaru (Korean red chili flakes)
6 garlic cloves, minced
2 tablespoons soy sauce, or more to taste
2 medium onions, cut into 1-inch dice
2 medium green zucchini, cut into 1-inch chunks
1 red Korean chili pepper or other long hot chili, thinly sliced on the bias
1 green Korean chili pepper or other long hot chili, thinly sliced on the bias
½ pound brisket, sliced ⅛ inch thick (you can ask your butcher to slice it) and cut into 2- to 3-inch strips
1 pound soft or silken tofu, homemade (page 67) or store-bought, cut into 1-inch cubes
½ bunch scallions, cut into 1-inch batons

Steps:

  • Put the dashi in a stockpot or other large pot set over medium-high heat and bring to a simmer. Whisk in the doenjang and cook for 10 minutes to bring out its natural sweetness. Add the gochujang and simmer for 5 minutes. Add the gochugaru, garlic, and soy sauce and simmer for another 10 minutes.
  • Add the onions and simmer for 5 minutes. Add the zucchini and simmer for 5 minutes. (Adding the vegetables at different times will ensure that they will all be fully cooked at the end.) Add the chili peppers, beef, and tofu and simmer for 5 minutes. Taste and adjust the seasoning with more soy sauce if necessary.
  • Remove the pot from the heat, add the scallions, put on the lid, and let the stew rest for at least 30 minutes, and up to 2 hours, before serving. Serve with steamed rice and your favorite banchan, as any and all pair well with this stew.

DOENJANG JJIGAE (KOREAN SOYBEAN PASTE STEW)



Doenjang Jjigae (Korean Soybean Paste Stew) image

Try my best doenjang jjigae recipe. It's so hearty and delicious!

Provided by Sue | My Korean Kitchen

Categories     Stew

Time 25m

Number Of Ingredients 16

160 g beef brisket
2 Tbsp rice wine ((mirim))
A few cracks ground black pepper
3.5 cups rice water (, obtained by rinsing rice)
3 Tbsp doenjang ((Korean soybean paste))
1 Tbsp ssamjang ((Korean spicy dipping sauce))
2 tsp gochugaru ((Korean chili flakes))
1 tsp minced garlic
100 g potato ((3.5 ounces), all rounder variety, thinly sliced)
90 g zucchini ((3.1 ounces), thinly sliced)
35 g onion ((1.2 ounces), thinly sliced)
100 g enoki mushrooms ((3.5 ounces), stems removed and separated)
45 g shiitake mushrooms ((1.5 ounces), thinly sliced)
250 g tofu ((8.8 ounces), sliced into medium rectangle pieces)
20 g green onions ((0.7 ounces), thinly sliced)
2-3 chilies ((optional), green and red, thinly sliced)

Steps:

  • Combine the beef with rice wine and black peppers in a bowl. Mix them well. Preheat a medium sized pot briefly over medium high heat. Add the meat and stir. (You won't need to add any oil as the meat should have some fat attached to it.) Cook until it browns. Add the potatoes and stir for about 2 mins.
  • Pour over the rice water and start boiling. Add doenjang (Korean soybean paste) and ssamjang (Korean spicy dipping sauce) into the water, using a sieve, so it is easier to dissolve. Add gochugaru (Korean chili flakes) and garlic. Stir around.
  • Once the water starts rolling boiling, add the zucchini and onions. Boil for 1 min. Add the mushrooms and tofu then boil for 1 min. Add green onions and chilies and boil a further 1 min. Remove from the heat.
  • Serve with steamed rice and other Korean side dishes. (i.e. the side dish above shows - Korean egg roll, seasoned seaweed, radish kimchi)

Nutrition Facts : Calories 154 kcal, Carbohydrate 16 g, Protein 13 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 25 mg, Sodium 629 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

DOENJANG JJIGAE



Doenjang Jjigae image

A well-executed doenjang jjigae, or fermented soybean paste stew, can be a quiet but powerful exercise in restraint. This simple recipe allows the umami-rich flavor of the doenjang (DWEN-jahng) and the natural sweetness of onion, zucchini and radish to shine. The oil-packed anchovies here may not be as traditional as dried, but they are an effective substitute that I learned from my friend James Park. You can make this dish vegan by skipping the anchovies and swapping the slightly lily-gilding rib-eye steak for cubed medium-firm tofu.

Provided by Eric Kim

Categories     dinner, lunch, meat, soups and stews, main course

Time 15m

Yield 2 servings

Number Of Ingredients 12

5 tablespoons doenjang, plus more to taste (see Tip)
4 garlic cloves, crushed and coarsely chopped
1 small red onion, cut into medium dice
1 medium zucchini, cut into medium dice
5 ounces Korean radish, peeled, quartered, then thinly sliced crosswise
3 ounces fresh shiitake mushrooms, stems removed and caps thinly sliced
1 (4-inch) square dasima (dried kelp), cracked into small pieces
4 oil-packed anchovies, drained
1 tablespoon soy sauce
Salt
1 thin, boneless rib-eye steak (about 6 ounces), cut into 1-inch pieces
Steamed white rice, for serving

Steps:

  • To a medium pot, add the doenjang, garlic, onion, zucchini, radish, mushrooms, dasima, anchovies, soy sauce and 3 cups cold tap water, and season lightly with salt. Bring to a boil over high heat, then reduce the heat to gently boil, stirring once or twice, until the vegetables start to soften and the broth tastes intensely savory and as salty as the sea, about 10 minutes. Adjust seasoning with more doenjang or salt as desired; the stew should be assertively seasoned.
  • Stir in the steak and continue gently boiling the jjigae, stirring once or twice, until the meat is just cooked through, about 5 minutes. Serve with bowls of fresh white rice.

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