Doenjang Jjigae Korean Soybean Paste Stew Recipes

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DOENJANG JJIGAE (KOREAN SOYBEAN PASTE STEW)



Doenjang Jjigae (Korean Soybean Paste Stew) image

A staple Korean stew made with fermented soybean paste (doenjang)

Provided by Hyosun

Categories     Main

Number Of Ingredients 12

3 ounces pork (preferably fatty pork) (shoulder, or loin (or beef))
9 ounces tofu (dubu, 두부)
1/2 medium zucchini (4 to 5 ounces)
2 ounces Korean radish (mu, 무) (and/or 1 small potato, sliced into 1/4-inch thick bite size pieces. )
1/4 medium onion
1 chili pepper (green or red)
1 scallion
2 tablespoons doenjang (된장), Korean soybean paste
1 teaspoon gochugaru (고추가루 ), Korean chili pepper flakes (adjust to taste)
2 teaspoons minced garlic
2 cups water (or anchovy broth) (see note)
1 teaspoon vinegar (optional)

Steps:

  • Cut the tofu and zucchini into about 1-inch cubes. Cut the radish into thin small squares. Thinly slice the onion and pepper. Roughly chop the scallion. Slice the meat into thin strips.
  • Preheat a small pot with a little bit of oil. Sauté the meat, soybean paste, and chili pepper flakes, over medium heat for 3 to 4 minutes.
  • Add the water (or anchovy broth) and stir well to dissolve the soy bean paste. Add the radish (if using a potato, add it in the next step). Boil over medium high heat for 3 to 4 minutes.
  • Add the onion, garlic, tofu, zucchini, and chili pepper. Boil for an additional 5 to 6 minutes. Throw in the scallion pieces and add the optional vinegar with a minute or two remaining.
  • Serve with a bowl of rice while it is still bubbling from the heat.

DOENJANG-JJIGAE (FERMENTED SOYBEAN PASTE STEW)



Doenjang-jjigae (Fermented soybean paste stew) image

Hi everybody! Today my doenjang (fermented soybean paste) project is done by releasing this video recipe: How to make one of the most popular and representative doenjang dishes: doenjang-jjigae aka fermented soybean paste stew! Many Koreans say, "I never get tired of eating kimchi...

Categories     Side dish

Time 50m

Yield Serves 2-4

Number Of Ingredients 10

2 green onions, chopped
1 medium onion, cut into ½-inch pieces (about 1 cup)
1 small zucchini, cut into ½-inch pieces (about 1 cup)
1 green Korean chili pepper (cheong-gochu), stemmed and chopped
4 garlic cloves, minced
4 large shrimp, shelled, deveined, washed, and coarsely chopped (about ⅓ cup)
2½ cups water
7 dried anchovies, guts removed
5 tablespoons fermented soybean paste (doenjang)
6 ounces medium-firm tofu, cut into ½-inch cubes (about 1 cup)

Steps:

  • Combine the potato, onion, zucchini, chili pepper, garlic, and shrimp in a 1½-quart (6 cups) earthenware pot or other heavy pot. Wrap the dried anchovies in cheesecloth (or a dashi bag, a pouch for stock-making sold at a Korean grocery store), and put them into the pot with other ingredients Add water and cover.
  • Cook over medium-high heat for 15 minutes until it starts boiling. If you use a stainless steel pot, it will take less than 15 minutes, about 7 to 8 minutes.
  • Stir in the soybean paste, mixing well. Cover and cook for 20 minutes longer over medium heat. Add the tofu and cook for another 3 minutes. Remove the anchovy pouch and discard.
  • Sprinkle with the green onions and serve as a side dish to rice. Serve it directly from the pot, or transfer to a serving bowl. Everybody can eat together out of the pot, or portions can be ladled out in individual bowls for each person.

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 (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.

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