Doenjang Jjigae (Soybean Paste Stew)
A traditional Korean stew made with doenjang (fermented soybean paste), vegetables, seafood or meat, and tofu.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Pour the anchovy-kelp broth into a traditional earthenware pot (ttukbaegi) or small saucepan and bring to a boil over medium-high heat.
- 2
Place the doenjang in a small mesh strainer and lower it into the broth. Use a spoon to push the paste through the strainer, ensuring it dissolves completely without clumps.
- 3
Add the diced potato, onion, and minced garlic to the boiling broth. Reduce the heat to medium and simmer for 5-7 minutes until the potatoes are halfway cooked.
- 4
Stir in the diced zucchini and continue to simmer for another 4-5 minutes until all the vegetables are perfectly tender.
- 5
Add the cubed tofu and sliced green chili pepper. Let the stew bubble for 2-3 more minutes.
- 6
Skim off any excess foam from the top and serve bubbling hot with steamed rice.
Plan it in Listahan
Add Doenjang Jjigae (Soybean Paste Stew) to your week, check it against your household's allergens, and build the shopping list automatically.