Doenjang Jjigae (Rich Korean Soybean Stew)

Method4 steps · about 20 min

1. 1

   Step 1: To make the anchovy stock, combine rice starch water, dried anchovy (5), and sea kelp (dashima) in a stone pot or soup pot and bring to boil. Reduce the heat to low and simmer for 3-4 minutes. Discard the anchovies and sea kelp.

   Simmer anchovy stock · 4 minUses 2 cups (480 ml) rice water (see note below) · 5 large dried anchovy (deveined) · 1 piece dried sea kelp (dashima)

2. 2

   Step 2: To prepare the stew, use a mini scoop strainer or slotted spoon to dissolve the pastes into the stock. Add the onion and bring to a gentle boil over medium heat.

   Uses 2 heaping tbsp (30 g) Korean soybean paste (doenjang) · 1 tsp (5 g) Korean chili paste (gochujang) · 1/2 (about 50 g) small onion (chopped) · prepared rice-water anchovy stock

3. 3

   Step 3: When the broth starts to boil, add zucchini, tofu, and mushrooms, then reduce to medium-low heat and let it simmer for 2-3 minutes.

   Simmer with vegetables · 3 minUses 1 (about 120 g) small zucchini (diced) · 4 oz (115 g) soft tofu (diced) · 2 oz (56 g) mushroom (optional)

4. 4

   Step 4: Near the end of cooking, stir in garlic (1 clove), chili (1) flakes, and fresh chili slices. Once done, turn off the heat and top with chopped green onion (1) for a fresh, aromatic finish.

   Uses 1 clove garlic (finely minced) · 1 tsp (3 g) Korean chili flakes (gochugaru) (optional) · 1 fresh chili (sliced) · 1 green onion (finely chopped)