Step by Step
1
Prepare the Broth and Aromatics
If using anchovy broth, prepare it by simmering dried anchovies and kelp in water for 15-20 minutes, then strain. Otherwise, just have 4 cups of water ready. Mince the garlic and slice all your vegetables and tofu as directed. If using pork belly or beef, cut into bite-sized pieces.
⏱ 10 min
2
Sauté Meat (Optional) and Vegetables
In a medium pot or Korean earthenware pot (ttukbaegi), add a splash of cooking oil. If using pork belly or beef, add it and cook until browned, about 3-5 minutes. Add the sliced onion, potato (or radish), and minced garlic. Sauté for 3-4 minutes until the onion softens and becomes fragrant.
⏱ 8 min
3
Add Doenjang and Broth
Add the doenjang and gochujang (if using) to the pot. Stir well to coat the vegetables and meat, cooking for 1-2 minutes to toast the paste slightly. Pour in the anchovy broth or water. Bring the stew to a boil.
⏱ 5 min
4
Simmer with Zucchini and Mushrooms
Once boiling, reduce the heat to medium-low. Add the sliced zucchini and mushrooms. Let the stew simmer gently for 10-15 minutes, allowing the flavors to meld and the vegetables to become tender.
⏱ 15 min
5
Incorporate Tofu and Peppers
Gently add the cubed tofu and sliced serrano or jalapeño pepper (if using) to the stew. Continue to simmer for another 5 minutes, ensuring the tofu is heated through and the flavors are fully developed.
⏱ 5 min
6
Final Seasoning and Garnish
Taste the stew and adjust seasoning if necessary. You might add a pinch of salt or more doenjang if you prefer a stronger flavor. Stir in half of the chopped green onions. Ladle the hot doenjang jjigae into individual serving bowls and garnish with the remaining fresh green onions.
⏱ 2 min
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