Video: Doenjang jjigae

I’m currently learning Korean, so we’ve been getting stuck in to some tasty Korean food too – and doenjang jjigae (된장찌개) had to be on the list. Doenjang is soy bean paste, which has a range of delicious uses. Jjigae is a stew, so when you put them together, doenjang jjigae is a soy bean paste stew.

Doenjang jjigae
Doenjang jjigae

It’s a lot tastier than this simple description makes it sound, too. We opted to add tofu to the stew rather than meat, of course, and it all works out wonderfully. I’m not a fan of miso or other Japanese soups so I was a little nervous about this one – but in fact, it’s nothing like those at all. It’s a lot less watery, and has a robust flavour that I can’t get enough of.

Doenjang jjigae
Doenjang jjigae

It’s fairly easy to make, and one tub of bean paste goes a very long way. I’m getting tempted to add it to just about everything we make as I’m such a fan of the flavour!

Doenjang jjigae
Doenjang jjigae

The stew follows a traditional recipe, including the use of whatever vegetables you have available – it’s used often as a way to create a dish from random leftovers because it is very versatile. Normally the doenjang would also be made from scratch, though we cheated with a ready-made tub. We also added a couple of hard-boiled eggs on top as our own flourish and to put a bit of extra protein in there.

Doenjang jjigae
Doenjang jjigae

This is so fun and easy to make and so tasty – I can honestly see why it might be the kind of thing you eat every day! Give it a try and let us know in the comments what you think – it’s so good we’re recommending it to everyone we meet.

Doenjang jjigae
Doenjang jjigae

Here’s the video, and look below for the full recipe!

Doenjang jjigae
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Doenjang jjigae


Course: Main Course
Cuisine: Korean
Servings: 2 bowls
Author: VegBurge
Ingredients
  • 3 tbsp doenjang (soy bean paste)
  • 1 onion chopped
  • 1 red pepper chopped
  • 5 mushrooms chopped
  • 2.5 cups water
  • 225 g tofu
  • 2 eggs
Instructions
  1. Put the vegetables and water into a saucepan and cover. Cook over medium heat and bring to a boil.

  2. Stir in the soybean paste, mixing well. Cover and simmer for 20 minutes.

  3. Meanwhile, hardboil the eggs and then allow them to cool a little.

  4. Add the tofu and cook for another 3 minutes.

  5. Take it off the heat and serve.

  6. Peel off the shell from your eggs, cut in half, and serve on top.

Recipe Notes

For a finishing touch, try chopping finely some spring onions and scattering them over the finished soup in the bowl.

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