Name: Doenjang Jjigae (된장찌개 / Fermented-Soybean Stew)
Yield: 4 servings
Ingredients: 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 or store-bought, cut into 1-inch cubes; ½ bunch scallions, cut into 1-inch batons

Korean Recipes Photo of fermented soybean stew from Hooni Kim's 'My Korea' surrounded by sliced cucumbers seaweed rice...

Photo by Kristin Teig, Food Styling by Kay Chun, Prop Styling by Nidia Cueva

Doenjang jjigae is the quintessential representation of Korean jang. Because doenjang, the fermented soybean paste, is such a pungent ingredient, the best way to showcase its delicious flavor is to soften it. 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. If you buy artisanal natural doenjang, it will be quite sour in the beginning, but the sourness will turn to sweetness over time. Every traditionally made doenjang will take a different amount of time for this to happen.

Note: To prepare the stew without beef, replace the brisket with ½ pound peeled de-veined shrimp or other seafood. To make it vegetarian, use a vegan dashi and add ½ pound waxy potatoes cut into 1-inch chunks along with the onions in step 2.

Recipe information

Yield
4 servings

Ingredients

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 or store-bought, cut into 1-inch cubes

½ bunch scallions, cut into 1-inch batons

Preparation

Step 1
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.
Step 2
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.
Step 3
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.

Cookbook cover featuring a halved head of Korea cabbage.

TagsStew Soup/Stew Korean East Asian Asian Brisket Beef Meat Shrimp Shellfish Seafood Tofu Zucchini Squash Vegetable Chile Main Dinner Dairy Free Nut Free Simmer Fall Winter Cookbooks

Recipe notes

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