Cherry & Dennis Recipes
Korean Doenjang Jjigae with Tofu and Vegetables
韓式大醬豆腐雜菜湯
Recipe overview
Korean soybean-paste stew gently simmers tofu, potato, zucchini, onion and mushrooms into a deeply savoury vegetable broth.
01
Ingredients
Main ingredients
- 400 g tofu
- 2 piece medium potatoes
- 1 piece zucchini
- 1 piece onion
- 150 g dried shiitake mushrooms
- 3 clove garlic
Seasoning
- 4 tbsp Korean fermented soybean paste
Garnish
- 2 stalk spring onion
- 1 piece chilli
Stock
- 1 L water
02
Tools
- knife
- cutting board
- mixing bowl
- measuring cup
- measuring spoons
- pot
- ladle
- wooden spoon
- bowl
03
Steps
Step 1
Drain and cut the tofu
Drain the tofu and cut it into 2 cm cubes; set aside on a plate.
Step 2
Prepare the vegetables
Cut the courgette into 2 cm half-moons and the potato and onion into 2 cm chunks; keep them separate.
Step 3
Prepare aromatics
Mince the garlic and slice the spring onion and chilli, reserving green onion for finishing.
Step 4
Bring water to a simmer
Bring 1 litre water to a gentle simmer over medium heat.
Step 5
Dissolve the doenjang
Ladle 100 ml hot water from the pot into the doenjang and mix until smooth, then stir it back into the pot.
Step 6
Cook the potatoes first
Add the potatoes to the doenjang broth and simmer for 8 minutes.
Step 7
Add onion and mushrooms
Add the onion, mushrooms and garlic and simmer for 5 minutes.
Step 8
Add the zucchini
Add the zucchini half-moons and keep at a gentle simmer for 3 minutes.
Step 9
Add the tofu
Gently add the tofu cubes and move them from the side with a ladle without breaking them.
Step 10
Simmer until tender
Simmer for 5 more minutes until potatoes pierce easily and the tofu is hot through.
Step 11
Add chilli and spring onion
Add the chilli and spring onion from 1.5 stalks, simmer for 30 seconds and turn off the heat.
Step 12
Rest and serve
Rest the stew for 2 minutes, ladle into a deep bowl and finish with the spring onion from the remaining half stalk.
Common mistakes
- Do not add extra salt before tasting because doenjang is already savoury and salty.
Tips
Cook the potato first and add tofu later so the potato softens while tofu stays intact.
