Doenjang jjigae is a stew made with fermented soybean paste, doenjang. It is one of the must have dishes of everyday homecooked Korean meals.
This hearty stew is my all time favorite meal when I feel for a hearty, robust soup with tofu and vegetables. Its easy and fast to prepare. The earthy flavor of soybean paste is fused with hearty vegetables like Korean radish and zucchini. If you like a little spice, you can add Gochugaru, korean red pepper flakes in the stew.
1 medium onion, cut into ½-inch pieces
1 small zucchini, cut into ½-inch pieces
1 green Korean chili pepper (cheong-gochu), stemmed and chopped
4 garlic cloves, minced
4 large shrimp, shelled, deveined, washed, and coarsely chopped (you can add in clams, or any of your fav meat as well)
2½ cups water (just enough water to cover all ingredients in the pot)
7 dried anchovies, guts removed
3 tablespoons fermented soybean paste (doenjang)
6 ounces medium-firm tofu, cut into ½-inch cubes
2 scallions (spring onions), chopped
1. Combine the onion, zucchini, chili pepper, garlic, and shrimp in an earthenware pot or other heavy pot.
2. Fill water in the pot just enough to cover all the ingredients
3. Put the dried anchovies in a dashi bag, a pouch for stock-making sold at grocery store), and put them into the pot with other ingredients
4. Add water and cover. Cook over medium-high heat until it starts boiling. If you use a stainless steel pot, it will take less than 15 minutes, about 7 to 8 minutes.
5. Stir in the soybean paste, mix well. Cover and cook for another 10 minutes over medium heat.
6. Add the tofu and cook for another 3 minutes.
7.Remove the anchovy pouch and discard.
8. Sprinkle with the scallions and serve as a side dish to rice. Serve it directly from the pot, or transfer to a serving bowl