Doenjang Jjigae (Korean Soybean Paste Stew)

🥘 Ingredients

Anchovy Stock

• dried sea kelp
  1 piece
• large dried anchovies
  5
• rice water
  2 c

Stew

• doenjang
  2 heaping tbsp
• fresh chili
  1
• garlic
  1 clove
• gochugaru
  1 tsp
• gochujang
  1 tsp
• green onion
  1
• mushrooms
  2 oz
• onion
  1/2 small
• soft tofu
  4 oz
• zucchini
  1 small

🍳 Cookware

• small pot

Anchovy Stock

1. 1

   Add rice water , large dried anchovies (deveined), and dried sea kelp to a small pot . Bring to a boil, then reduce heat and simmer for ⏱️ 3-4 minutes . Remove and discard anchovies and kelp.

   rice water: 2 c, large dried anchovies: 5, dried sea kelp: 1 piece

Stew

1. 1

   Dissolve doenjang and gochujang into the stock. Add onion (chopped) and bring to a gentle boil over medium heat.

   doenjang: 2 heaping tbsp, gochujang: 1 tsp, onion: 1/2 small
2. 2

   Add zucchini (diced), soft tofu (diced), and mushrooms (optional). Reduce to medium-low and simmer for ⏱️ 2-3 minutes .

   zucchini: 1 small, soft tofu: 4 oz, mushrooms: 2 oz
3. 3

   Stir in garlic (finely minced), gochugaru (optional), and fresh chili (sliced) near the end of cooking.

   garlic: 1 clove, gochugaru: 1 tsp, fresh chili: 1
4. 4

   Turn off heat, top with green onion (finely chopped), and serve hot with rice.

   green onion: 1
5. 📝

   Rice water: rinse rice once and discard that water. Add fresh water, swirl the rice to release starch, then use that milky water for the stew.