Doenjang Jjigae Recipe

 

Ingredients:

• 1/4 cup fermented soybean paste (doenjang)
• 1 small onion, thinly sliced
• 1 small zucchini, sliced
• 1 small potato, peeled and diced
• 1/2 cup tofu, diced
• 2 green onions, chopped
• 2 cloves garlic, minced
• 1 green chili pepper, sliced (optional)
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 4 cups water or anchovy-kelp broth
• Salt, to taste
• Pepper, to taste

Instructions:

1. Prepare the Ingredients: Cut the onion, zucchini, potato, tofu, green onions, and green chili pepper (if using) into bite-sized pieces.
2. Sauté Vegetables: Heat vegetable oil and sesame oil in a pot over medium heat. Add minced garlic and sauté until fragrant. Add sliced onion and sauté until translucent.
3. Add Potatoes: Add diced potato to the pot and sauté for a few minutes.
4. Add Water or Broth: Pour water or anchovy-kelp broth into the pot and bring it to a boil. Let it simmer until the potatoes are slightly cooked.
5. Add Fermented Soybean Paste: Add fermented soybean paste (doenjang) to the pot and stir until it is dissolved into the broth.
6. Add Tofu and Zucchini: Add diced tofu and sliced zucchini to the pot and simmer until all the vegetables are cooked through.
7. Season: Season with salt and pepper to taste. Adjust the seasoning if necessary.
8. Garnish and Serve: Garnish with chopped green onions and sliced green chili pepper for extra flavor and color. Serve hot with steamed rice.

Enjoy your hearty and nutritious doenjang jjigae! Feel free to adjust the ingredients and seasoning according to your preference. This traditional Korean stew is perfect for warming you up on chilly days.