
Doenjang jjigae is a staple in many Korean homes, as no Korean household with a kitchen would be without the fermented soybean paste called doenjang. In that sense, it is often considered a rival to kimchi jjigae.
Although tofu is considered essential, this hearty dish can be made with a wide variety of ingredients, including zucchini, mushrooms, napa cabbage, mugwort, okra, spinach, potatoes and more, all simmered in a rich broth seasoned with doenjang. Its versatility allows for the addition of seasonal ingredients, such as spring sprouts, depending on availability.
To enhance the flavor, beef can be added for a richer taste, or seafood such as crab, shrimp or clams can be included to highlight the refreshing broth.
Its deep, earthy flavor is both satisfying and soothing, making it an ideal choice for those who prefer to stay away from spice.
For those seeking a comforting meal with a rich umami flavor that‘s low on the heat, give doenjang jjigae a try!
(soybean paste stew, Korean fermented soybean soup, savory doenjang stew)