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Doenjang jjigae is a stew-like dish made with doenjang, a Korean fermented soybean paste. It is one of the most popular jjigae dishes in Korea.
The dish is said to have originated during the Joseon Dynasty (1392-1910). At that time, doenjang was not yet available in Korea and people had to make do with other fermented soybean pastes. One of these was called meju and it was used to make a dish called meju-jjigae.
Meju-jjigae was a simple stew made with meju, water, vegetables, and sometimes meat. It was not as flavorful as doenjang jjigae, but it was a good way to use up leftover meju.
When making doenjang jjigae, it is important to have a good balance of ingredients. Start by sautéing garlic, onions, and your choice of vegetables in a pot. Then add the doenjang paste and stir to combine. Pour in the anchovy stock and bring the mixture to a boil. Once boiling, reduce heat to a simmer and add cubes of tofu or cubed pork. Let the stew simmer for at least 30 minutes to let the flavors blend. Finally, season with salt and pepper to taste, add some sesame oil, and serve. Enjoy your delicious doenjang jjigae!
Jump to: Ingredient Breakdown Insights
|green chile pepper|
|red chile pepper|
|rice rinsing water|
|sprinkle sesame seed|
|korean green chile|
|korean red chile|
|yukon gold potato|