Not silken tofu like soondubu but a medium or firm tofu. The only requirement is that doenjiang jigae has tofu. This stew also works really well with any the following additions or substitutions for the vegetables:
#Soybean paste stew recipe free
While some Korean moms will saute their veggies first, those who can’t be bothered are free to dump and go. Since home cooking should not be hard or make you feel bad, this method should suit your tastebuds just fine.īasically, put everything in a pot and boil. While controversial, the dump and go method is most certainly convenient. Jalapeno and gochujang Korean chili paste are optional. This recipes uses zucchini, mushrooms, medium firm tofu, garlic, deonjiang or soybean paste. It also makes the dump and go method much easier.
While you could use a vegetable stock or kombu broth instead of water, the doenjiang has enough umami flavor to hold its own. It may also add clams or beef.įortunately, we don’t have to mess around with any of that. Traditional doenjang jigae generally begins with an anchovy stock. Adding them adds spice without the typical red spiciness of kimchi and Korean red chili flakes. The doenjiang jigae version usually always has tofu while the guk version usually contains just vegetables such as soybean sprouts, spinach, mushrooms and more water. You may see the soybean paste featured in jigae, the Korean word for stew, or guk, the Korean word for soup, Pictured is the Korean black stoneware pot known as a ttukbaegi. The soup can be cooked and served in the same pot. Pronouned “dwen-jahng”, it hasn’t quite gained the mainstream popularity that Korean gochujang has and for that reason, this soup may still be shrouded in mystery for non Korean foodie elite.Īt its heart, it is a simple homestyle stew made with tofu and additional vegetables.Įvery Korean family makes it and has their own version that may traditionally include anchovies, beef, or clams. While many know the beloved creamy tofu soup known as soondubu jigae, this doenjiang jigae is another tofu soup made with the fermented Korean soybean paste, called doenjiang.
This richly flavored stew seasoned with Korean soybean paste is meant to be served with rice and eaten with lots of side dishes such as sesame spinach, 5 minute bean sprouts, and cucumber kimchi. While it may not appear in all Korean restaurants, it is definitely part of every Korean family’s trove of recipes. Doenjiang jigae is a classic Korean tofu soup made with soybean paste. This protein packed, easy tofu soup is for real Korean foodies who want to experience real Korean flavor, without any animal products.
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