Doenjang Jjigae (Fermented Soybean Stew)
Doenjang Jjigae (Fermented Soybean Stew)
Doenjang Jjigae (Fermented Soybean Stew) is one of Korea's most traditional and beloved comfort foods, with roots that date back centuries. Doenjang (된장), the key ingredient in the stew, is a fermented soybean paste that has been a staple in Korean cuisine since ancient times. Its origins can be traced back to the Three Kingdoms Period (57 BC – 668 AD), when fermentation techniques were developed to preserve food for long periods.
The process of making doenjang begins with fermenting soybeans to create meju, which is then combined with salt and water to produce the rich, earthy paste. Doenjang has been a vital protein source in Korean diets, especially in times when meat was scarce or less available.
The stew itself is highly versatile and often includes simple ingredients like tofu, vegetables, and sometimes meat or seafood, making it accessible to everyone regardless of social class. Historically, it was a dish enjoyed by both royalty and commoners due to its nutritional value and ability to be adapted to whatever ingredients were available.
Doenjang Jjigae is not just a dish, but a symbol of Korean home cooking, embodying the essence of Korean culture with its reliance on fermentation and deep, umami flavors. Today, it remains a comfort food enjoyed by families across Korea, known for its warmth, simplicity, and nourishing qualities.
Ingredients (Serves 2):
- Main Ingredients:
- 2 tablespoons doenjang (Korean fermented soybean paste)
- 1/2 zucchini, sliced
- 100g tofu, cubed
- 1 small onion, sliced
- 1 small potato, cubed
- 1 chili pepper (optional, for heat), sliced
- 1/2 cup mushrooms (shiitake or enoki)
- 1 clove garlic, minced
- 2 cups water or anchovy broth (for extra flavor)
- Seasoning:
- 1 tablespoon gochugaru (Korean red pepper flakes, optional for added spice)
- 1/2 teaspoon sesame oil
- 1 green onion, chopped (for garnish)
Instructions:
- Prepare the Base:
In a medium pot, add 2 cups of water (or anchovy broth if using) and bring to a boil. Add the minced garlic and sliced onion, letting it cook for 2-3 minutes. - Add the Doenjang:
Stir in the 2 tablespoons of fermented soybean paste (doenjang), making sure it dissolves well into the broth. - Add the Vegetables:
Add the zucchini, potato, mushrooms, and chili pepper to the pot. Lower the heat and simmer for about 10 minutes until the vegetables are tender. - Add the Tofu:
Gently add the cubed tofu and simmer for another 5 minutes, allowing the flavors to meld together. - Final Touches:
If you want an extra kick, stir in 1 tablespoon of gochugaru and a drizzle of sesame oil. Let it cook for another minute. - Serve:
Garnish with chopped green onions and serve hot with a side of steamed rice.
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