Doenjang jjigae - Korean soybean paste stew

Doenjang jjigae is the meal many Koreans associate with home. It's not a celebratory dish, but an everyday bubbling stew placed in the middle of the table and shared by all. At its heart is doenjang, a fermented soybean paste with a deep, salty, and almost meaty umami flavor. You fill the pot with zucchini, potato, onion, and tofu, and let it all simmer until the broth is rich and fragrant. Serve it piping hot with a bowl of jasmine rice and some kimchi on the side.

• Cuisine: South Korea
• Prep time: 30 minutes
• Servings: 4 people
• Difficulty: Easy

Instructions

1. Pour the water or broth into a medium-sized pot, preferably a Korean earthenware pot, and bring to a boil.
2. Stir the doenjang paste into the liquid with a spoon or a small sieve, ensuring it distributes completely and doesn't clump.
3. Add the diced potato and onion first, as they take the longest to cook, and boil for a couple of minutes.
4. Add the zucchini and fresh chili, and let the stew simmer until the vegetables are almost tender.
5. If you want to add meat or seafood, add it now – thinly sliced pork or a few shrimps work well – and cook until heated through.
6. Gently fold in the diced tofu at the very end to help them keep their shape, and only simmer for a couple of minutes.
7. Season with a little extra doenjang for depth or gochugaru for heat. It should be distinctly salty and umami.
8. Sprinkle with sliced spring onions and stir in a little finely chopped garlic before bringing the bubbling pot to the table with steaming rice.

Tips

• Aim for a deep, salty umami flavor rather than strong heat – the chili is completely optional and can be omitted.
• If you want it completely vegetarian, use firm tofu and a vegetable or kelp broth instead of meat.
• Avoid boiling the tofu too vigorously; a gentle simmer keeps it whole and soft in the center.
• A small dollop of doenjang stored in the freezer goes a long way – the paste keeps almost indefinitely in the refrigerator.