Doenjang Jjigae (Korean Soybean Paste Stew)

• masa aktif: 10 minutes
• jumlah masa: 30 minutes

Bahan-bahan

800 ml anchovy broth

1 medium potato

1/3 zucchini

1 onion

1 block pressed tofu

1 tbsp dried prawn

1 tbsp dried scallop

1 tbsp minced garlic

1 tbsp gochugaru

2 tbsp doenjang

Arahan

Prepare the vegetables

Chop the potato, zucchini, onion, and tofu into bite-sized pieces. Try to keep them relatively uniform so they cook evenly.

Make the base broth

Bring the anchovy broth to a boil in a medium-sized pot. If you're using water with a stock cube, dissolve the cube fully before moving to the next step.

Add the aromatics and simmer

Add the potato, zucchini, onion, dried prawn, and dried scallop to the boiling broth. Cover the pot and let everything simmer until the potatoes are tender, about 10 to 15 minutes.

Layer in spice and garlic

Add the minced garlic and gochugaru. If you prefer a spicier stew, you can also add some chopped chili at this point.

Add the doenjang

Mix in the soybean paste. You can stir it directly into the broth or use a small strainer to dissolve it more smoothly.

Add tofu and finish cooking

Once the stew comes to a boil again, gently add the tofu. Let it simmer for another minute so the tofu absorbs some of the broth.

Serve

Ladle the stew into bowls and serve hot with steamed rice. The rice balances the bold, salty flavors of the jjigae perfectly.