Doenjang jjigae recipe
Doenjang jjigae is a popular Korean stew that's often served as part of a meal. It's made with doenjang (fermented soybean paste), vegetables, and tofu, making it hearty and flavourful. When I was a child, I remember my mum and grandma would insist I have doenjang jjigae whenever I had an upset stomach. Little did I know back then, that the probiotics in the doenjang was actually helping my stomach – now as an adult, I proactively have this soup to keep my gut health in check and for the nostalgia. If you're looking for an easy-to-make dish that's nutritious and cosy, this recipe's for you. Have it with a hot bowl of rice with your favourite sides, and you've got yourself a homey and nutritious meal, to fill up your tummy and your soul.
- 4 tbsp doenjang (fermented soybean paste)
- 5 cups water
- 2 cloves garlic, minced (optional)
- 200 grams firm tofu, cut into cubes
- 2 cups mixed vegetables (zucchini, mushrooms, onions)
- 1/2 cup myeolchi (if you don't have myulchi, use vege or shitake instead)
- In a large pot, boil water and myeolchi to create a dashi broth. Bring to boil and once the water changes colour, take out the. myeolchi.
- Add the vegetables to the pot, and add loosen doenjang as well. Bring to boil.
- Simmer for about 10 minutes until the veges looked cooked, stirring occasionally. Add tofu last and cook for another few minutes.
- Doenjang jjigae is best served hot with some steamed rice or other grains of your choice. Enjoy!