Photograph of the finished Doenjang jjigae

Korea · Canh tương đậu doenjang

Doenjang jjigae

35 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Korean soybean paste (doenjang) Korean soybean paste (doenjang) 2.8 oz
  • Photograph of Tofu Tofu 11.3 oz
  • Photograph of Zucchini Zucchini 7.1 oz
  • Photograph of Potato Potato 7.1 oz
  • Photograph of Onion Onion 4.2 oz
  • Photograph of Mushrooms Mushrooms 4.2 oz
  • Photograph of Garlic Garlic 0.4 oz
  • Photograph of Chilli Chilli 4
  • Photograph of Spring onion Spring onion 1.1 oz
  • Photograph of Dried anchovies Dried anchovies 0.7 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Simmer dried anchovies in water in an earthenware pot for 10 minutes to make broth, then remove the fish pieces.
  2. 2 Dissolve the doenjang (fermented soybean paste) in the broth until completely dissolved, then season with minced garlic.
  3. 3 Add the potatoes and onions and cook for 8 minutes, or until the potatoes begin to soften.
  4. 4 Add zucchini, mushrooms, and diced tofu, and cook for another 5 minutes.
  5. 5 Add the sliced chili peppers and green onions, bring to a boil for 1 minute, then bring the whole pot to the table.

With an appliance

  • Microwave 32 min

    Replace step 3: toss the potatoes and onions in the loosely covered soy sauce bowl at 800W for 5 minutes; reduce this to about 3 minutes and don't worry about overflowing, the potatoes will soften evenly. The squash, mushrooms, and tofu from step 4 should be tossed for an additional 4 minutes to maintain their shape.

Start cooking