Comforting.
Spicy.
Scrumptious.
Of all of the recipes in my cookbook, I did not anticipate that my Spicy Deonjang Jjigae recipe could be the one I see folks making, time and again and over once more! However on reflection, it makes a ton of sense. Doenjang jjigae, or Korean soybean paste stew, just isn’t solely comforting and scrumptious, it’s one of many easiest recipes in my arsenal. It’s an absolute staple of Korean delicacies and recognized for its wealthy, savory flavors, together with its hearty fillings. A scrumptious doenjang jjigae is quintessential Korean consolation meals and this doenjang jjigae recipe isn’t any exception to that rule.
So, with out additional ado, let’s get into it!
Disclaimer: A few of the hyperlinks on this submit could also be affiliate hyperlinks for merchandise I exploit and love. In the event you make a purchase order after clicking a kind of hyperlinks, I’ll earn a small affiliate fee, maybe sufficient to purchase some further gochujang or gochugaru 🙂
What Is Doenjang Jjigae?
Let’s start with the fundamentals: what does doenjang jjigae imply?
“Doenjang” or 된장 refers to Korean fermented soybean paste. In case you have my guide, then you’re already aware of what doenjang is–however let’s assessment for many who haven’t learn by means of the pantry part shortly: doenjang is comprised of fermenting yellow soybeans, typically with wheat or rice flour.
What does doenjang style like? In the event you’ve ever had miso, then you definitely’ll have a superb sense of what to anticipate with doenjang. Doenjang, nonetheless, is far more pungent and concentrated, imparting saltiness and the “funk” you’d count on from any fermented meals. As a result of doenjang tastes and even seems to be much like miso, folks typically discuss with doenjang jjigae as “Korean miso soup.” I wouldn’t try this, although, within the listening to of any precise Korean folks. Korean folks take satisfaction in doenjang as a uniquely Korean ingredient, one with its personal wealthy historical past. We’ll speak extra about doenjang, itself, under within the Elements part.
The second half of the Korean phrase is “jjigae” or 찌개. This refers to “stew.” To not be confused with soup (which might be doenjang guk or 된장국). That is not a recipe for Korean soybean paste soup (which is far more watery, incorporates fewer components, and really a lot a aspect piece to a bigger meal). This doenjang jjigae will comprise a ton of recent greens, shiitake mushrooms, and tofu to make sure that it’s a hearty stew–the type that would function its personal meal (with rice after all!).
It’s possible you’ll already be aware of many different basic Korean stews, like kimchi jjigae (kimchi stew) or soondooboo jjigae (silken tofu stew).
Doenjang Jjigae’s significance to Korean tradition.
Doenjang has been round since Korea’s Three Kingdom Period, which implies it’s been round for hundreds of years. Doenjang stew turned extremely popular within the mid-18th century, largely as a well being meals. Numerous greens could be cooked in a wealthy doenjang broth and tofu could be added for further diet and protein.
To many Koreans (together with this Korean), this staple Korean stew is much more ubiquitous than America’s rooster noodle soup. Why? As a result of, as you in all probability already know, Korean meals is all about creating the proper symphony of flavors and textures. A stew or jjigae is part of practically each meal as one of many “banchan” or aspect dishes. Deonjang jjigae is comparatively low-cost to arrange, not overpowering with its taste, and packs a good quantity of diet per spoonful. Therefore, you’ll typically see doenjang jjigae at breakfast, lunch, and dinner, and positively, it’s going to normally be tagged on as “service” (i.e., free of charge) as a part of your meal at Korean eating places.
Earlier, I warned in opposition to calling doenjang jjigae “Korean miso soup.” And I’ll out myself as having made this error myself once I first began growing recipes. Many Korean folks can be offended by the reference for a similar cause they’d be offended in case you referred to as kimbap “Korean sushi.” Whereas there are undoubtedly similarities in each taste and components, there are essential distinctions in the way in which doenjang is fermented. And, for a rustic that spent a lot of its historical past being compelled to erase its identification (culturally, linguistically, financially, and culinarily), components like doenjang characterize resilience and jeong–that untranslatable Korean phrase that refers to a deep reference to oneself and one another.
As a Korean American, I used to be a bit nervous about my readers’ reception to doenjang and this sort of stew. Though it is part of each Korean kitchen, doenjang isn’t a well-known ingredient for non-Koreans. Furthermore, doenjang isn’t the prettiest ingredient and it smells very sturdy. However most veteran cooks will know that that power of odor typically interprets into depth of taste.
I’ve been extraordinarily grateful to the vegan neighborhood which, in my expertise, is way extra prepared to strive new issues in terms of cooking and consuming. Lots of my non-vegan Korean pals have expressed their shock at how many individuals have been making doenjang jjigae out of my cookbook!
Key Elements and Notes on Substitutions for Doenjang Jjigae Recipe.
Though doenjang jjigae is a comparatively easy and easy recipe, a few of these components would require some dialogue!
Doenjang or Korean Fermented Soybean Paste.
In case you are stunned by this ingredient, I dunno what to inform ya! In fact doenjang jjigae goes to comprise doenjang in it! And, as we mentioned above, doenjang is Korean fermented soybean paste. Why the “Korean” in entrance of fermented soybean paste? In order that it’s not confused with miso, which can be a kind of fermented soybean paste.
The place are you able to get doenjang? At this level, you may solely buy doenjang at Asian grocery shops or on-line. I’ve but to see doenjang at a Western fashion grocery retailer (although, clearly, I haven’t been to each single one). In a Korean grocery retailer, you’ll typically discover doenjang in both the refrigerated part (normally with the produce) or within the sauce aisle (the place you’ll additionally discover soy sauce and gochujang). In fact, you too can make your personal home made model of doenjang, however actually? Retailer-bought doenjang could be wonderful.
What sort of doenjang must you get? Yup, there are actually a whole lot of various varieties and types of doenjang. A few of them might embody beef or seafood, so ensure that to learn the labels! And, the worst half is, they’re typically altering. For instance, I needed to recommend Chung Jung One’s “Kong” Doenjang as a result of it’s gluten-free. However I can’t discover it anyplace on-line anymore!
However, right here’s what I’d advocate by way of manufacturers of doenjang: O’Meals or Chung Jung One (identical firm, completely different title) makes actually good, clear doenjang. The identical firm additionally makes a Delicate Doenjang, if that is your first go-around with fermented soybean paste. As a result of most industrial doenjang is fermented utilizing wheat, in case you are gluten-free ensure that to select up a gluten-free doenjang.
No, there isn’t a substitute for doenjang in doenjang jjigae. That’s like asking for an alternative choice to apples in apple pie. I might say pears, however then you definitely’d be consuming pear pie.
Gochugaru or Korean Pepper Powder.
You’ll already know this in case you made my kimchi jjigae or tteokbokki recipe, however gochugaru is a Korean pepper powder or Korean purple pepper flakes. Korean chili flakes usually are not essentially a conventional part of doenjang jjigae (I don’t assume my mother provides gochugaru to her doenjang jjigae), however I like so as to add it to provide the soybean stew a bit further warmth. In the event you’d moderately do with out the spicy kick, you may, after all, skip this ingredient.
Substitution Concepts: In the event you don’t have gochugaru and want a substitute, you may strive cayenne or smoked paprika, however your greatest wager is just to double up on the inexperienced chili pepper or jalapeño if all you’re involved about is warmth. Can you employ gochujang in case you don’t have doenjang? Certain! I don’t normally use Korean chili paste in my doenjang jjigae (gochujang tends to be on the sweeter aspect and I don’t like so as to add candy to my doenjang jjigae), however many Korean cooks will add a bit gochujang to their doenjang jjigae.
Greens.
This doenjang jjigae recipe contains plenty of greens. Keep in mind, it is a stew! So it must be as filling as a predominant dish! The next greens can be included in our doenjang jjigae:
- Korean squash or zucchini
- Yukon gold potato
- Onion
- Inexperienced onions
- Garlic
- Inexperienced chili pepper
Substitution Concepts: In the event you don’t have or like zucchini, you may all the time substitute them with Korean white radish or daikon radish (these aren’t the identical!). I, myself, don’t like Korean radish in my stews as a result of I really feel like they’re simply there to trick me into believing I’m consuming potatoes.
Vegetable Inventory.
This doenjang jjigae recipe requires vegetable inventory. You will discover a wonderful recipe for Korean fashion vegetable inventory in my tteokguk recipe or in my cookbook. However after all, store-bought vegetable broth can be nice.
Substitution Concepts: In the event you don’t have vegetable broth, no downside! You may all the time use plain water (I did this loads once I first began making this recipe). One other trick? You may take the water out of your closing rinse of rice while you’re rinsing the rice that can go together with your stew and use that in lieu of vegetable broth. It is a trick handed down from many Korean moms to assist create a wealthy, velvety broth for his or her stews!
Shiitake Mushrooms.
As you could have guessed by now, it is a meatless doenjang jjigae recipe, which, by the way in which, just isn’t some bastardization of this conventional Korean stew. Imagine it or not, there are many Korean dishes that aren’t full of meat and seafood. It’s not all about Korean BBQ! That mentioned, with the intention to give our stew that wealthy taste, stuffed with stick-to-your ribs earthiness, we use shiitake mushrooms. In the event you don’t have shiitake mushrooms, you should utilize no matter mushroom you like or have readily available!
Dahimsa or Dried Kelp.
Many many many Korean stews use anchovy inventory for the soup base. This vegan tackle doenjang jjigae doesn’t have to be bereft of these flavors. Simply swap out the little fishes for dried kelp! I exploit simply a few two-inch squares of dried kelp for my doenjang jjigae to create a lightweight “taste of the ocean” for this doenjang jjigae recipe. In the event you don’t have dried kelp, you may all the time add a pair drops of my vegan fish sauce.
Tofu.
A doenjang jjigae with out tofu is, effectively, in all probability not doenjang jjigae? It could be doenjang soup? Regardless, this recipe for doenjang jjigae is certainly going to have tofu in it. What form? Truthfully, you should utilize no matter tofu you need. Hottest sorts of doenjang jjigae use someplace within the comfortable to further agency vary of tofu. However in case you’re a kind of individuals who makes use of further agency for every thing, then this could be the excuse that you must strive medium or comfortable tofu! I’d not use tremendous agency tofu, as I believe that’s just too chewy for doenjang jjigae, nevertheless it’s as much as you!
Soup Soy Sauce.
There’s a “soup” soy sauce? Why sure, sure there may be. Korean folks take their soy sauce very severely. There are actually a whole lot of various sorts of soy sauces in Korea. The truth is, the Korean soy sauce aisle at a grocery retailer might be essentially the most dizzying of all of them. What’s soup soy sauce? Soup soy sauce is a much less processed soy sauce that’s saltier, however lighter in colour than common soy sauce. Many individuals describe it as having a “cleaner” taste that’s nearer to its supply–the identical block of meju (or fermented soybean) used to make doenjang.
In the event you’ve acquired my guide, then my palms down favourite soup soy sauce is Sempio’s. However in case you don’t have soup soy sauce, use no matter soy sauce you want! And naturally, in case you are gluten-free, ensure that to make use of tamari or different gluten-free soy sauce!
Toasted Sesame Oil.
The start of most Korean stews and soups is all the time the identical: toasted sesame oil. Toasted sesame oil is as Korean as kimchi, in my thoughts. Its aroma is mouthwatering and can impart incomparable taste to your doenjang jjigae. Be sure you choose up a good toasted sesame oil and not a cold-pressed form.
Step-by-Step Directions for Making Doenjang Jjigae.
Step 1.
To a big ddukbaeggi (Korean clay pot) or medium Dutch oven over low warmth, add sesame oil, olive oil, and gochugaru. Use chopsticks or a wood spoon to stir the gochugaru within the oil in order that it doesn’t burn till it begins to foam (about 1 to 2 minutes). Then, add the garlic, onion, inexperienced onion (white elements solely), mushrooms, zucchini, and potatoes. Sauté the greens within the chili-infused oil till aromatic, about 2 minutes.
Step 2.
Add the doenjang and stir till the greens are evenly coated. Then, deglaze the pot with soy sauce. Once more, stir the greens so they’re evenly coated. Add vegetable inventory and lift the warmth to medium-high. Add your dashima and convey your soup to a boil earlier than decreasing your warmth to medium. Enable your soup to cook dinner for a further 10 minutes, till your potatoes are fork tender.
Step 3.
Add your tofu and inexperienced chili pepper and cook dinner for a further 5 minutes, giving your tofu a while to suck up all of the flavors. Take away the dried kelp and garnish with inexperienced onion (inexperienced elements).
Often Requested Questions.
What’s the distinction between miso and doenjang?
Each miso (which is utilized in Japanese delicacies) and doenjang (which is utilized in Korean delicacies) are pastes made out of fermented soybeans. Nonetheless, miso is fermented utilizing koji (a kind of fungus) whereas doenjang is fermented utilizing meju (cooked and moldy soybeans) and brine. The differing fermentation course of ends in completely different colours (doenjang tends to be darker than miso) and taste profiles (miso tends to be milder and fewer pungent).
Are you able to make doenjang jjigae with miso?
Are you able to make doenjang jjigae gluten-free?
Sure! Simply ensure that to make the most of a gluten-free doenjang and gluten-free soy sauce (choices listed within the Elements part). The entire different components to doenjang jjigae are naturally gluten-free!
Recipe Card.
Spicy Doenjang Jjigae – Korean Fermented Soybean Stew.
The preferred Korean consolation stew!
- 1 tbsp further virgin olive oil
- 1 tbsp toasted sesame oil
- 2 tbsp gochugaru
- 1/4 cup diced onion
- 2 cloves garlic, minced
- 3 inexperienced onions, greens and whites separate
- 3 to 4 giant shiitake mushrooms, sliced
- 1/2 cup Korean squash or zucchini
- 1 cup Yukon gold potatoes (or any potatoes)
- 3 tbsp doenjang
- 2 tbsp soup soy sauce
- 2 to three cups vegetable inventory
- 2 2-inch squares of dashima (dried kelp)
- 16 oz sliced tofu (comfortable, medium, agency, further agency)
- 1 inexperienced chili pepper or jalapeño, seeded and thinly sliced
-
To a big ddukbaeggi (Korean clay pot) or medium Dutch oven over low warmth, add sesame oil, olive oil, and gochugaru. Use chopsticks or a wood spoon to stir the gochugaru within the oil in order that it does not burn till it begins to foam (about 1 to 2 minutes). Then, add the garlic, onion, inexperienced onion (white elements solely), mushrooms, zucchini, and potatoes. Sauté the greens within the chili-infused oil till aromatic, about 2 minutes.1 tbsp further virgin olive oil1 tbsp toasted sesame oil2 tbsp gochugaru1/4 cup diced onion2 cloves garlic, minced3 inexperienced onions, whites3 to 4 giant shiitake mushrooms, sliced1/2 cup Korean squash or zucchini1 cup Yukon gold potatoes (or any potatoes)
-
Add the doenjang and stir till the greens are evenly coated. Then, deglaze the pot with soy sauce. Once more, stir the greens so they’re evenly coated. Add vegetable inventory and lift the warmth to medium-high. Add your dashima and convey your soup to a boil earlier than decreasing your warmth to medium. Enable your soup to cook dinner for a further 10 minutes, till your potatoes are fork tender.3 tbsp doenjang2 tbsp soup soy sauce2 to three cups vegetable inventory2 2-inch squares of dashima (dried kelp)
-
Add your tofu and inexperienced chili pepper and cook dinner for a further 5 minutes, giving your tofu a while to suck up all of the flavors. Take away the dried kelp and garnish with inexperienced onion (inexperienced elements).16 oz sliced tofu (comfortable, medium, agency, further agency)1 inexperienced chili pepper or jalapeño, seeded and thinly sliced3 inexperienced onions, greens and whites separate
- Sesame oil has a low burn level, so we lower it with olive oil (which has the next burn level), with the intention to guard in opposition to the oil getting bitter. Additionally, keep in mind to make use of toasted sesame oil (not chilly pressed), as this can dramatically affect the flavour of your stew.
- Maintain an in depth eye on the gochugaru–it burns rapidly. You have to to maneuver rapidly as quickly because it begins to foam.
- I like to make use of Yukon gold potatoes as they’re waxier and forestall the stew from getting muddled.
Energy: 186kcalCarbohydrates: 17gProtein: 11gFats: 9gSaturated Fats: 1gPolyunsaturated Fats: 4gMonounsaturated Fats: 4gSodium: 894mgPotassium: 316mgFiber: 3gSugar: 4gVitamin A: 1065IUVitamin C: 14mgCalcium: 120mgIron: 2mg
Did you want this recipe? If that’s the case, please depart a score and share it!
