Doenjang Jjigae: Korean Soybean Paste Stew with Tofu, Courgette and Potato
Inspired by techniques from Serious Eats and NYT Cooking.
A quick anchovy and kelp stock seasoned with doenjang, simmered with potato, courgette, shiitake and tofu, and finished with fresh chillies.
Always check the labels of the products you use.
Method
- 1
Make a quick stock. Put the water, kelp and anchovies in the pan and bring slowly to a simmer. Cook gently for 10 min, then lift out the kelp. The anchovies dissolve and give the stock a savoury backbone.
- 2
Dissolve the paste. Hold the small sieve in the stock and press the doenjang through with the back of a spoon. Sieving stops the thick paste from forming lumps.
- 3
Start the potato. Add the potato and onion and simmer for 6 min. Potato goes in first because it takes longest to soften.
- 4
Add the vegetables. Stir in the courgette and mushrooms and simmer for 5 min, until a knife slides easily into the potato.
- 5
Add the tofu. Slide in the tofu and garlic and simmer for 3 min, stirring gently so the cubes hold their shape.
- 6
Finish. Scatter in the chillies and spring onion, cook for 1 min more and taste. Serve bubbling hot, with rice.
Storage
Keep covered in the fridge for up to 2 days and reheat until piping hot (74 °C). The tofu and potato soften on standing; freezing is not recommended. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- medium saucepan or Korean earthenware pot (about 2 litres)
- slotted spoon
- small sieve
- ladle
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 206 kcal |
| Protein | 17.6 g |
| Carbohydrate | 20.8 g |
| of which sugars | 4.4 g |
| of which free sugars | 0 g |
| Fat | 7.6 g |
| of which saturates | 1.2 g |
| Fibre | 5 g |
| Salt | 1.96 g |
Protein per 100 kcal
8.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
