Korea

Doenjang Jjigae

Name: Doenjang Jjigae
Total time: 30 min
Yield: 3
Cuisine: Korea
Ingredients: 3 tbsp Doenjang (soybean paste); 200 g Tofu; 1 each Courgette & potato; 1 each Onion & spring onion; 1 Green chilli; 2 cloves Garlic; 700 ml Anchovy or vegetable broth

Korean soybean-paste stew

Doenjang jjigae is one of Korea's oldest and most everyday stews. At its heart is doenjang, the fermented soybean paste with a long tradition.

Tofu, courgette and potato simmer in the savoury broth; the stew arrives bubbling in a stone pot and is shared with rice.

Servings3

Time30 min

LevelEasy

Ingredients

Doenjang (soybean paste)3 tbsp
Tofu200 g
Courgette & potato1 each
Onion & spring onion1 each
Green chilli1
Garlic2 cloves
Anchovy or vegetable broth700 ml

★ = available authentic in the Asia Boutique

Preparation

Bring the broth to a simmer and dissolve the doenjang in it.
Add potato and onion, simmer until tender.
Add courgette and garlic.
Slip in cubed tofu and let it warm through.
Finish with chilli and spring onion, serve hot.

Make it original

Doenjang is the heart of this stew – the fermented paste is in the Asia Boutique.

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