Korean
Doenjang Jjigae
Korean soybean-paste stew with anchovy-kelp broth, potato, radish, zucchini, mushrooms, tofu, garlic, and chile.
4 servings · 25 minutes prep · 10 minutes cook
Ingredients
Anchovy-Kelp Broth
- 4 cups cold water
- 8 large dried anchovies, heads and dark innards removed
- 1 4-inch square dried kelp
- 2 dried shiitake mushrooms
Stew
- 4 tablespoons Korean doenjang
- 1 teaspoon gochugaru
- 1 small russet potato, peeled and cut into 1/2-inch pieces
- 1/2 medium yellow onion, cut into 1/2-inch pieces
- 1 cup Korean zucchini or zucchini, cut into 1/2-inch half-moons
- 4 ounces daikon or Korean radish, cut into 1/8-inch slices
- 7 ounces medium-firm tofu, cut into 3/4-inch cubes
- 2 garlic cloves, minced
- 1 fresh green Korean chile or serrano chile, thinly sliced
- 1 scallion, thinly sliced
Directions
Make the Anchovy-Kelp Broth
- Combine the cold water, anchovies, kelp, and shiitakes in a saucepan and let stand for 10 minutes. Bring slowly to a bare simmer over medium heat. Remove the kelp just before the water boils, then simmer the anchovies and mushrooms uncovered for 10 minutes. Strain, reserving the mushrooms and 3 cups broth.
Build and Simmer the Stew
- Thinly slice the reserved mushrooms. Place the 3 cups broth in a Korean earthenware pot or 3-quart saucepan. Press the doenjang through a fine-mesh strainer directly into the broth, discarding coarse soybean hulls only if a smoother stew is desired. Stir in the gochugaru.
- Add the potato, onion, radish, and sliced mushrooms. Bring to a lively simmer and cook uncovered until the potato is almost tender, 10 to 12 minutes. Skim only excessive foam; some cloudiness is desirable.
- Add the zucchini, tofu, garlic, and chile. Simmer briskly until the zucchini is tender but intact and the broth tastes integrated, 7 to 9 minutes. If needed, add up to 1/2 cup hot water; the stew should remain robust, savory, and slightly thick rather than soupy.
Finish and Serve
- Scatter with the scallion and serve bubbling hot in the cooking vessel.
