Doenjang jjiggae is a popular traditional Korean jiggae (stew) that's made with fermented soy bean paste, dried anchovies, and various vegetables. This simple homemade doenjang jjiggae recipe combines doenjang soybean paste and gochujang hot pepper paste for an umami-packed broth with a kick of spice.
Ingredients
Soup Base
5-6 cups of
water
1 Korean anchovy stock packet
White
radish, sliced
2 tablespoons of
doenjang
Dried seaweed
Vegetables
White onions, sliced
Firm tofu, cubed
Cabbage, sliced
Optional: sliced jalapenos or 1 tablespoon gochujang hot pepper paste
Directions
In a pot, boil your soup base
ingredients together.
Once it comes to a boil, remove the anchovies
and radish.
Stir in your doenjang paste until dissolved. If
it is too salty, dilute with cold water.
For added spice, stir in gochujang and sliced
jalapenos.
Bring to a boil. Add your tofu and cabbage last
because they cook fast.
Cover the pot and bring to a boil. Once the
vegetables are cooked, serve.
