Doenjang Jjigae
Published June 15, 2022
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 5tablespoons doenjang, plus more to taste (see Tip)
- 4garlic cloves, crushed and coarsely chopped
- 1small red onion, cut into medium dice
- 1medium zucchini, cut into medium dice
- 5ounces Korean radish, peeled, quartered, then thinly sliced crosswise
- 3ounces fresh shiitake mushrooms, stems removed and caps thinly sliced
- 1(4-inch) square dasima (dried kelp), cracked into small pieces
- 4oil-packed anchovies, drained
- 1tablespoon soy sauce
- Salt
- 1thin, boneless rib-eye steak (about 6 ounces), cut into 1-inch pieces
- Steamed white rice, for serving
Nutritional analysis per serving (2 servings)
394 calories; 18 grams fat; 8 grams saturated fat; 1 gram trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 36 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 23 grams protein; 1014 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To a medium pot, add the doenjang, garlic, onion, zucchini, radish, mushrooms, dasima, anchovies, soy sauce and 3 cups cold tap water, and season lightly with salt. Bring to a boil over high heat, then reduce the heat to gently boil, stirring once or twice, until the vegetables start to soften and the broth tastes intensely savory and as salty as the sea, about 10 minutes. Adjust seasoning with more doenjang or salt as desired; the stew should be assertively seasoned.
- Step 2
Stir in the steak and continue gently boiling the jjigae, stirring once or twice, until the meat is just cooked through, about 5 minutes. Serve with bowls of fresh white rice.
- You can find doenjang, often labeled “soybean paste,” in Korean or Asian supermarkets and online. Packed with umami and irresistible salinity, doenjang is a soulful flavor booster made of fermented soybeans and brine. For unparalleled savoriness, drop it into pasta sauce, slick it over fish or whisk it into your favorite salad dressing.
Private Notes
Comments
Can miso be substituted for the doenjang?
This is pretty good but really needs the flavor of a green Korean Chile pepper (or Serrano in a pinch) to be exactly how I like it. I also usually add potatoes to my Doenjang jjigae- they soak up the flavors and become salty and addictive.
No, the flavor profiles are very different. Doenjang is deeper and earthier and just a unique taste. Miso really doesn’t come close. Could you sub it? Sure. But it won’t be the same dish. Especially considering the tensions between Japan and Korea I think it would be in bad taste… make Miso soup instead.
My significant other is not a fan of mushrooms, so I omitted them but added potatoes and more veggies, including some diced sweet red peppers and a peeled and diced turnip. It was delicious.
Add dashi msg to the dish at the end. It will taste just like one you would taste at a Korean restaurant.
Did it with just radish and zucchini, and some salmon, but tofu would be great. Tastes near identical to k town comfort food
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