Doenjang Jjigae
Earthy soybean paste, tofu, zucchini and potato.
Maui's an app that plans a whole week of dinners like this one. See how it works ↓
Doenjang is funky-earthy - Korean miso's bigger, bolder cousin. Whisk it into a little stock first so it dissolves without clumps.
Ingredients
Everything below makes 4 servings.
- 10 ozfirm tofucubed 3/4-inch
- 3 tbspdoenjang (Korean soybean paste)
- 1 tspgochugaru (Korean chile flakes)
- 4 cupsvegetable stock
- 1 mediumyukon gold potatocubed 3/4-inch
- 1 mediumzucchinihalf-mooned 1/2-inch
- 1 smallyellow oniondiced
- 3 ozshiitake mushroomssliced
- 4garlic clovesminced
- 2scallionssliced
- 1 tspsoy sauce
- 1 tsptoasted sesame oil
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 209calories
- 17gprotein
- 21gcarbs
- 9gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Cube tofu and potato. Half-moon zucchini. Dice onion, slice shiitake, mince garlic, slice scallions.
- Whisk doenjang with ½ cup vegetable stock in a small bowl until smooth (prevents lumps).
Build broth
Bring vegetable stock to simmer in pot. Whisk in dissolved doenjang and gochugaru and soy sauce. Add potato and onion and garlic. Simmer 10 min until potato is half-tender.
10 min · hands offAdd zucchini and shiitake
Add zucchini and shiitake. Simmer 5 min - vegetables tender but not falling apart.
5 min · hands onAdd tofu
Slip in tofu cubes; simmer gently 3-4 min to warm through. Don't stir hard.
4 min · hands onFinish
Drizzle sesame oil, top with scallions. Serve with rice on the side.
1 min · hands onMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Sear 6 oz sliced beef in oil first, then build broth on top. Adds about 5 minutes.
Add 12 scrubbed clams in last 5 min until they open (becomes pescatarian; adds shellfish allergen).
Verify GF doenjang - many contain wheat.
Steep 4 cups water with 1 piece dashima and 4 dried shiitake for 20 min.
What keeps
Keeps 4 days fridge - flavor deepens. Tofu does soften further on reheats; some people add fresh tofu when reheating.
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