Dinner · 30 min · korean

Doenjang Jjigae

Weeknight-friendly Korean cooking: Doenjang Jjigae comes together in 30 minutes with doenjang, water, and not much else.

✓ USDA-verified nutrition data

Ingredients

• 1/3 cup Doenjang
• 4 cups Water
• 1 4-inch piece Dried kelp
• 4 Dried shiitake
• 1 Potato
• 1/2 Zucchini
• 1/2 Yellow onion
• 1/2 block Soft tofu
• 1 tsp Gochugaru
• 2 cloves Garlic
• 2 Scallions

Steps

1. Simmer the kelp and dried shiitakes in the water for 10 minutes, then fish them out and slice the mushrooms — you now have a deep, savory broth without a scrap of meat.
2. Whisk the doenjang into a ladleful of the hot broth until smooth, then stir it back in; dissolving it separately keeps the stew silky instead of lumpy.
3. Add the potato and onion and simmer 8 minutes until the potato edges start to soften.
4. Stir in the zucchini, mushrooms, tofu, and gochugaru; simmer 5-7 minutes more, until everything is tender but the zucchini still holds its shape.
5. Taste and adjust — a spoonful more doenjang for depth, a pinch of gochugaru for heat — then scatter scallions over the top and serve with rice.

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