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.
Has anyone done this with an Instant Pot?
Another great Eric Kim recipe. I realize he kept it simple on purpose but a couple of thoughts. I’d leave the salt out until the end. I’ve made it a couple of times and it’s easy to make it too salty. I liked using vegetable broth instead of water. Omit one Tbs of doenjang if you do. You can always add it back in at the end. Definitely agree that grilling the meat to get a char helps it stand out better. And yes a Tbs of ssamjang if you want a little heat. But this is a good recipe to show you how having a portfolio of inexpensive umami boosts in your pantry/fridge - miso, doenjang, ssamjang, fish sauce, dried shiitake - can turn an ok dish into a great one.
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.