Making Classic Doenjang Jjigae

doenjang

🥗Healthier: miso

💰Cheaper: soybean paste

Miso can provide a similar flavor profile.

tofu

🥗Healthier: tempeh

💰Cheaper: cottage cheese

Tempeh offers a firmer texture and higher protein.

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and pork is often less expensive.

zucchini

🥗Healthier: yellow squash

💰Cheaper: cucumbers

Cucumbers can add a refreshing crunch.

Start by preparing the clams: in a non-see-through bowl, mix about 1 tablespoon of salt with cold water and add the clams. Cover to block light and let them sit for about 30 minutes.

Chop 1 medium-sized potato into rough pieces, half an onion, and quarter the button mushrooms.

Cut the Korean zucchini into moon-shaped pieces.

Cut the tofu into small blocks.

Prepare the anchovy kelp broth and bring 3 cups of it to a boil over high heat.

Once boiling, reduce to medium heat and add 3 tablespoons of doenjang, mixing it in until dissolved.

Add 1/2 tablespoon of minced garlic and all the chopped potatoes and vegetables, simmering for 5 minutes.

Stir in 1/2 tablespoon of gochujang and 1/2 tablespoon of gochugaru for color and flavor.

Add the tofu pieces and clams to the pot, cooking until the clams open up, which indicates it's done.

Serve the stew with a few reserved chili peppers for garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens