Doenjang jjigae is a staple in Korean cuisine.

It’s made with doenjang which is a fermented soy bean paste that’s similar to miso but packs a bigger punch.

This is commonly served as part of Korean BBQ and sometimes even cooked in a stone bowl on the BBQ itself!

I usually have this without meat as that how my mum cooks it but you can add pork, beef or seafood to this.

Recipe for doenjang jjigae

2 TBS doenjang
1/2 onion roughly sliced
500ml anchovy stock or water
1/2 courgette chopped in half moons
2 garlic cloves chopped
Block of tofu sliced into rectangles
Spinach and spring onions (optional)
2 green chillis slices (optional)
2 tsp gochugaru
Fry the doenjang with onions for 3 mins with a bit of oil.
Add water or anchovy stock.
Add gochugaru.
Mix and let it simmer for 10 mins.
Add garlic, tofu and chilli.
Cook for a further 10 mins.
Add courgette, spinach and spring onions and cook for 5 mins.

Serve with rice

About the Author

Lia Kelly

Hey, I'm Lia. I'm a Cardiff-based home cook sharing authentic Korean recipes with anyone who is curious about Korean culture and flavours. Hope you enjoy Korean Kitchen Cardiff!

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