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
