Doenjang jjigae is a fermented soy bean soup that is similar but not at all like Miso soup. It has similar notes but Korean doenjang paste is a lot earthier, deeper and gutsier. So if you like Miso soup I’m sure you’ll love doenjang jjigae.
If you are led to believe tofu is a meat replacement, think again. Tofu in Asia has its own seat at the table and is never seen as “lesser than”.
It is worth seeking out the proper kind from your local Asian supermarket. You’re looking for tofu that is packed with liquid, and you’re looking for “firm”. Firm is also not rock hard, it is still soft but doesn’t break apart as easy.
4 tbs doenjang paste
1/2 large onion chunkily sliced
1/2 pack of firm tofu thickly sliced
1/4 courgette cut in half moon slices
3 cloves of garlic minced
1 tbs Gochugaru
2 tsp soy sauce
2 tsp sugar
2 stalks of spring onion cut into thirds
3 cups of water, pref the water you used to wash rice.
First fry the paste and onion in a saucepan with some oil for a couple of minutes. Add water.
Let the paste dissolve and bring to boil. Add gochugaru, courgette, garlic and tofu.
Simmer for about 10 mins.
Give it a taste and add sugar and soy sauce to taste. It should be slightly salty.
Simmer for another 5 mins, add spring onion, cook for 5 mins, then serve in a large bowl for everyone to share.
Spoon soup and tofu and veg over rice to eat.