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.
You’ll need:
4 tbs doenjang paste
1/2 large onion chunkily sliced
1/2 pack of firm tofu thickly sliced
1/4 courgette cubed or sliced
enoki mushroom (optional)
1 red or green chilli sliced (optional)
4 cloves of garlic minced
1 tbs Gochugaru
2 tsp Korean beef stock powder (dashima)*
1/2 tsp sugar
2 stalks of spring onion cut into thirds
500ml of water, preferably the water you used to wash rice as this thickens and makes the soup silky.
*if you don’t have this, you can use Western beef stock powder but use sparingly otherwise it compromises the flavour. Or anchovy broth in place of the rice water.
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, enoki and tofu.
Simmer for about 10 mins.
Give it a taste and add sugar and stock powder to taste. It should be slightly salty.
Simmer for another 5-10mins, add spring onion and chilli , cook for 5 min or until it thickens , then serve in a large bowl for everyone to share.
Spoon soup and tofu and veg over rice to eat.
