Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Soup
Vegetables
Finish
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; whisk or electric mixer; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.
Steps
Start · About 10 min
- Whisk doenjang into stock from 900 ml kombu stock, 50 g doenjang, 200 g potatoes, diced, 100 g onion, chopped; add potato and onion. Simmer 10 minutes.
Simmer · About 10 min
- Add 250 g zucchini, cubed, 150 g mushrooms, sliced, 300 g tofu, cubed, 10 g garlic, chopped; simmer 8–10 minutes until potatoes are tender.
Check: Look for this result: potatoes are tender.
Finish · About 5 min
- Add 30 g spring onions and serve hot. Taste before adding any extra seasoning.
Tips
- Doenjang varies in saltiness, so taste the broth at the end.
- Judge Doenjang Jjigae by the texture and doneness signs in its steps. Your pan and heat affect how long Doenjang Jjigae takes to cook.
Substitutions
- Use mild miso as an adaptation with a different flavour.
Storage
- Get perishable Doenjang Jjigae into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Doenjang Jjigae within two days, keeping it covered at 4°C / 40°F or colder.
- Bring cooked Doenjang Jjigae to 74°C / 165°F, stirring or turning it for even heating. When Doenjang Jjigae is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
- If Doenjang Jjigae includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Doenjang Jjigae becomes softer in storage.
Make ahead
- Prepare the measured ingredients for Doenjang Jjigae one day ahead. For Doenjang Jjigae, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Doenjang Jjigae on the day of serving.
FAQ
What matters most when making Doenjang Jjigae?
Doenjang varies in saltiness, so taste the broth at the end.
What can I substitute in Doenjang Jjigae?
Use mild miso as an adaptation with a different flavour.
Can I prepare Doenjang Jjigae ahead?
Prepare the measured ingredients for Doenjang Jjigae one day ahead. For Doenjang Jjigae, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Doenjang Jjigae on the day of serving.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
