Doenjangjjigae is the most common stew in Korea. I would say most Koreans have it 2-3 times a week at least, but I am not one of them. 
It is a such a simple meal to cook, but it is hard to make the deep taste like my mother does. Though I think I am getting better.
Ingredients for 2 people
(Expected Preparation time - 5 minutes, Cooking time - 8 to 10 minutes)
- 1/3 a 235g tofu
- 1/2 a small size onion
- 1/5 a zucchini
- 3 shiitake mushrooms
- 1 small size potato
- 1/2 green chili
- 1/2 red chili
- Minced garlic - 1/4 tsp
- Anchovy powder - 1tsp
- Soybean Paste (Doenjang in Korean) - 1 tbsp
- Water 350ml
Preparation
- Cut the tofu into medium size cubes.
- Thin slice the zucchini and cut it into quarter moons.
- Thin slice the potato and cut the slices in half.
- Thin slice the onion and mushrooms.
- Make a long cut in the middle of the chili and wash out the seeds in cold water (Make sure you don’t touch them. Scrub it out with spoon or knife, if it is necessary. It makes you sting all night if you touch the seeds.) Then thin slice it.
Cooking
- Pour the water into a pot.
- Add the anchovy powder and soybean paste. Dilute the soybean paste in the water. (I like to do this before the water boils, because it gets too hot to dilute near the heat later.)
- Boil it.
- Add the zucchini and potato. Boil it until 90% of them cook. (It takes about 2-3 minutes.)
- Add the onion, mushrooms, and tofu. Boil it for about 2 minutes.
- Add the garlic and chilies. Boil it for 1 minute.
- Serve it.
- You can scoop it out into the bowl or share the meal from the pot with other people.
Related Posts
Pork and Kimchi Stew (Dwaejigogi Kimchijjigae in Korean)
Spicy Chicken & Vegetable Stew (Dak doritang in Korean?)
Sprouts and Rice (Kongnamul bap in Korean)
Seasoned sesame leaves pancakes (Kkaenip Jang Ddeok in Korean)
Soup and Stew, VegetarianBookmark to:
well i’m so thanks for guide me to cook this food…
i will try to cook this as well…
last time i try to make kimchi but it can’t eat .. T.T
well i will try to do this again…
really thanks
and i will visit here more often
kamsahamnida
yada
Hello, Yada.
Thanks for visiting my blog and leaving a comment.
I hope it turns out well for you.
I am not very good at making kimchi either. (Though, I only tried once a couple of years ago.) One day when I am ready to make Kimchi and sucessful with it, I will let you know.
Take care,
sue
wow!! great Tofu soup!!! Are you korean? That pic looks real Tofu soup which was been made in my grandma~ ^^.
I want to eat right now!! Thank you for your reciepe and try to make dinner for my mom!!
Hi Jun,
I hope you make great soup for your mom. I am sure she will love your food. I hope it tastes good for you too.
Cheers,
Sue
I just wanted to tell you that I made this last week, and it came out so nicely! Before this recipe, I didn’t understand doenjang and how to make the base (so simple!) so I despite years of attempts my soup was always very crappy. Generally, I would take meat and fry it with sesame oil and garlic, then put soy sauce in… yeah, I had no idea what I was doing.
So thanks again.
Request! Galbitang. mmmmMMMMMmmmm
My mom always boiled the dried kelp and anchovies to make the base. And the secret is adding a little bit gochujang!
Hello, I am one of the frequent visitors in your site. I love your recipes. I am a Filipino fascinated with Korean dishes. thank you for very yummy recipes! I love the Kimbap, the tofu stew, the miyeok soup, the kimchi and everything else!
Kansahamnida! ^^
I have tasted an anchovy side dish that is sweet. The anchovies are crunchy and kind of stuck together. I would like the recipe if anyone knows it. Thanks.