Rich Doenjang Jjigae (Soybean Paste Stew) with Mixed Pastes
A savory doenjang jjigae made by combining homemade and commercial doenjang for rich flavor, simmered with clam meat and vegetables.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Deep, savory homemade doenjang is balanced with slightly sweet commercial doenjang to achieve the perfect balance of saltiness and umami. Simmered in an anchovy and kelp broth with clam meat and fresh vegetables, it delivers a clean, refreshing taste, finished with a spicy kick from Cheongyang chili pepper and gochugaru.
- Servings
- 2–3 servings
- Cook time
- 10 minprep not included
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Commercial doenjang (Korean soybean paste)1 tbsp
- Homemade doenjang (Korean soybean paste)1 tbsp
- Clam meat1 (worth)
- Squash1/4
- Tofu1/4 block
- Cheongyang chili pepper (hot green chili)1
- Large green onion (daepa)1/2 stalks
- Anchovy broth3 cups (paper cups)
Seasoning
- Gochugaru (Korean chili flakes)1 tsp
- Minced garlic1 tsp
- You can use Manila clams instead of clam meat, or simply make a rich anchovy broth and simmer it without any clams.
- Feel free to add more squash or doenjang to taste, and you can also add mushrooms, onion, or potato as you like.
Steps
I had large clam meat on hand so I used it, but Manila clams are great too.
If you like squash and doenjang, feel free to add more (you can also add mushrooms, onion, or potato to your taste).
Thinly slice a little spicy red chili pepper and large green onion.
In an earthenware pot (ttukbaegi), bring 3 cups of kelp-infused water and 5-6 dried anchovies to a boil.
Remove the dried kelp and simmer for about 10 minutes to make the anchovy broth.
Dissolve 2 tbsp of doenjang into the anchovy broth through a fine mesh strainer.
I use half homemade doenjang made by my mother and half commercial doenjang.
Deeply flavorful homemade doenjang tends to be a bit salty, so adding slightly sweet commercial doenjang balances the seasoning.
Once the broth comes to a rolling boil...
Add the squash, tofu, and clam meat, then bring to a boil.
Even without clam meat, making a rich anchovy broth makes it taste delicious.
Add the minced garlic, large green onion, chili pepper, and gochugaru, bring it to a brief boil, and it is done.
Ppunwife's tips
- Deep-flavored homemade doenjang is a bit salty, so adding slightly sweet commercial doenjang balances the seasoning.
- Doenjang jjigae tastes best when you add spicy Cheongyang chili pepper.
FAQ
Why do you mix homemade and commercial doenjang?
The slight sweetness of commercial doenjang softens the saltiness of deeply flavorful homemade doenjang, making it easy to achieve a well-balanced seasoning.
Can I use other seafood or ingredients instead of clam meat?
You can use Manila clams instead of clam meat, or simply brew a rich anchovy broth and cook it without any clams. Mushrooms, potatoes, or onions also go very well to taste.
How do you make the anchovy broth?
Bring 3 cups of kelp-infused water and 5-6 dried anchovies to a boil in an earthenware pot, remove the dried kelp, and simmer for about 10 minutes.
