Doenjang Jjigae

Method

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1. Bring the water, anchovies and kelp to a simmer and cook 10 minutes.

   Mark done

2. Lift out the kelp after 10 minutes and the anchovies with a slotted spoon. Keep the broth.

   Mark done

3. Ladle a little hot broth into a bowl and whisk the doenjang into it until smooth.

   Mark done

4. Return the dissolved doenjang to the pot with the potato and onion and simmer 8 minutes.

   Mark done

5. Add the courgette, garlic and gochugaru and simmer 5 minutes.

   Mark done

6. Slide in the tofu and the chillies and simmer 4 minutes, without stirring hard.

   Mark done

7. Taste and add a little more doenjang if it needs salt.

   Mark done

8. Scatter the spring onions over and take the pot straight to the table, still bubbling.

   Mark done

Chef’s Tips

• Dissolve the paste in broth first, never spoon it in whole.
• Anchovy and kelp broth takes ten minutes and doubles the dish.
• Add tofu last and stop stirring once it is in.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the green chillies in the list implies, since dried chilli is more concentrated, and add more to taste.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Steamed rice
• Kimchi
• Grilled mackerel

Storage & Reheating

Keeps 3 days refrigerated and is better on the second day.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.