Doenjang Jjigae

Build the Meal Around Doenjang Jjigae

• Steamed rice
• Kimchi
• Grilled mackerel

How to Make Doenjang Jjigae

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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.

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

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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

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A Few Notes

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.

Ingredient Swaps

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• Dried chilli flakes can stand in for the green chillies. Heat varies a great deal between chillies and between jars, so start with a small pinch and add more to taste.
• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

Leftovers

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

What's in a Serving

No nutrition figures are given for this recipe: they cannot be worked out reliably from its ingredient list (some ingredient lines cannot be read). Why some recipes have none.