Doenjang jjigae is Korea’s most commonly eaten daily stew: doenjang (fermented soybean paste) dissolved into an anchovy-kelp broth, with tofu, zucchini, mushrooms, and garlic, served in an earthenware pot.
Doenjang characteristics
Korean doenjang is made from meju (naturally mould-fermented soybean bricks) and is darker, stronger, and earthier than Japanese miso. It is not interchangeable with miso in cooking without adjustment — doenjang is saltier and has a sharper fermentation character.
Assembly
Anchor stock is made from dried anchovies and dasima (kelp) — 10 minutes at a gentle simmer, strained. Doenjang is dissolved into the stock; do not add raw doenjang to the pot, as undissolved lumps will be too salty. Simmer with vegetables 10–12 minutes, add tofu last.