Name: Soybean Paste Stew (Doenjang Jjigae)
Yield: Serves 4
Cuisine: Korean
Ingredients: ½-inch (12 mm) half-moons; ½ pound (225 g) squash or zucchini, cut lengthwise and sliced into; 1 small potato, cut into ¾-inch (2 cm) cubes; 7 dried anchovies, head and guts removed and tied in cheesecloth or placed in a tea ball; ⅓ cup (75 ml) doenjang; 1 whole Holland chile, seeded and thinly sliced ½ inch thick; ½ teaspoon gochugaru; 1 tablespoon minced garlic; 1 cup (125 g) diced white onion; 1 whole Korean green chile, seeded and thinly sliced ½ inch thick; ½ pound (225 g) firm tofu, cut into 1-inch (2.5 cm) cubes; 2 scallions, cut into 2-inch (5 cm) pieces, white and green parts separated; Kosher salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

Korean Home Cooking

By Sohui Kim

Published 2018

About

Filled with squash, potatoes, fresh and dried chiles, and tofu, this stew is a familiar sight on any Korean dinner table. Like Kimchi Jjigae, it’s simple, affordable, flavorful, and healthy. This is one stew where I really think it tastes best prepared in a ttukbaegi, or traditional Korean clay pot. It’s just the right size for letting the water reduce to exactly the right proportions. You can serve it in the center of the table with a ladle and sma