Korean Gangwon-Style Soybean Paste Stew
Quick answer
Gangwon-style doenjang jjigae is a regional variation of the fermented soybean paste stew defined by an unusually generous quantity of potatoes - 300 grams - which break...
What makes this special
- Gangwon-style doenjang jjigae gains a hearty, starchy weight from 300 grams of potatoes that break down to thicken the savory regional broth.
- 300g potato releases starch that thickens the broth as it cooks
- Oyster mushrooms hold their shape even after extended simmering
Key ingredients
Core cooking flow
- 1 Cut 300g potatoes into roughly 2cm chunks, keeping them large enough to hold their shape.
- 2 Pour 1.1 liters of anchovy broth into a pot and bring it to a full boil over high heat.
- 3 Add the potatoes and onion first, then lower the heat to medium and simmer for 10 minutes.
Gangwon-style doenjang jjigae is a regional variation of the fermented soybean paste stew defined by an unusually generous quantity of potatoes - 300 grams - which break down during cooking and release starch into the broth, giving it a thick, substantial body rarely found in other regional versions. Three tablespoons of doenjang dissolved in 1.1 liters of anchovy stock form a solid base. As the diced potatoes cook through, their starch gradually thickens the surrounding liquid and softens into pieces with a texture somewhere between firm and yielding. Oyster mushrooms contribute a distinctly chewy quality that holds up through extended simmering while also enriching the savory depth of the broth. Zucchini, onion, and firm tofu round out the pot, making it substantial enough to serve as a complete meal without anything else on the table. Gangwon Province, with its mountainous terrain, cooler summers, and long winters, developed a style of home cooking that favors generous quantities and long cooking times over refinement. The stew should be simmered until the potatoes are completely soft before serving so the broth reaches its intended consistency.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Cut 300g potatoes into roughly 2cm chunks, keeping them large enough to hold their shape.
Cut the onion, zucchini, and tofu to a similar size, then tear the oyster mushrooms along their natural grain.
- 2Control
Pour 1.1 liters of anchovy broth into a pot and bring it to a full boil over high heat.
When it bubbles strongly, dissolve 3 tablespoons doenjang through a fine strainer so the base is smooth and evenly seasoned.
- 3Control
Add the potatoes and onion first, then lower the heat to medium and simmer for 10 minutes.
The stew is on track when the potato edges soften slightly and the broth turns cloudy from released starch.
- 4Control
Add the zucchini, oyster mushrooms, and 1 tablespoon minced garlic, then simmer for 7 more minutes.
Keep the heat at medium so the zucchini turns tender without collapsing, and stir only occasionally to avoid breaking the vegetables.
- 5Control
If the broth reduces too aggressively, lower the heat slightly.
Check the potatoes with a chopstick or skewer, and continue simmering until they pierce easily and the broth has a thicker, more substantial body.
- 6Finish
Add the tofu last and simmer gently over low heat for 5 minutes.
Taste before serving, and if the doenjang tastes salty enough, avoid further reduction and serve the stew hot while the tofu is still soft.
After the steps
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Korean Soybean Paste Stew
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