Korean Minari Doenjang Stew
This variation of doenjang jjigae adds a generous amount of water parsley (minari) to the classic soybean paste stew. Firm tofu, potato, and onion simmer in anchovy-kelp stock with doenjang, building a robust, earthy base. The minari goes in near the end to preserve its crisp texture and peppery herbaceous aroma. A half tablespoon of chili flakes rounds out the flavor with mild warmth.
Adjust Servings
Instructions
- 1
Cut potato, onion, and tofu into bite-size pieces, and cut minari into 5 cm lengths.
- 2
Pour stock into a pot and dissolve soybean paste through a strainer, then bring to a boil.
- 3
Add potato and onion, then simmer over medium heat for 8 minutes.
- 4
Add tofu, minced garlic, and chili flakes, and cook for 5 more minutes.
- 5
Add minari and green onion, simmer 2 minutes, then turn off the heat.
- 6
Taste and adjust with a little extra soybean paste if needed, then serve hot.
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