Country-style Soybean Paste Stew
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
This traditional Korean stew features the deep, earthy flavor of country-style fermented soybean paste.
Read more
The base is prepared with a clean anchovy and kelp broth, simmered for ten minutes with de-gutted anchovies to avoid bitterness while balancing the heavy salinity of the paste. Adding the potato cubes and country-style doenjang to the broth from the start allows the paste to develop a deeper flavor as it simmers. Zucchini, onion, and minced garlic are cooked until the potatoes soften, followed by tofu pieces torn by hand to preserve their texture. The stew is finished with diagonally sliced green onions and spicy Cheongyang chili pepper, which cuts through the dense fermented profile with a sharp heat. Adjusting the paste amount based on its saltiness ensures a well-seasoned broth that pairs well with rice.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Control
Pour the prepared 500 ml anchovy-kelp stock into a pot and heat over high heat.
Once it starts to boil, reduce to medium before adding the next ingredients.
- 2Finish
Cut the potato into 2 cm cubes so it cooks evenly.
Slice the zucchini into half moons, cut the onion into chunky pieces, and keep the green onion and cheongyang chili sliced diagonally for the finish.
- 3Control
Bring the broth to a boil over high heat, then add the potato and 3 tablespoons of country-style doenjang.
Press the paste through a strainer into the broth so it dissolves evenly without salty lumps.
- 4Control
When it boils again, lower to medium heat and add the zucchini, onion, and 0.5 tablespoon minced garlic.
Simmer until the potato softens enough for a chopstick to go halfway in, without letting the zucchini collapse.
- 5Control
Once the broth looks slightly thick and the vegetables are nearly tender, tear half a block of tofu into large pieces and add it.
Simmer for 3 minutes without stirring hard so the tofu keeps its shape.
- 6Finish
Check the broth for saltiness and consistency.
Add the green onion and Cheongyang chili, return to a simmer, then serve without breaking the tofu.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Sigol-doenjang-jjigae amplifies the heavy, rustic saltiness of country-style soybean paste with starchy potatoes and a sharp, spicy kick from fresh green chili peppers.
- Finish cue
- Once the broth looks slightly thick and the vegetables are nearly tender, tear half a block of tofu into large pieces and add it.
- Avoid this
- The base is prepared with a clean anchovy and kelp broth, simmered for ten minutes with de-gutted anchovies to avoid bitterness while balancing the heavy salinity of the paste.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
35min, 9 ingredients
Category median
35min, 9 ingredients
Based on 122 recipes
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