Doenjang Jjigae

Doenjang jjigae is the soul of the Korean table — a deeply savory fermented soybean paste stew that has anchored home cooking for centuries. Doenjang, Korea's answer to miso, is aged for months or years in earthenware crocks, developing a complexity that no shortcut can replicate. This is the dish Koreans crave when homesick, served bubbling at the table in a stone pot.

Serves: 4

Ingredients

• 3 tbsp doenjang (Korean fermented soybean paste)
• 1 tsp gochugaru (Korean red pepper flakes)
• 200g (7 oz) firm tofu, cubed
• 150g (5 oz) zucchini, diced
• 100g (3.5 oz) mushrooms (shiitake or oyster), sliced
• 1 medium onion, roughly chopped
• 3 cloves garlic, minced
• 750ml (3 cups) anchovy-kelp stock (or water)
• 1 tbsp sesame oil
• 2 green onions, sliced

Instructions

1. Bring anchovy-kelp stock to a simmer in a medium pot or dolsot (stone pot) over medium-high heat, about 3 minutes.
2. Whisk in doenjang until fully dissolved. Add gochugaru and garlic, stir well.
3. Add onion and zucchini, cook 5 minutes until beginning to soften.
4. Add mushrooms and tofu, reduce heat to medium, and simmer 8 minutes until all vegetables are tender.
5. Finish with sesame oil, taste and adjust doenjang if needed. Scatter green onions over the top.
6. Serve immediately in the cooking vessel alongside steamed rice and banchan.

Cook's Notes: The quality of your doenjang defines this dish — seek out traditionally fermented paste rather than mass-produced versions. The stew should be intensely savory and slightly funky. Leftovers deepen in flavor overnight.