Dwenjang jjigae is an earthy stew made with vegetables, tofu, and fermented soybean paste (dwenjang). Its unique taste and healthy ingredients make it one of the most representative dishes of Korean home food.
Ingredients for 2 people
- 1 cup (250 grams) worth of zucchini, sliced
- 1 onion
- 1 red chili pepper, sliced
- 1 piece of kelp (around 1 x 1 inches – 3×3 cm)
- 1 green onion, chopped
- 3/4 cup (150 grams) of tofu, cut into ½ inch (1.5 cm) cubes
- 2 tbs of soy bean paste (dwenjang)
- 1/2 cup (100 grams) mushrooms
- 1 tbs fish sauce (can be replaced with 1/2 cup of clams)
- Clean all the vegetables.
- Slice the onion, the mushrooms and chop the green onion and chilli pepper. Cut the tofu in cubes
- Heat up an earthenware pot on medium fire. Pour water until 2 cm (1 inch) from the top. Place the piece of kelp. Bring it to boil and let it boil for 3-4 min before removing the kelp.
- Add sliced onion, zucchini, 1/2 red chili pepper (keep the other half for garnish), mushrooms and the fish sauce
- Add additional water until it covers all the ingredients
- When it starts boiling, add 2 tbs of bean paste, stir the stew, and keep cooking for another 10 minutes.
- Add tofu and cook another 5 minutes
- Stir occasionally
- Garnish with chopped green onion and chilli pepper.
The Dwenjang jjigae is best accompanied with a bowl of rice and other side dishes.