Doenjang jjigae — the fermented soybean paste stew, Korea's most eaten daily dish — is made by simmering doenjang (Korean fermented soybean paste) in anchovy broth with tofu, zucchini, mushrooms, and onion. Its flavour is simultaneously earthy (from the fermented paste), savoury (from the anchovy broth), and fresh (from the vegetables added at the end). The stew must simmer long enough to fully dissolve the doenjang and allow its intense salinity to mellow, but not so long that the tofu breaks up.
- **The broth:** Dried anchovies (myeolchi) simmered in water for 15–20 minutes — this is the Korean equivalent of dashi, providing the glutamate-inosinate base that amplifies everything added to the stew. - **Doenjang:** Added to the broth and stirred to dissolve. Unlike Japanese miso (added off heat), doenjang is cooked — the prolonged simmering mellows its harsh saltiness and integrates it into the broth. - **The tofu:** Silken (for a tender, yielding texture) or firm (for slices that hold shape) — added in the final 5 minutes. - **The zucchini:** Added after the paste has dissolved — its brief cooking provides sweetness and texture contrast to the intense paste. - **The gochugaru:** Optional finish — a small amount for heat. - **Sesame oil:** A few drops at service — its fat-soluble aromatic compounds provide the finishing note.
Maangchi