Doenjang Jjiggae is an incredibly delicious, and very traditional Korean Soybean Soup that will fill your heart with comfort and tasty flavors.
Unlike other cultures, in Korean culture, soup is served as part of the main course rather than at the beginning or the end of the meal, as an accompaniment to rice along with other banchan side dishes. It is often made with meats, shellfish and vegetables. This recipe uses ground beef, as well as some seaweed and other seafoods to create a rich and meaty taste, but what’s great about these is that you can mix and match any particular flavors you like.
There are different names that are used to refer to soups in Korean. Jjiggae or Chiggae is thicker, heavier seasoned soup or stew and contains more substance compared to the amount of liquid.
Emjoy this tasty meal with a side of rice!
And don’t forget, #LifesDelicious, so enjoy it!
- 9 oz medium firm tofu,
- 1/2 medium zucchini,
- ½ pack of enoki mushrooms,
- 2 shitake mushrooms,
- 1 potato,
- 1/2 onion,
- 2 oz ground beef (clams or shrimp if desired),
- 1 chili pepper (green or red),
- 1 scallion,
- 2 tablespoons Korean soybean paste (doenjang),
- ½ tsp of sesame oil,
- 1 teaspoon Korean chili pepper flakes (gochugaru) optional,
- 1 tbsp minced garlic,
- 4 cups of anchovy seakelp broth or 6 cups of water.
- Cut the tofu and zucchini into about 1-inch cubes
- Thinly slice the onion and shitake mushroom
- Heat a lightly oiled small pot
- Sauté the ground beef in a clay pot or sauce pan with soybean paste, chili pepper flakes, sesame oil and garlic over medium heat for 3-4 minutes
- Add the water (or anchovy broth) and stir well to dissolve the soy bean mixture
- Cover and boil over medium high heat for 5 minutes
- Add the onion, tofu, zucchini, mushrooms and chili pepper
- Boil for an additional 5-7 minutes
- Sprinkle chopped green onions on top before serving
*** If you’re a vegetarian, just make this without adding any meat or seafood and it’s equally delicious!