Doenjang Jjigae (Korean Fermented Soybean Stew)

Doenjang, Korean fermented soybean paste, is prized because it does not lose its unique flavor when mixed with others, and it only gets better with ageing, like a fine wine. There are so many different ways to cook with doenjang, but it is most commonly used in soups and stews. Doenjang jjigae is one of the most popular dishes, served at home and in restaurants alike. Most families have their own recipe for this satisfying bowl; I prefer to make it with clams. You should always serve it in an earthenware bowl, ttukbaegi, which enhances the stew’s richness and rustic flavor.

Ingredients

Serves 4-6

  • 10 large dried anchovies, heads and guts removed
  • 1 4-inch piece dried kelp (kombu)
  • 4 cups water
  • 5–6 tablespoons doenjang (soybean paste), preferably Mac Doenjang
  • 2 teaspoons gochugaru (Korean chili flakes)
  • 1–2 tablespoons gochujang (Korean chili paste)
  • 1 small zucchini, diced
  • 1 small onion, diced
  • 1 large potato, peeled and diced
  • 3 cloves garlic, grated
  • 12 little neck clams, cleaned
  • 14 ounces firm tofu, drained, cut into 1-inch-thick slices
  • 10 fresh shiitake mushrooms, cleaned and de-stemmed
  • 1 scallion, thinly sliced, plus more for garnish
  • 1 red chili, thinly sliced, plus more for garnish
  • Toasted sesame oil, for garnish
  • Black sesame seeds, for garnish

Method

  1. In a medium heavy-bottomed saucepan, combine the anchovies, kelp, and four cups of water and bring to a boil over high heat. Reduce to a simmer and cook, uncovered, for 20 more minutes.
  2. Pass the anchovy stock through a sieve and discard the solids, and return the stock to the pot. Turn the heat up to medium-high and add the doenjang, chili flakes, and chili paste and whisk until dissolved fully. Taste the stock. If you want a stronger doenjang flavor, add some more, and if you want it spicier, add some more gochujang.
  3. Add the zucchini, onion, potatoes, and garlic, and simmer until the vegetables are tender, about 7–8 minutes more. Add the clams, cover, and simmer until they are all opened and cooked, about 5–6 minutes. Discard any clams that do not open. Add the tofu, mushrooms, scallions, and chili. Mix gently and simmer for an additional 3–4 minutes.
  4. Drizzle with sesame oil, and garnish with additional sliced scallions and chili. Sprinkle with sesame seeds, and serve with steamed rice.

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Social media

@judyjoochef Instagram profile imageDive into my latest cooking video where I blend the rich flavours of Korea with the classic French mussel dish, introducing my fusion creation: Doenjang and Gochujang Mussels.

Starting with the French tradition, I kick off with sautéed lardons (or bacon) to create a sumptuously rich base. Next, a generous amount of garlic and shallots join the mix, followed by the unique twist of sake and mirin for fragrance. 

Chicken stock creates the perfect broth, setting the stage for the stars of the dish: doenjang (Korean fermented soybean paste) and gochujang (Korean fermented chilli paste), bringing an unmissable Korean flair and umami to the mussels. So tasty and the broth is so yummy to soak up with a piece of crusty French bread. 
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#JudyJooKitchen #FusionCuisine #Mussels #Doenjang #Gochujang #CookingVideo #ChefLife #FoodBlog #InstaFood #FoodStagram #CookingAtHome #Homemade #RecipeOfTheDay #CulinaryJourney #FoodInspiration #Gourmet #KoreanFlavours #FrenchCuisine #Foodie #FoodLover #FoodPhotography1 day ago via Instagram
@judyjoochef Instagram profile image#whatsnewatcitifield ⚾

IT’S OFFICIAL! We are opening in @citifield 🙌

Making our mark on the New York map once again, you can now experience Seoul Bird at the home of the @mets Citi Field!

Find us on the promenade level right behind home plate alongside the Hudson Whisky Bar.

Enjoy one of the best views of the game while eating the best korean fried chicken!

#SeoulBirdNYC #KoreanFriedChicken #CitiFieldEats #EntrepreneurshipJourney #Foodpreneurs #NYCFoodScene #SeoulInNewYork #seoulbird
#seoulfood #seoulbirduk3 days ago via Instagram
@judyjoochef Instagram profile imageHappy to announce our new venue @citifield home of @mets. Seoul Bird will be on the Promenade level right behind home plate. @seoulbirduk @seoulbirdusa 
Joining me this year in the stellar line up are the amazingly talented @chefanneburrell and @adamrichman. 
So great to be back in New York and serving up our Korean fried chicken in Flushing! 
Let’s go Mets! 
#mets #citifield #citifieldeats #baseball #chefs #chefsofinstagram #judyjoo #newyork #seoulbird4 days ago via Instagram
@judyjoochef Instagram profile imageEaster is almost here! I was lucky enough to celebrate it early with a gorgeous dinner hosted by two of my favorite chefs @chefrohitghai and @pierremarcolini at @kutirchelsea .  It was a celebration of color— the vibrant colors of Easter and of the Holi festival and brought together through the glorious flavors of Chocolate and Indian food! 
Chef Rohit is behind some of the most famed Indian restaurants around the world— I am a frequent guest at his @manthanmayfair where I’m known to smack on his truly addictive jackfruit uthappam and spicy Ghati Masala prawns. 
And, I still remember going to @pierremarcolinihimself shop in Brussels when it was the only one in the world!  Now, his empire spans from Seoul to London. 
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Such a lovely evening full of sugar and spice and everything nice.
And, I needed a bite of sweet chocolate after a wonderfully spicy meal. 
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Thank you for having me! @blandpr 
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#indianfood #india #chocolate #pierremarcolini #rohitghai #london #londonrestaurants #londonlife1 week ago via Instagram
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