Aha Bujang's Doenjang Jjigae
A savory and rich doenjang jjigae made with mashed tofu, anchovy broth, and doenjang dissolved through a strainer
Ingredients needed 3 servings
Recipe
Cooking tips
- Mashing a portion of the tofu with a knife and adding it thickens the broth slightly and infuses the entire soup with the deep, savory flavor of soybeans.
- Straining the doenjang through a mesh sieve removes soybean solids, resulting in a clean broth and a smooth mouthfeel like that of a restaurant dish.
- If the broth is boiled for more than 15–20 minutes, the anchovies can release a bitter taste, so remove the pack at the appropriate time.
Recommended for
- Those who want to make a restaurant-style doenjang jjigae with a clean yet rich broth without any heaviness.
- Beginner cooks who want to easily and deliciously prepare a comforting home-cooked meal.
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