Modu Recipes

Okjubu's Menran Doenjang Jjigae

A restaurant-style doenjang jjigae that maximizes savory depth and rich texture by adding popping menran at the final stage

🙋 Recommended for

  • ⭐ Those seeking a more distinctive and deeply savory taste compared to regular doenjang jjigae
  • ⭐ Home cooks who want to easily recreate the rich broth flavor of restaurant-style jjigae

Ingredients needed 🛒2 servings

  • appropriate amount of menran paste
  • doenjang 1 tablespoon
  • gochujang 0.5 tablespoon
  • beef dashi 0.5 tablespoon
  • tofu 1 piece
  • onion 1/2
  • potato 1
  • zucchini 1/3
  • green onion 1/2
  • red pepper powder a little
  • minced garlic a little
  • sugar a tiny bit
  • monosodium glutamate a tiny bit
  • water 700ml

Recipe 🍳

  1. Pour 700ml of water into a pot, then add 1 tablespoon of doenjang, 0.5 tablespoon of gochujang, and 0.5 tablespoon of beef dashi. Mix well to dissolve.
  2. Cut onion, potato, and zucchini into thick, large pieces and add them to the broth. Bring to a boil.
  3. Cut tofu into bite-sized pieces and add it along with coarsely chopped green onion.
  4. Add a small amount of red pepper powder and minced garlic to enhance aroma and spicy color.
  5. Add sugar and monosodium glutamate in just a tiny amount for a savory finish, then continue boiling until the potato is fully cooked.
  6. Just before turning off the heat, add the whole menran paste and simmer briefly to complete the dish.
  1. Pour water into a pot and mix in doenjang, gochujang, and dashi to make the broth.
  2. Add the pre-cut potato, onion, zucchini, tofu, and green onion, then bring to a boil.
  3. Add a little red pepper powder, minced garlic, sugar, and monosodium glutamate to adjust seasoning.
  4. Once the potato is cooked, add the menran paste at the end to preserve its texture and finish the dish.

Cooking tips 💡

  • Do not add menran paste at the beginning or it will become tough and dry; always add it at the very end after all ingredients are fully cooked to maintain its soft, popping texture.
  • Use gochujang in half the amount of doenjang to achieve the rich, deeply satisfying broth characteristic of restaurant-style jjigae.

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