Main ingredients 🥩
doenjangzucchinigreen onionanchovy dashidagochugaru
School Chef's Super Simple Doenjang Jjigae
A super simple doenjang jjigae that perfectly recreates the taste of home using just one spoonful of dashida when you don't have anchovy broth.
🙋 Recommended for
- ⭐ Those who want to make a deep-flavored doenjang jjigae even with limited ingredients.
- ⭐ Those who want to skip the hassle of making broth and finish a jjigae in 15 minutes.
Ingredients needed 🛒2 servings
- doenjang 2 tbsp
- zucchini 1/3
- green onion 1/2 stalk
- anchovy dashida 1 tbsp
- gochugaru a pinch
- water 2 cups (about 400ml)
Recipe 🍳
- Thinly slice the green onion into small pieces for the jjigae, and cut the zucchini into bite-sized fan shapes.
- Fill a pot with water and dissolve the doenjang smoothly without any lumps.
- Since there is no separate broth, add 1 tbsp of anchovy dashida to boost the savory flavor.
- Add the sliced green onion and a little gochugaru for a spicy kick, then turn on the heat and bring to a boil.
- When the broth comes to a rolling boil, add the zucchini (which cooks quickly) last and simmer until the zucchini is just tender, then finish.
- Cut green onion and zucchini into sizes suitable for the jjigae.
- Pour water into a pot and dissolve doenjang and anchovy dashida.
- Add green onion and gochugaru and bring to a boil first.
- Add zucchini last and cook until the zucchini is done, then finish.
Cooking tips 💡
- Doenjang jjigae doesn't need to be boiled for too long, so add vegetables like zucchini that easily soften at the end to preserve their texture.
- When you don't have time to make broth, one spoonful of dashida lets anyone easily achieve the deep, homestyle flavor.
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