School Chef's Super Simple Doenjang Jjigae

Name: School Chef's Super Simple Doenjang Jjigae
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: doenjang 2 tbsp; zucchini 1/3; green onion 1/2 stalk; anchovy dashida 1 tbsp; gochugaru a pinch; water 2 cups (about 400ml)

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.

15 min Difficulty Easy Soups & stews

Main ingredients

doenjang zucchini green onion anchovy dashida gochugaru

Ingredients needed

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doenjang zucchini green onion anchovy dashida gochugaru

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2 servings

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.

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.

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School Chef's Super Simple Doenjang Jjigae

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