Doenjang-jjigae

Doenjang-jjigae draws its roots from a centuries-old civilization of fermented soy, where jang—fermented paste serving as the foundation for countless preparations—occupied a central place in Korean cuisine. Each household once maintained its own jars of doenjang, arranged in the courtyard and entrusted to the women of the house, who monitored their fermentation through the seasons. This modest stew was thus born from the necessity of transforming this precious paste into a daily dish, nourishing and comforting, prepared with whatever the garden or market offered. Its apparent simplicity concealed in reality a know-how transmitted orally from generation to generation, each family keeping its own proportions and habits. It remains today one of the dishes most intimately associated with Korean home cooking, the one served without ceremony, almost every day.

• 2 to 3 tablespoons doenjang (fermented soybean paste)
• 1 liter water
• 8 to 10 dried anchovies for broth
• 1 piece Korean radish (mu), about 200 g
• 1 Korean zucchini (aehobak), cut into half-moons
• 1 medium onion, sliced
• 1 block firm tofu, cut into cubes
• 2 garlic cloves, crushed
• 1 to 2 green or red peppers, sliced
• 1 scallion, cut into sections

1. Prepare a broth by steeping the dried anchovies in simmering water for about fifteen minutes, then remove them.
2. Dilute the doenjang directly in the hot broth, dissolving it with a spoon or small strainer to avoid lumps.
3. Add the radish cut into pieces and sliced onion, then simmer over medium heat until the radish becomes translucent.
4. Add the zucchini, crushed garlic and continue cooking for a few minutes.
5. Add the tofu cubes and let simmer gently without stirring too vigorously to avoid breaking them.
6. Finish by adding the peppers and scallion, then simmer for another two to three minutes before serving piping hot.

Doenjang-jjigae offers a deep, earthy and slightly salty flavor, carried by the characteristic umami notes of fermented soy. The broth, rich but never heavy, pairs with the sweetness of tender radish and the subtle freshness of zucchini. A discreet heat from the pepper awakens the ensemble, while the tofu brings a silky texture that contrasts with the crispness of the vegetables.