Simple Doenjang Chigae (Soybean Stew)
We grew up on deonjang chigae–fermented miso paste stew. So, when my mom came over to watch the dogs the other day, I thought I’d try my hand at this old favorite. The results were pretty f*#@ing incredible! She took one small sip and her eyes grew to the size of soup spoons:
“This is actually really good.”
Like, thanks Omma.
Doenjang Chigae Recipe
Cooking Time: 30 minutes
Recipe Difficulty: Easy
Servings Amount: 6
Ingredients
- 1/4 onion chopped
- 1 zucchini sliced into half moons
- 1 jalapeno
- 1 tbsp sesame oil
- 1 tsp salt
- 3 tbsp miso paste
- 1 tbsp gohujang
- 2 1/2 cups water
- 1/2 tbsp garlic minced
- 1 red chili
- 1 green chili
- 1/2 block extra firm tofu
- Sautee onions in sesame oil. (If you can, try and pick up one of these stone pots so that all your guests can be equal parts impressed with your authentic-ness and secretly jealous of you.)
- Add zucchini, jalapeño (sliced), and garlic. Cook until veggies have just softened.
- Add 2 tbsp miso paste and gochujang and stir until everything is evenly coated.
- Add water and bring to boil. Add one more tbsp of miso and let simmer. Broth should be thick ad creamy.
- Add thinly sliced chilis to the top and sliced tofu.
- Serve with a bowl of rice, duh. Make your Korean mom proud of you.
Toasted sesame oil?
Which type of mido is best?