Korean Fermented Soybean Paste Soup with Shrimp

Yum

savor a hearty pot of doenjang jjigae !

This hearty traditional Korean soup dish made with fermented soybean paste is enjoyed not only by the Koreans regularly at home, but also internationally by people of other nationalities, races, heritage and cultures. I've not stopped craving and eating Doenjang Jjigae after being introduced to it years ago. Now, I'm making my own Doenjang Jjigae at home and simply loving it! It's easy to make and doesn't cost much at all, utilising very humble but satisfying ingredients like potato, zucchini and tofu.

Let me share with you how it's done in my kitchen.

recipe card

OVERVIEW

SERVINGS: 2
DIET TYPE: KOREAN | *VEGETARIAN OPTION
COOK TIME: APPROX. 30 MINUTES
LEVEL: EASY

INGREDIENTS YOU’LL NEED

*ASIAN TIGER SHRIMP, SHELLED (4-6 PCS)
ORGANIC SILKEN TOFU, CUBED (300 G | 1 PACK)
POTATOES, CUBED (128 G | 1 CUP)
ZUCCHINI, CUBED (128 G | 1 CUP)
ONION, CUBED (128 G | 1 CUP)
GARLIC, CHOPPED (4 CLOVES)
SPRING ONION, SLICED (1-2 STALKS)
CHILLI PADI, SLICED (TO TASTE)

FROM THE PANTRY

KOREAN SOYBEAN PASTE, FERMENTED (57 G | 1/4 CUP)
*DRIED ANCHOVIES FOR SOUP, LARGE (3 PCS)
FILTERED WATER (710 ML | 3 CUPS)

*NOTES

TO MAKE THIS DISH VEGETARIAN, SIMPLY OMIT THE SHRIMP AND DRIED ANCHOVIES. USE VEGETABLE BROTH INSTEAD.
COOK TIME CAN BE HALVED IF YOU ARE COOKING WITH READY-MADE BROTH AND STAINLESS STEEL POT.

STEPS

Peel potatoes and cut into cubes. Prepare a 16 cm / 3-quart ddukbaegi (or any earthen pot) and place the cubed potatoes and dried anchovies in it. Fill the pot with boiling water to save time and bring it to a boil over medium high heat on the stove. Then cover the pot and let it stew for 15 minutes over low heat.

Prepare the rest of the ingredients while the pot of broth is stewing. Shell and clean the shrimp. Cut and cubed tofu, zucchini and onion. Chop garlic. Slice spring onion and chilli padi.

Add garlic, onion and Doenjang (Korean fermented soybean paste) into the pot. Stir to mix well. Cover and cook for another 10 minutes over low heat.

Add zucchini, shrimp, tofu, chilli padi and spring onion, and cook for another 5 minutes with lid on over medium low heat.

Remove the anchovies from the pot and serve this delicious, hearty stew in the ddukbaegi while still steaming hot and bubbling, straight from the stove to the table, with nutritious multi-grain rice on the side. The ddukbaegi keeps the stew warm for a long time while you slurp it up slowly. Savour the goodness!