Doenjang jjigae is a deliciously funky Korean stew made with fermented soybean paste that never fails to please - regarded as the ultimate in comfort food.
- 2 zucchini (courgettes)
- 100 g (3½ oz) enoki mushrooms
- 1 litre (34 fl oz/4 cups) Anchovy and kelp stock (recipe here)
- 160 g (5½ oz) Korean fermented soybean paste (doenjang)
- 2 tsp Korean chilli flakes (gochugaru)
- 150 g (5½ oz) medium–firm tofu, cut into 2-cm (¾-in) cubes
- 1 spring onion (scallion), thinly sliced
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Top and tail the zucchini then cut them in half lengthways. Slice into 1-cm (½-in) thick slices. Trim the roots off the enoki mushrooms and brush off any dirt. Set aside.
- Pour the anchovy and kelp stock into a Korean stone bowl pot (dolsot) or claypot and bring to a simmer over medium–high heat. Put the soybean paste in a fine-mesh sieve and use the back of a spoon to push the paste through the mesh into the stock. Stir until the paste has dissolved.
- Add the chilli flakes, zucchini and tofu and bring to the boil for 5 minutes or until the zucchini is soft. Add the enoki mushrooms and spring onion, and boil for another minute. Taste and adjust the seasoning if necessary.
- Serve the stew bubbling away in the pot, with steamed rice on the side.
Recipe and images from Little Korea Iconic Dishes and Cult Recipes by Billy Law, Smith Street Books, RRP $49.99