Doenjang Jjigae (Korean Soybean Paste Stew)

This is a straightforward recipe for doenjang jjigae. I used less gochugaru because I have family members who dislike spicy foods. I used firm tofu because it is traditionally used in doenjang jjigae. While it isn't necessary to press tofu for stew, I did so that the tofu could better absorb the flavors of the stew. I used a yellow squash instead of zucchini because that is what I received in place of zucchini in my grocery order. It is a very solid recipe that is as good as the ingredients you use, especially the doenjang. I will definitely make this recipe again. I want to make it again with a higher quality doenjang.

2x

Made with a tsp of gochujang instead of gochugaru a d fresh chicken stock I'd just made instead of anchovy broth. I did add the optional vinegar at the end and it's a good addition. Really tasty and my husband loved it.

Lovely recipe! Added bok choy and shiitake instead of meat and some gochujang instead of gochugaru.