Doenjang Jjigae (된장 찌개) is probably the most common and traditional of Korean soups, certainly the most commonly consumed at home. It is prepared with doenjang (된장), fermented soybean paste, a key ingredient in traditional Korean cuisine. Very simple to prepare and very tasty, this soup is a real comfort food.
There are some variations: in Korean restaurants you will often find it enriched with pork or more simply accompanied by steamed rice, which Koreans love to add to the soup - in this way the starch contained in the rice will make the broth more creamy .
The recipe that I propose is the original one with the simple addition of rice cakes, to make it more complete. Obviously you can omit this ingredient.
2 mushrooms (I used dried shiitake)
1 spring onion
150 gr solid tofu
1 teaspoon of gochugaru
2 spoons of doenjang
1 kombu seaweed leaf
rice cakes (optional)
- Start by preparing a light mushroom broth: put the water, the shiitake mushroom and the kombu seaweed in a saucepan. Bring to a boil and cover. Cook for about an hour and then strain through a colander.
For a tastier broth add slices of daikon and two tablespoons of soy sauce for three liters of total water.
- Chop the onion and cut the zucchini into slices or slices. Keep it aside.
- Put the freshly cut onion and crushed garlic in a saucepan. Add a drizzle of oil and let it dry slightly.
- Add the sliced zucchini, the sliced mushroom, the filtered broth, the chopped spring onion, gochugaru and doenjang. Bring to a boil. Cook for 30 minutes.
- If you decide to cook the soup with rice cakes add them now to the soup after soaking them for about 30 minutes, otherwise skip this step.
- Add the chopped tofu and cook for another 10 minutes. Serve immediately.