Doenjang Jjigae: the Korean stew with umami flavor

Doenjang stew, known as doenjang jjigae (된장찌개) in Korean, is a traditional South Korean dish notable for its umami flavor and its base of doenjang, a fermented soybean paste. This stew is a staple in Korean cuisine, commonly served at the family table.

Umami is known as the “fifth taste,” in addition to the typical flavors of sweet, salty, sour, and bitter. It is commonly associated with protein-rich foods. It is perceived as a flavor that enriches other flavors and increases the palatability of foods, making them more pleasant and satisfying.

The tradition of doenjang in Korean cuisine

Doenjang has a long history in Korean cuisine, as its preparation dates back more than 2,000 years. This soybean paste is a mainstay in the Korean diet, used in a wide variety of dishes.

Doenjang jjigae originated as a way to take advantage of local and seasonal ingredients, combining soybean paste with vegetables, tofu, and sometimes meat or seafood. Its popularity has endured over the years, adapting to the tastes and availability of ingredients of each era.

For eating, it is usually served in an individual bowl and accompanied by white rice and various banchan (small side dishes, such as kimchi or vegetable salads). It is common for diners to take a portion of stew with their spoon and accompany it with rice.

How to make doenjang jjigae at home

Ingredients

• 4 tablespoons doenjang (fermented soybean paste)
• 4 cups of water (or fish broth)
• 200g firm tofu, cut into cubes
• 1 zucchini, sliced
• 1/2 onion, sliced
• 1/2 daikon radish or Korean radish, cut into pieces
• 1-2 red chili peppers, sliced ​​(optional, for spice)
• 150 g pork or beef (optional, cut into pieces)
• Chives or chopped garlic to decorate (optional)

1. Prepare the broth: In a pot, add the water (or broth) and doenjang. Mix well until the paste dissolves.
2. Cook the ingredients: Bring the broth to a boil. Add the meat (if using) and cook for a few minutes.
3. Add the vegetables: Add the radish, onion, and zucchini. Cook over medium heat for 10-15 minutes, until the vegetables are tender.
4. Add the tofu: Add the tofu and chilies, and cook for 5-10 more minutes.
5. Serve: Serve hot, garnishing with chives or chopped garlic if you wish. Serve with white rice and banchan.