Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Soup
Vegetables
Finish
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; whisk or electric mixer; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Start · About 10 min
- Whisk doenjang into stock from 900 ml kombu stock, 50 g doenjang, 200 g potatoes, diced, 100 g onion, chopped; add potato and onion. Simmer 10 minutes.
Simmer · About 10 min
- Add 250 g zucchini, cubed, 150 g mushrooms, sliced, 300 g tofu, cubed, 10 g garlic, chopped; simmer 8–10 minutes until potatoes are tender.
Check: Look for this result: potatoes are tender.
Finish · About 5 min
- Add 30 g spring onions and serve hot. Taste before adding any extra seasoning.
Tips
- Doenjang varies in saltiness, so taste the broth at the end.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Use mild miso as an adaptation with a different flavour.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
- For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.
Make ahead
- Prepare the measured ingredients for Doenjang Jjigae one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
FAQ
What matters most when making Doenjang Jjigae?
Doenjang varies in saltiness, so taste the broth at the end.
What can I substitute in Doenjang Jjigae?
Use mild miso as an adaptation with a different flavour.
Can I prepare Doenjang Jjigae ahead?
Prepare the measured ingredients for Doenjang Jjigae one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
