| Prep: 20 mins | Cook: 35 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 300 | 18g | 3g | 23g |
| sugars | fibre | protein | salt |
| 6g | 5g | 10g | 1.2g |
As a chef who cherishes rich flavors and diverse influences, one particular fruit-based recipe that brings me immense delight is none other than the Doenjang Jjigae (Soybean Paste Stew with Perilla Seeds). It fuses a unique combination of ingredients that, when stewed together, gives birth to a rich, flavorful, and vibrantly colored dish that warms the soul like a hug from a loved one. The image below attests to its tantalizing allure.
The Origins of Doenjang Jjigae
While the comfort foods I often whip up in the kitchen are largely influenced by my Irish grandparents and Bostonian roots, sometimes you happen upon a recipe that makes you step out of your comfort zone. This is true with this excellent Doenjang Jjigae recipe, which traces its roots back to Korean culinary traditions. And with my fiancee Laura’s love for global dishes, it has become a beloved staple in our homes.
A Story of Health and Flavor
This soybean paste stew is not only delicious, but also loaded with health benefits, an aspect that’s important to us as young parents especially with our growing son. The inclusion of vegetables like zucchini, carrots, and spinach, add a bounty of vitamins and minerals to the pot. Furthermore, the use of Korean soybean paste, Doenjang, is known for its probiotic properties, fostering good gut health.
Our Doenjang Jjigae also includes Perilla seeds. Aside from imparting a slightly nutty flavor these seeds are known for their high content of heart-healthy fats.
Comparisons And Complements
Flavorwise, Doenjang Jjigae would perhaps remind one of Miso soup due to the savory depth of the fermented soybean paste. But with its medley of hearty vegetables and tofu, it stands as a more substantial main dish. This stew would pair excellently with marinated grilled chicken or a serving of Kimchi fried rice for a fully rounded Korean feast.
In our home, the Doenjang Jjigae, a seemingly foreign dish at first, has become a beloved comfort food, appealing to both our Irish-New England backgrounds and our love for exploring cultures through food. After all, cooking is a love language, as Laura often tells me, and what better way to address it than through a recipe rich in flavor, history, and health.
What You’ll Need
- 2 tablespoons sesame oil
- 1 large onion, diced
- 4 cloves of garlic, minced
- 1/2 cup Korean soybean paste (Doenjang)
- 6 cups vegetable broth
- 1 large zucchini, diced
- 1 large potato, peeled and diced
- 2 medium carrots, peeled and diced
- 1 small hot pepper, finely chopped
- 1 cup Perilla seeds, crushed
- 1 package of tofu, cubed
- 2 cups of fresh spinach
- 4 green onions, sliced
- 1/4 cup red pepper flakes (optional)
- Salt and pepper to taste
Method
Step One
Heat the sesame oil in a large pot over medium heat. Once the oil is hot, add the diced onion and minced garlic. Sauté until the onion becomes translucent.
Step Two
Add the Korean soybean paste (Doenjang) to the pot and stir until it is well combined with the onions and garlic.
Step Three
Slowly pour in the vegetable broth, stirring continuously to ensure that the soybean paste is fully dissolved. Bring the mixture to a simmer.
Step Four
Add the diced zucchini, potato, and carrots to the pot. Stir well to combine and continue to simmer until the vegetables become tender.
Step Five
Next, add the finely chopped hot pepper and crushed Perilla seeds into the pot. Stir well to mix the ingredients.
Step Six
Add the cubed tofu and fresh spinach to the pot. Continue simmering until the tofu is heated through and the spinach has wilted.
Step Seven
Finally, stir in the sliced green onions and optional red pepper flakes. Season the stew with salt and pepper to your taste, then let it simmer for a few more minutes until everything is well combined.
Step Eight
Your Doenjang Jjigae (Soybean Paste Stew with Perilla Seeds) is ready to be served. Enjoy this warm, hearty, and healthy Korean dish.
