Maangchi — Korean Soybean Paste Stew (Doenjang-jjigae)
Verified 2016 Maangchi official video showing doenjang, anchovy, shrimp, vegetables and tofu; in-site playback was not verified.
Official cooking video · Maangchi · YOUTUBEKorean Anchovy-Shrimp, Potato and Zucchini Soybean Paste Stew
Three portions of Korean soybean paste stew with potato, zucchini, anchovies, shrimp and tofu, adapted from Maangchi's 2–4 serving method with explicit food-safety checks.
Ingredients
servings: 3 · Check ingredients
Steps
- 01
Rinse the potato, onion and zucchini and dice to about 1.2 cm. Chop one green chili, two green onions and four garlic cloves.
- 02
Peel, devein and chop four raw shrimp; keep them cold. Gut seven large dried anchovies and place in a stock pouch. Wash hands and utensils after contact with raw shrimp.
- 03
Put potato, onion, zucchini, chili, garlic and chopped shrimp in a heavy pot of at least 1.5 L capacity. Add 600 ml water and the anchovy pouch, cover and heat on medium-high until boiling, about 7–15 minutes depending on the pot.
- 04
Dissolve 5 tbsp doenjang in the broth; cover and simmer on medium for about 20 minutes. Regulate heat to avoid overflow and test the potato with a fork.
- 05
Add 170 g tofu, simmer three more minutes and remove the anchovy pouch. Confirm the broth is bubbling hot and shrimp are pearly and opaque throughout.
- 06
Scatter over two chopped green onions and divide into three hot bowls. Do not add more salt by default; doenjang salinity varies between brands.
Before you cook
Contains soy (doenjang, tofu), crustacean shellfish (shrimp) and fish (anchovy). Some doenjang products contain wheat or barley; read the label. Prevent raw-shrimp cross-contamination and cook shrimp until pearly and opaque throughout. Refrigerate leftovers in shallow containers within two hours at or below 4°C (40°F); reheat to 74°C (165°F).
Allergens: soy (doenjang and tofu), crustacean shellfish (shrimp), fish (anchovies), doenjang may contain wheat, barley or other allergens depending on brand; inspect packaging
Image & source credits
These illustrations stand in for food photos.
Easy meals, made simple
Simple Korean Potato and Seaweed Soup (2 Servings)
Mild Korean home soup made by stir-frying soaked seaweed in sesame oil and simmering tender potatoes, adapted to two servings from an MFDS recipe.
Easy Korean Tuna and Tofu Jjageuli (2 Servings)
A home-style Korean simmered dish with tofu, canned tuna, and a spicy, reduced broth. Unlike potato jjageuli, it uses tofu as the main vegetable-based bulk.
