Doenjang Jjigae

Soybean paste stew with tofu, potato, zucchini, mushrooms.

⏱ 25 min · 🍽 Serves 4 · SaucesRice

Ingredients

• Doenjang (key)
  📍 Aisle Back - Coolers (4-door) Door 1, Shelf 4
• Tofu
  📍 Aisle Back - Coolers (4-door) Door 1, Shelf 4
• Potato + zucchini/hobak + onion
  📍 Aisle 1 Left, Dry Noodles & Vermicelli
• Enoki + shiitake
  📍 Aisle 6 Right, Unit 3 produce cooler (K-10)
• Gochugaru + garlic + green onion
  📍 Aisle 6 Right, Unit 3 produce cooler (K-10)
• Ssamjang optional
  📍 Back Coolers (4-door), Door 1, Shelf 4
• Rice water or dashida water
  📍 Aisle 2 Right
• Thin beef optional
  📍 Aisle Back - Coolers (4-door) Door 1, Shelf 4

Steps

1. Brown optional beef. Add potato. Pour water; dissolve doenjang (and ssamjang).
2. Add gochugaru, garlic, zucchini, onion, mushrooms, tofu. Finish with green onion. Serve with rice.

💡 Store note: Dashida water if no rice-rinse water.

Adapted from My Korean Kitchen (wording rewritten).