Doenjang Jjigae is my absolute favorite soup. I started making it this summer in 100 degree heat when no one ever thinks about stew. Now that fall has set in, I can't get enough. Doenjang is Korea's counterpart to Miso. It has a coarser texture and a deeper, more fermented flavor. For this post, I made Doenjang Jjigae and Miso Soup back to back. My conclusion: If you like miso soup, you will fall in love with Doenjang jjigae. It is so worth an extra ingredient floating around the back of your fridge.
3 cups umami broth, or low salt vegetable broth
1/3 cup Doenjang
1 1/2 cups Asian Radish or Daikon, diced
1 medium potato, diced
4 oz enoki or other mushroom (more if you love mushrooms)
2 green korean peppers (or anaheim or jalapeno)
2 mildly hot red peppers (or more green peppers)
1 large zucchini, diced
Serve with Cooked Rice
In a large pot, whisk the doenjang into the broth. Add the Asian Radish, potato and mushrooms. Bring to a boil, cover and simmer for 10 minutes. Add the peppers and zucchini. Boil for an other 10 minutes. Remove from heat. Add cooked rice to four bowls and spoon the stew over the rice.
One note about the peppers. Korean Green Peppers are slightly warm and close in flavor to Anaheim peppers, although a little smaller. You could also substitute Jalapeno for a little spicier option. I love the red peppers for the color and for a burst of spice. I use Korean Red Peppers, when I can find them or Thai Prik Chifa. A red Jalapeno or Fresno are options or just more green peppers. I would not suggest Thai Bird's Eye peppers. This is not meant to be a spicy soup.
4 Servings: 231 Cal (8g fat, 23g carbs, 21g protein)