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COMMENTS

So, right off the get go let me say that this soup is much easier to make than 순두부찌개 Soft Tofu Stew aka Soondubu Jjigae. It doesn’t require any oil or any cooking of meat in the pot ahead of time. The main flavour comes from the strong taste of Korean soy bean paste know as dwenjang 된장. It is not the same as Japanese miso although it does use the same base ingredient which is soy bean. Miso has a much softer flavour and is more of a smooth paste, although you can buy variations. Dwenjang is darker in colour, chunkier, and I find it to be saltier. If you’re desperate to make this soup and absolutley don’t have a Korean market, you can use miso but it will be different!

Anyhow, I thought that, since I was going to make it for dinner anyways while we were at G-Dragon’s Villa, I’d shoot a quick video to show you how it’s made. Here’s the recipe if you want more detailed info:

Doenjang Jjigae Recipe 된장찌개

Ingredients for Stew

5 Cups of Korean Anchovy Broth (Watch us make it here)
1/2 large white onion diced
1/2 medium potato cubed
5-6 cloves of garlic diced or minced
1/2 a zucchini diced
1 green pepper chopped (spicy or not spicy, your choice)
1 small bunch of enoki mushrooms
4-6 TBSP of Korean soy bean paste (that’s 된장 dwenjang paste NOT MISO PASTE)
1 square firm tofu diced into lego sized cubes (not too small or they will fall apart in the stew)

–If you like it hoooooooot: 1 TBSP Korean red pepper flakes 고춧가루
–OPTIONAL: 5-6 short neck clams or 2-4 whole shrimp

Serves 3-4 People

INSTRUCTIONS:

1. First, GUT THOSE ANCHOVIES or the intestines will make your broth taste a little bitter. Stick yer thumb right up in there and pull out all those tiny dried guts. YUM!

2. Add all the dried ingredients to a soup bag. They look like giant empty tea bags/giant metal tea balls and it makes it easier to remove all the dried ingredients in the end. If you don’t have it, you’ll have to manually scoop it all out. No biggie!

3. Add 4-5 cups of water to a medium sized pot on the stove. This pot will include all the ingredients in the end so make sure it’s big enough!

4. Add all the dry ingredients, bring to a boil, and then turn the heat down to a light boil for 10 – 15 minutes. Skim off any nasty foam and toss.

5. Taste your broth. If it’s too weak and tastes just like water, keep simmering another 5 minutes until it has a fishy/seaweed taste. Once you’re happy with it, remove all the dried ingredients. Be warned: if you boil for too long and at too hot a temperature it will taste bitter!

6. Now you’re just adding the fresh ingredients based on how long they take to cook, so first dump in the onions, potatoes, and garlic. Keep it on a medium boil for 5 minutes. If you’re adding seafood, you can add that now.

6. Add the zucchini, mushrooms, and diced pepper. Medium boil for another 5 minutes.

7. Using a soup ladle, start with 4 TBSP of soy bean paste inside it and submerge it into the soup. Using a smaller spoon mash the bean paste around with the hot broth and break up any clumps. Basically, if you just dump in the soy bean paste it can stay all clumpy and if you try to mix it up you will mash all the veggies, so it’s best to break it up in a ladle first.

8. Taste the broth. If it’s really really crazy toe curling salty you’ll need to add more water and no more soy bean paste! If it tastes watery, add another tablespoon of soy bean paste.

Korean cooking is like this, adding and tasting as you go. Since every person’s stove is different, you might have boiled away the hot water depending on the size of your pot or the strength of your stove, etc.

9. Once you’re happy with the flavour, gently add the cubed tofu (and the red pepper flakes if you want). Boil another 2-3 minutes. Check the potatoes to see if they’re cooked. If they’re done, you’re ready to serve!

Yeah! That’s how I’ve done it. If you make this yourself, I’d love to hear if you have any variations in your recipe, and I’d love to see pictures as well! So please share here in the comments. Yay!

And, as some extra footage, here’s what our dinner was like when we were at GD’s. We skimmed over it in our video last week, but we were just being silly as always. Check em out if you feel like an extra laugh or two.

 

Lastly, don’t forget to click on this fancy pants button below for more food videos :D

ToFebruary
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  1. miss you guys doing fapfap its one of my favorite segements only downside once i’m done w watching them i get soooo hunfry lol love you guys

  2. This might be a derpy question but the broth is vegetarian right? No fish based or anything like that. I’m a vegetarian and I just need to make sure. xxotakuzone

  3. I tried this last night and loved it. I’ve been experimenting with Korean recipes recently and this is a new favourite. Thanks for sharing!!

  4. Luna

    Mmmm yummy I’m excited to try :3

  5. katcarneo

    First time to comment here!

    This post is very timely—-the supermarket I frequent (here in Southern Metro Manila, Philippines) just started having dwenjang and gochujang on its shelves, and I immediately bought a tub of both. There is a sizable Korean population living or studying here, so there are plenty of Korean restaurants. My boyfriend and I have tried plenty of Korean dishes, and now we’re starting to try cooking them at home. We had our homemade bibimbap for dinner the other night (he did all the cooking and I, most of the eating)and we will be having dwenjang jjigae next. Thanks for the recipe!

  6. It looks healthy and delicious.

  7. Shelby

    This is making my stomach growl.

  8. Grr these make me so hungry. I live in a really small, southern town in the US and stores don’t really sell a lot of this stuff. But hopefully one day I’ll be able to maybe spend a semester abroad in Korea and try making these delicious looking foods. :D
    Cooking is kind of a hobby of mine and I’d really like to branch out my knowledge of different food.

  9. I love that you do these recipe videos because I love foreign foods! Seeing as I’m “American” and “American” food doesn’t really exist. XD Except maybe hot dogs and hamburgers? I don’t know. Lol.

  10. RudeMinnesotan

    Ooooo new comment system…. fancyy….. I like it.
    Anyhoo~ this is great. This is one of my favorite soups. I might schnazz it up with. like. some carrots or something (i love carrots)

  11. Martina! I must have your funk collection! It’s so glorious! <3

  12. Rose

    How do you reply with this new system?

  13. karina0308

    I’m just testing the new comment system… I love tofu! :)

  14. What’s the age system like in Korea? I always see people on variety shows saying they’re a year or two older than they really are.

  15. do you know the new curry trend in korea? It’s where the curry is more watery then the usual curry so its not thick and heavy. Have you tried it before? i tried it and im not sure what to think of it but then again i never liked curry.

  16. So here I was, not super interested in this video whilst lying on my human’s keyboard (human that feeds me tuna seemed extremely interested though, blabbing on about cooking this and trying that – meh). But then BAM! Second encore! There he was, my Meemers Oppa, like some sort of Easter Egg you planted just for me – oh Simon and Martina, what fan service! Oooh, it sends shivers down my furry coat right now thinking about Dr Meemersworth in that apron – he can open my tuna can any day.

    So you’re telling me he’s a doctor and a chef?! Oh, the things that are running through my little cat mind right now…he’s just so tasty. Indeed.

  17. Cyber_3

    More cooking! Yay! I loved the enoki mushroom bit – they are sooooooo cute! It’s great that it’s easy enough to cook while away from home, one always forgets SOMETHING useful and has to make do. I thought you were going to slice your fingers a couple of times though – whoa!

    Sous-chef? Adorables! That counter-side bowl for chopping scraps is an awesome idea, where did you get it?

    Did you have to listen to that dog (and cat) crying all night? That sounded really sad.

  18. Have you tried some Ox Tail bone Soup?
    Seolleongtang

  19. is there going to be a live chat tonight????
    oh Simon and Martina, I think you should go and listen to the indie bands called the 1975 and bad suns:) they are really good!! I recommend salt- by bad suns and She Way Out- by the 1975
    :)

  20. I pretty much use the same recipe as you guys except I prefer soft tofu and I omit the meat broth. This is literally the fastest Korean dish to make, unless you count making bimbimbap with those rice packs.

  21. Do you think it would taste good with a vegetable broth? Or is it better not to bother? lol BTW I love your cooking shows Martina ^_^ I was waiting for the apron to get thrown on >_<

  22. At least the soybean paste doesn’t taste or smell like what it looks like….right?

    Can this be stuck in the fridge overnight? Are there specific instructions or can you just shove it in and reheat it the next day?
    I love making these recipes, they’re so straight forward and cover all the aspects of cooking and preparing the food! Sadly, I live alone, so I always end up with large amounts of leftovers.. :D

    • Cyber_3

      I’ve made pretty much all of these and more and they are pretty good for a week even – just throw ‘em in the microwave. However, structural integrity for some things will not be *as* great after the first day for, like, tofu. Sometimes I just throw a few fresh things in when I microwave to liven it up a bit, or even after I microwave (extremely thin sliced fresh veg and mango on a reheated curry are really nice). I don’t live alone, but I like to cook in big batches.

      As for the soybean paste, sometimes that is a lot of leftover paste (if you aren’t eating it every day) – often I cheat and either buy miso/other soup mix packets or save the soup packets from my ramen/udon. The packets are more portable and easier to get out here in the boonies. The paste will last a pretty long time, just not long enough if you don’t make this type of dish every week. It’s like the feta cheese of soup.

  23. I am patiently awaiting the day that an EYK cookbook is actually a thing. You guise always make the recipes so easy to follow! nomnomnom

  24. thisisjustforfunval

    I too have a cat sous chef, but she’s more of an intense observer.

    This looks delicious! However it’s going to be 100º….uhm erm Google help me! Ah here we go, 37ºC this week. So this goes in the recipes to try in October when the weather cools down again. This past week all I want to eat is watermelon.

  25. I watched this and thought something is missing..and then I realized that Simon wasn’t slapped this time^^

  26. Henry

    Finding out you broke a girl’s heart through youtube… awkward… well i better get use to it :P lol

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