Doenjang-Jjigae Recipe: Get K-Obsessed With Korean Actor Lee Jong Suk Fav Korean Soybean Paste Stew

Korean cuisine boasts a unique flavour profile that's a delightful blend of savoury, spicy, sweet, and sour. The use of fermented ingredients like kimchi and gochujang adds depth and a lot of flavour to it. Whether you're a meat lover, seafood enthusiast, or vegetarian, there's something for everyone to enjoy.

One of the most popular actors in South Korea, actor Lee Jong Suk who is widely known for his work in Korean dramas like ‘Doctor World’, ‘W-Two Worlds’ and ‘Big Mouth’ loves to eat Doenjang Jjigae which is basically made with fermented soybean paste. The ideal way to serve Doenjang Jjigae is hot and boiling at the table. It is served in clay pots due to their excellent heat retention. It is traditionally served with rice banchan (Korean side dishes) and kimchi.

Doenjang Jjigae (Korean Soybean Paste Stew)

Doenjang Jjigae is a hearty and flavourful Korean stew made with soybean paste, vegetables, and protein. It's a popular comfort food that's perfect for a cold day and is easy to make at home.

Doenjang, the fermented soybean paste, brings a rich, complex umami depth that's both comforting and satisfying. It's a unique flavour that's unlike anything you've likely tasted before. So if you like trying something new when it comes to food then this Korean dish can be a good option for you. This hearty stew is a perfect cozy meal, especially on a chilly day. The savory broth and soft vegetables are a perfect combo. Doenjang is a good source of protein, fiber, and various vitamins and minerals. The vegetables add even more nutrition, making it a well-rounded meal. Here's what you'll need to make a classic doenjang jjigae:

How To Make Doenjang Jjigae (Korean Soybean Paste Stew)

1. For Doenjang Jjigae you need to make the broth. Bring water, onion, and garlic to a boil in a pot. Simmer for 10 minutes, then strain and reserve the broth. You can skip this step and use plain water if short on time.

2. In a small bowl, whisk together the doenjang, and 2 cups of the broth until smooth.

3. Now you need to add the vegetables. Add the dashi powder, potato, tofu, and zucchini to the pot of broth. Bring to a boil, then reduce heat to medium and simmer for 10 minutes, or until the vegetables are tender.

4. Stir in the sesame oil, doenjang mixture, gochujang, salt, and pepper.

5. Serve hot with a bowl of rice with some kimchi and a garnish of spring onions.