Doenjang Jjigae is a true classic in Korean cuisine, made with a base of Doenjang (Korean soybean paste)which is a Korean essential ingredient. This recipe uses anchovy stock and watercress.Doenjang Jjigae is often served with rice on the side and it is most impressive when it is served boiling hot and bubbling in a Ddukbaegi.

Prep time : 20 minutes

Cook time: 20 minutes

Ingredient Preparation

Anchovy and Kelp broth Put 5-6 Anchovies and 1 Kelp in the Ddukbaegi with 1L(5cup)of Water and boil over high heat. Boil vigorously for 20 minutes and then turn off the heat. Discard the anchovies and kelp. Tip! Use the broth immediately or store in a fridge(3-4days) or freezer for later use in Korean soups and stews. Vegetables and tofu

Wash and cut the Vegetables to appropriate sizes (as illustrated)

Cooking Doenjang Jjigae watercress

1. Pour the prepared Anchovy and kelp broth in the Ddukbaegi and heat on medium heat

2. Add the Doenjang paste using a sieve, so it is easier to dissolve. 3. Add the Potato and leave to boil for about 10minutes. 4. Put in the chopped Courgette and Mushrooms and boil on medium high heat. 5. Add the Minced garlic. Keep on medium high heat for another 3 to 4 minutes 6. Season with Soy sauce if required. If you would like the Jjigae to be more spicy put in sliced chilli peppers. 7. Put the sliced Tofu and chopped Onion. Boil for an additional 5 to 6 minutes.

8. Lastly sprinkle the Watercress on top and sprinkle some Spring onions. 9. Carefully move your Ddukbaegi to the heat resistant trivet when it is bubbling and boiling.

Below is a downloadable pdf version of this recipe.

DoenjangJjigae(Watercress)__lalaswallow

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