Doenjang Jjigae (된장찌개 / Fermented-Soybean Stew)

Ingredients for Doenjang Jjigae (된장찌개 / Fermented-Soybean Stew)

• 950ml Dashi

• 60ml doenjang (Korean fermented soybean paste)

• 1 tablespoon gochujang (Korean red chilli paste)

• 1 tablespoon gochugaru (Korean red chilli flakes)

• 6 dentes de alho, picados

• 2 tablespoons soy sauce, or more to taste

• 2 medium onions, cut into 1-inch dice

• 2 medium green courgette, cut into 1-inch chunks

• 1 red Korean chilli pepper or other long hot chilli, thinly sliced on the bias

• 1 green Korean chilli pepper or other long hot chilli, thinly sliced on the bias

• 230g brisket, sliced 1/8 inch thick (you can ask your butcher to slice it) and cut into 2- to 3-inch strips

• 450g soft or silken tofu, homemade (page 67) or store-bought, cut into 1-inch cubes

• 1/2 bunch spring onions, cut into 1-inch batons

Put the dashi in a stockpot or other large pot set over medium-high heat and bring to a simmer. Whisk in the doenjang and cook for 10 minutes to bring out its natural sweetness. Add the gochujang and simmer for 5 minutes. Add the gochugaru, garlic, and soy sauce and simmer for another 10 minutes.

Add the onions and simmer for 5 minutes. Add the courgette and simmer for 5 minutes. (Adding the vegetables at different times will ensure that they will all be fully cooked at the end.) Add the chilli peppers, beef, and tofu and simmer for 5 minutes. Taste and adjust the seasoning with more soy sauce if necessary.

Remove the pot from the heat, add the spring onions, put on the lid, and let the stew rest for at least 30 minutes, and up to 2 hours, before serving. Serve with steamed rice and your favourite banchan, as any and all pair well with this stew.

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