How to Make a Umami-Filled Doenjang-jjigae Stew | Cook With Us | Well+Good


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How to Make a Umami-Filled Doenjang-jjigae Stew | Cook With Us | Well+Good

How to Make a Umami-Filled Doenjang-jjigae Stew | Cook With Us | Well+Good

Chef and restaurant owner Mina Park shares a recipe made with a staple Korean ingredient, daikon radish. This vegetable filled Doenjang-jjigae soy bean paste stew, is a cozy dish perfect for the winter months. Mina shows us how to build up the flavor and umami and gives tips on how to repurpose ingredients for later meals.

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Looking for a delicious stew to get you through these cold months? We love the flavor and simplicity of this one.

Follow Mina here: https://www.instagram.com/sookbyminapark/

Doenjang-jjigae Soy Bean Paste Stew Recipe


15g kombu, dried kelp
2 dried shiitake mushrooms
1.2ml water (water leftover from rinsing rice is ideal)
150g mu (daikon radish)
1 potato (peeled, diced)
¼ onion (diced)
3 tbsp Korean fermented soybean paste (doenjang)
120g firm tofu (diced)
1 tsp fine Korean chili flakes (gochugaru)
3 cloves garlic (minced)
1 green onion (cut into 2in lengths)
70g young napa cabbage or other hearty greens
Pinch of salt


1. Place kombu and shiitake, water in a pot. Bring to a boil and then take out the kombu. Reduce heat and simmer for 5 minutes and remove shiitake. Quarter the shiitake and set aside.
2. Add mu and simmer for 3 minutes. Then add the potato to the pot. When the potato is 50% cooked, add the onion.
3. When the potato is 75% cooked, add tofu.
4. After a few minutes when the tofu is cooked and floats, add the doenjang, garlic, green onions and gochugaru.
5. Simmer for a few minutes then take off the heat. Add the greens and finish with a pinch of salt.

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