된장찌개/dwenjang Jjigae Recipe

Make quick anchovy-kelp dashi (optional)

Combine 6 cups water and 1 cup water with anchovy-kelp dashi (or replace both with 7 cups water if not using dashi) in a medium pot. If using dried anchovy and kelp: simmer gently for 10 minutes, then remove anchovies and kelp. Keep the pot on medium-low heat.

Whisk 3 tablespoons doenjang with about 1/2 cup of the hot stock in a small bowl until smooth to prevent lumps. Stir the dissolved doenjang back into the pot. Add 1 teaspoon gochujang (optional), 1 teaspoon soy sauce and 1 tablespoon minced garlic; bring to a gentle simmer.

While stock heats, prepare vegetables: slice zucchini into 1/4-inch half-moons (about 1 cup), thinly slice 1/2 cup onion, slice 1 cup mushrooms, and chop 1 cup spinach or napa cabbage. Cut 12 oz firm tofu into 1-inch cubes and set aside on a plate.

Add firmer vegetables first: when the broth is simmering, add the sliced zucchini, onion and mushrooms. Simmer 4–5 minutes until vegetables begin to soften.

Gently add the cubed tofu into the simmering stew, spreading pieces evenly so they heat through without breaking. Simmer 2 minutes.

Add cleaned clams or mussels (8 oz). Cover and cook until shells open, about 3–4 minutes. Discard any that do not open.

Add shrimp (8 oz) and cook 1–2 minutes more, until shrimp turn pink and are cooked through. Avoid overcooking seafood — total seafood cook time should be brief.

Stir in chopped spinach or napa cabbage and sliced green onions (2 stalks) and optional sliced fresh chili. Cook 1 minute just to wilt the greens.

Taste the stew and adjust seasoning: add up to 1/2 teaspoon salt or an extra 1/2 teaspoon soy sauce if needed, and 1/4 teaspoon black pepper. Drizzle 1/2 teaspoon sesame oil and sprinkle 1/2 teaspoon toasted sesame seeds just before serving.

Serve hot in bowls with steamed short-grain rice on the side. Yields about 4 servings.