A tub of doenjang in the fridge is the start of dinner on the nights you have nothing planned. Here is how to turn it into a pot of jjigae.
Loosen it in stock
Whisk a heaped spoon of doenjang into warm anchovy stock so it dissolves evenly instead of sitting in clumps.
Build the pot
Add what you have: potato, zucchini, onion, tofu, a green chilli. Simmer until everything is soft and the broth tastes round.
Balance at the end
A little gochujang adds depth, garlic adds backbone, green onion goes in last. Taste before you add any salt; doenjang is already salty, and older paste is saltier still.
Eric’s tip
Darker, older doenjang is stronger and saltier. Start with less than you think and build up; you can always whisk in more.