Daengjang Jigae

DAY 660

Serves 1-2


700g – Water

5 ea – Dried anchovies

1 ea – 4×4 inch dried kelp

1 – Dried and sliced shiitake mushroom

120g – Daengjang (Fermented soy bean paste)

15g – Gochuchang (Korean fermented red pepper paste) Add more for desired heat.

10g – Gochugaru (Korean dried red pepper flakes)

1/2 – Medium white onion (Medium dice)

1/2 – Small Korean or standard zucchini (Medium dice)

132g – Medium firm tofu (1 inch cubes)

60g – Enoki mushrooms

1/2 – Medium Potato (Medium dice)

2 – Cloves garlic (Minced)

2 – Korean Hot Peppers (Sliced fancy diagonally)

1 – Green onion (Thinly sliced fancy diagonally)


Bring water to boil and toss in anchovies, kelp and shiitake. Boil on high for 3 minutes then cover and simmer on low for 20-30 minutes.

Strain stock and discard all ingredients.

Whisk in Daengjang and Gochujang until fully dissolved into stock.

Add onions and bring back to a gentle boil.

Add potatoes and zucchini and cook covered for 3 minutes.

Add tofu and mushrooms and cook covered for additional 2 minutes.

Add garlic, chili flakes and peppers and heat through (1-2 minutes).

Garnish with green onions and serve with rice and Kimchi.

*optional. Add dash of special drift spice.