Korean Doenjang Jjigae with Egg, Tofu & Rice + Kimchi Banchan

Ingredients

• 3 cupsWater
• 3 tbspDoenjang (Korean fermented soybean paste, gluten-free certified)
• 300 gSilken tofu
• 3 pieceEggs
• 1 mediumPotato
• 100 gMushrooms (shiitake or button), sliced
• 3 stalksSpring onions, sliced
• 3 clovesGarlic, minced
• 1 tspGochugaru (Korean red pepper flakes)
• 1 tspNeutral cooking oil (e.g. sunflower or canola)
• 0.5 tspSalt
• 1.5 cupsWhite rice (uncooked)
• 2.25 cupsWater for rice
• 150 gKimchi (store-bought, gluten-free certified)

Method

1. 1

   Start the rice first: rinse 1.5 cups white rice until water runs clear, then cook in a rice cooker or pot with 2.25 cups water — it will be ready by the time the jjigae is done.

2. 2

   Peel the potato and cut into small 1 cm cubes so they cook quickly; slice the mushrooms and set both aside.

3. 3

   Bring 3 cups of water to a boil in a medium pot over high heat. Add the minced garlic and potato cubes and cook for 5 minutes until the potato begins to soften.

4. 4

   Reduce heat to medium. Add the doenjang by dissolving it into the broth through a small strainer or by mashing it directly into the pot with a spoon — stir well so it fully dissolves.

5. 5

   Add the sliced mushrooms and gochugaru, stir, and simmer for 3 minutes.

6. 6

   Cut the silken tofu into rough 2 cm cubes and gently add to the pot. Crack the 3 eggs directly into the stew, spacing them out so they poach gently — do not stir. Cover and cook for 2–3 minutes until egg whites are just set but yolks are still slightly soft.

7. 7

   Scatter the sliced spring onions over the top, taste the broth and adjust salt if needed, then remove from heat.

8. 8

   Serve the jjigae hot in individual bowls alongside steamed rice and kimchi on the side as a banchan.