Doenjang jjigae is the stew that Korean grandmothers have simmering on the stove more days than not. Built on doenjang, a fermented soybean paste with a deep, funky savouriness, it's earthy, comforting and endlessly adaptable to whatever vegetables are in the fridge.
Unlike its fiery cousin kimchi jjigae, doenjang jjigae is more mellow and grounding, though still with a gentle kick from a pinch of gochugaru and fresh chilli. Soft tofu and a scatter of zucchini, potato and radish soak up all that savoury broth beautifully.
Serve it bubbling hot straight from the pot, with a bowl of steamed rice on the side for spooning the broth over. It's the kind of meal that makes a weeknight feel taken care of.
