🇰🇷 Korean

Octopus Doenjang Jjigae

Name: Octopus Doenjang Jjigae
Prep time: 15 min
Cook time: 32 min
Total time: 47 min
Yield: 4 servings
Cuisine: Korean
Ingredients: to taste Salt; 2, chopped Garlic; 4 cloves, minced Ginger; 3 medium, cubed Potato; 2, thickly sliced Carrot; 2 tbsp Sesame Oil; 200 g Tofu; 750 ml Stock or Broth; 1 Zucchini; 400 g Octopus; 1 tsp Gochugaru; 3 tbsp Doenjang Paste

🇰🇷 Korean

A slow-simmered korean pot of octopus, root vegetables and rich broth — dinner that tastes like a warm kitchen on a cold day. About 47 minutes from fridge to table.

Prep 15 min Cook 32 min Serves 4 Medium

Ingredients

Saltto taste
Garlic2, chopped
Ginger4 cloves, minced
Potato3 medium, cubed
Carrot2, thickly sliced
Sesame Oil2 tbsp
Tofu200 g
Stock or Broth750 ml
Zucchini1
Octopus400 g
Gochugaru1 tsp
Doenjang Paste3 tbsp

Optional extras

Perilla Leaveshandful, to finish

Instructions

1
Warm the Sesame Oil in a heavy casserole and brown the octopus well on all sides — real colour means real flavour.
2
Lift the octopus out, soften the garlic and ginger in the same pot, then add the gochugaru.
3
Return the octopus, tip in the potato and carrot, and pour over the stock.
4
Cover and let it murmur gently for 35-40 minutes until everything is spoon-tender and the broth has body.
5
Season with salt and cracked pepper, then shower with perilla leaves right before serving.

Chef's tip

For deeper flavour, toast the gochugaru in the oil before adding anything wet.

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Watch how it's made

Video: Making The Ultimate Korean Comfort Food Doenjang Jjigae, Soybean Paste Stew With Beef Brisket · on YouTube