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Sweet Potato Doenjang Jjigae
🇰🇷 Korean

Sweet Potato Doenjang Jjigae

🇰🇷 Korean

A slow-simmered korean pot of sweet potato, root vegetables and rich broth — dinner that tastes like a warm kitchen on a cold day. About 50 minutes from fridge to table.

Prep 15 min Cook 35 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
  • Sweet Potato3
  • Gochugaru1 tsp
  • Doenjang Paste3 tbsp

Optional extras

  • Perilla Leaveshandful, to finish

Instructions

  1. 1

    Warm the Sesame Oil in a heavy casserole and brown the sweet potato well on all sides — real colour means real flavour.

  2. 2

    Lift the sweet potato out, soften the garlic and ginger in the same pot, then add the gochugaru.

  3. 3

    Return the sweet potato, tip in the potato and carrot, and pour over the stock.

  4. 4

    Cover and let it murmur gently for 35-40 minutes until everything is spoon-tender and the broth has body.

  5. 5

    Season with salt and cracked pepper, then shower with perilla leaves right before serving.

Chef's tip

Taste and adjust the salt at the end; sauces concentrate as they reduce.

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