When I was in elementary school, I often spent time alone at home. Because of that, I naturally became comfortable using the stove to cook simple meals for myself. Since my older sisters were much older and busy, I often helped my mom in the kitchen. Whenever I came home from school feeling hungry, I would mix some soy sauce into hot water, crumble seaweed into it, and crack an egg to make a quick soup. Of course, it wasn’t exactly a proper dish, but it did the job.
The first real dish I ever learned to make was doenjang jjigae (Korean soybean paste stew). Watching my mom cook over her shoulder, it didn’t seem too difficult. One Sunday morning, I decided I wanted to try making it myself. I remember carefully making broth with a few dried anchovies and a piece of kelp, then adding a spoonful of doenjang, a little gochujang for extra flavor, and chopped vegetables like potatoes, zucchini, and onions. Finally, I added tofu and let everything simmer. The taste wasn’t perfect, but it was close enough. My family complimented my effort, and from that moment on, I started experimenting with more dishes—tteokbokki, kimchi fried rice, kimchi jjigae, and more.
Even now, doenjang jjigae remains my go-to dish. The best part is that it’s easy to make with whatever ingredients I have at home, making it a perfect meal when I don’t have many side dishes.
Today, I’m making it early in the afternoon so it’s ready for dinner with my daughter.
Preparing the Ingredients
I start by chopping:
- 1 potato
- ½ zucchini
- ¼ onion
- 1 red chili pepper & 1 green chili pepper
- ½ block of tofu
- 1 sheet of fish cake
My daughter has grown fond of fish cake lately, so I add it at the end to enhance the flavor.
Cooking the Stew
- Fill an earthenware pot (ttukbaegi) halfway with water.
- Add 1 spoonful of doenjang, ⅓ spoonful of gochujang, and a round anchovy broth tablet.
- Once it starts bubbling, add the potato, zucchini, and onion, letting them cook.
- After a while, add tofu, red chili, and green chili, then let it simmer on low heat to allow the flavors to deepen.
- Lastly, toss in the thinly sliced fish cake and let it finish cooking.
The key to a rich doenjang jjigae is patience—letting it simmer long enough for all the flavors to come together.
The Warmth of a Bubbling Stew
As the doenjang jjigae boils in the pot, it sometimes spills over, making a mess on the stove. But the familiar, earthy aroma fills the kitchen, bringing back memories of childhood dinners. A spoonful of the flavorful broth mixed into rice is enough to make a full meal.
For tonight’s simple but comforting dinner, I’ll serve it with napa kimchi, radish kimchi, roasted seaweed, and a sunny-side-up egg. Nothing fancy, but warm and satisfying—just the way home-cooked meals should be.
Mom's Easy Korean Recipes 
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