Doenjang Jjigae and Doenjang-Infused Chili

My pastor once said there's nothing like coming home to the smell of one's mother's doenjang jjigae. There is something about that pungent doenjang odor that can fill up a house in a matter of minutes, and it really is a comforting stew. Though you can eat the stew alone with a bowl of rice, it is typically served alongside meat or fish, and it usually comes free of charge when you order Korean BBQ at a restaurant.
The magic of this recipe comes in its simplicity. The work has already been done for you; the small teaspoon of doenjang accounts for the majority of the earthy flavor that comes across in this dish. Though there isn't concrete documentation of the stew's origins, there is evidence that it was made at least since 500 BCE.
My mother's doenjang jjigae recipe is probably very similar to other recipes out there, but what makes each doenjang jjigae different from the other is the doenjang they use.

Mama Lee's Doenjang Jjigae Recipe

Ingredients:

• 1 tsp doenjang
• 1 1/2 cup water
• 1/2 tsp red pepper flakes
• 1/2 zucchini, chopped
• 1/4 onion, chopped
• 1 Korean hot pepper
• 1/4 tsp garlic, minced
• 1/2 tsp fish sauce
• 1/4 cup of beef
• 1/4 pack of tofu (~1/2 cup)
• Enoki mushroom
• 1/2 scallion, minced
• Shredded cheese (to taste)

Instructions:

1. Mix all ingredients (except for the last 3) in a pot (any pot will do, but it is usually cooked in a ddukbegi, an earthenware pot) and heat on high for 5 minutes (or until it boils).
2. Add the tofu, mushroom, and scallion and heat for another minute before serving.

My fusion recipe for doenjang jjigae was a doenjang-infused chili. I figured they were both hearty, filling, and make my heart all warm and fuzzy, so I decided to try and incorporate doenjang into one of my favorite American dishes. I will be honest, it did come out a bit... interesting to say the least, and it really was better in theory than in practice, but try giving the recipe a shot! I will need to experiment with the amount of doenjang to use, as a little really goes a long way, so I will keep you posted!

Doenjang-Infused Chili Recipe

Ingredients:

• 1/2 pound ground beef
• 1/2 onion, chopped
• 1/4 cup bell pepper, chopped
• 1 tsp chili powder
• 1/2 tsp doenjang
• 1/2 clove garlic, minced
• 1/2 bay leaf
• 1/2 can diced tomatos
• 1/2 can tomato sauce
• 1/2 can chili beans

Instructions:

1. Add the ground beef, onion, and bell pepper into a a large saucepan over medium high heat and saute for around 5 minutes or until the beef is completely browned. Pour out any excess fat.
2. Add everything else except the beans into the saucepan and wait until the mixture comes to a boil.
3. Reduce the heat to low and cover the saucepan with a lid. Let the chili simmer for 1 1/2 hours.
4. Add the beans and cook for another 2-3 minutes before serving.
5. If you would like, top the chili bowl with a handful (or two!) of shredded cheddar cheese.