Doenjang Jjigae is a classic Korean stew made with fermented soybean paste, tofu, vegetables, and sometimes seafood or meat. It’s savory, earthy, and one of the most beloved dishes in Korean cuisine — eaten year-round with a bowl of steamed rice.
Yields: 2-3 servings
Prep time: 15 minutes
Cook time: 20 minutes
🌟 Why You’ll Love It:
- Deep, bold fermented flavors
- Naturally high in protein and fiber
- Easily made vegan or with meat
- Comforting yet not heavy
- Excellent for gut health, thanks to fermented paste
Ingredients:
- 2 cups anchovy stock (or vegetable broth)
- 2 tablespoons Korean soybean paste (doenjang)
- 1 tablespoon gochujang (Korean chili paste, optional for a bit of spice)
- 1/2 onion, sliced
- 1/2 zucchini, diced
- 1/2 block firm tofu, cubed
- 1/4 cup mushrooms (such as shiitake or enoki), sliced
- 1 green onion, chopped
- 1 clove garlic, minced
- 1/2 teaspoon sugar (optional, to balance flavors)
- 1/4 red chili pepper, sliced (optional, for extra spice and garnish)
Equipment:
- Medium pot or earthenware pot (ttukbaegi)
- Cutting board
- Knife
Instructions:
Step 1: Prepare the Ingredients
- Finely chop the onion, zucchini, tofu, mushrooms, green onion, garlic, and red chili pepper (if using). Prepare the anchovy stock.
Step 2: Combine Broth and Soybean Paste
- In a pot, pour in the anchovy stock (or vegetable broth). Add the Korean soybean paste (doenjang) and gochujang (if using). Stir well to dissolve the pastes.
Step 3: Add Vegetables
- Bring the mixture to a boil over medium-high heat. Add the sliced onion and diced zucchini. Cook for about 5 minutes until the vegetables start to soften.
Step 4: Add Tofu and Mushrooms
- Add the cubed tofu and sliced mushrooms to the pot. Continue simmering for an additional 5-7 minutes, allowing the flavors to blend.
Step 5: Add Garlic and Green Onion
- Stir in the minced garlic and chopped green onion. If using, add the optional sugar at this point to balance the savory flavors. Simmer for another 2-3 minutes.
Step 6: Garnish and Serve
- Ladle the doenjang jjigae into bowls. Garnish with sliced red chili pepper (if using) for an extra touch of color and spice. Serve hot with rice and other Korean side dishes (banchan).
💡 Pro Tips
✔ No anchovy broth? Use dried shiitake mushrooms for a vegan source of umami.
✔ Extra rich: Add 1 tsp sesame oil at the end.
✔ Spice control: Adjust gochujang to taste.
🍚 Serving Ideas
- Banchan pairings: Kimchi + steamed spinach.
- For detox, add sliced daikon radish.
Enjoy your delicious homemade Korean Soybean Paste Stew!
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