Doenjang jjigae is a beloved Korean soybean paste stew, deeply savory, earthy, and comforting. This version highlights soft tofu, which soaks up the rich broth, making it a perfect quick meal for any day. The combination of fermented doenjang, garlic, and vegetables creates a complex umami flavor that is both satisfying and nourishing.
Ingredients
- 4 cups (960 ml) water or anchovy-kelp stock
- 3 tablespoons (45 g) doenjang (Korean soybean paste)
- 1 tablespoon (15 ml) gochugaru (Korean red chili flakes), adjust to taste
- 1 teaspoon (5 ml) gochujang (Korean chili paste), optional for extra heat
- 1 tablespoon (15 ml) soy sauce
- 1 teaspoon (5 ml) sesame oil
- 1 cup (150 g) onion, thinly sliced
- 1 cup (100 g) zucchini, sliced into half-moons
- 1 cup (150 g) Korean radish or daikon, peeled and thinly sliced
- 2 cloves garlic, minced
- 1 green chili pepper (like serrano), sliced (optional)
- 1 package (14-16 oz / 400-450 g) soft or medium-firm tofu, cut into 1-inch cubes
- 2 green onions, chopped, for garnish
Instructions
- In a medium pot (about 3 quarts), combine the water or stock, doenjang, gochugaru, gochujang (if using), and soy sauce. Stir well to dissolve the doenjang.
- Add the onion, zucchini, radish, garlic, and chili pepper (if using). Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer for 10 minutes, until the vegetables are tender.
- Gently add the tofu cubes to the stew. Simmer for another 5 minutes, being careful not to break the tofu.
- Drizzle with sesame oil and stir gently. Taste and adjust seasoning with more soy sauce or gochugaru if needed.
- Serve hot, garnished with green onions, alongside steamed rice.
Tips
- Stock matters: Using anchovy-kelp stock adds depth, but water works fine. For a vegetarian version, use vegetable stock or water with a dash of kelp.
- Don’t boil the tofu: Add tofu at the end and simmer gently to keep it silky. Boiling can make it rubbery.
- Adjust heat: Gochugaru varies in spiciness. Start with less and add more to taste.
- Doenjang substitution: If you can’t find doenjang, mix 2 tablespoons miso with 1 tablespoon soy sauce and a pinch of salt. The flavor will be less fermented but still good.
Serving Suggestions
Serve this stew as the centerpiece of a Korean meal with a bowl of steamed short-grain rice. It pairs well with simple banchan (side dishes) like kimchi, seasoned spinach (sigeumchi namul), or pickled radish. For a heartier meal, add a fried egg on top.
Variations
- Meat version: Add 1/2 cup (100 g) thinly sliced beef or pork in step 2; cook until browned before adding liquid.
- Seafood version: Add 1/2 cup (75 g) cleaned clams or shrimp in step 3, simmer until cooked through.
- Mushroom version: Add 1 cup (100 g) sliced shiitake or enoki mushrooms in step 2 for extra earthiness.
- Spicy kick: Increase gochujang to 1 tablespoon for a richer, spicier broth.
Storage and Reheating
Store leftover stew in an airtight container in the refrigerator for up to 3 days. The flavors will meld and deepen. Reheat gently on the stovetop over medium-low heat, adding a splash of water if it’s too thick. Avoid microwaving on high, as the tofu may break apart. Do not freeze, as the tofu will become spongy.
Frequently Asked Questions
Can I use firm tofu instead of soft? Yes, firm or extra-firm tofu will hold its shape better and give a heartier texture. Cut it into larger cubes and add it earlier in step 3.
Is doenjang jjigae gluten-free? Traditional doenjang is made from fermented soybeans and wheat, so it may contain gluten. Look for a 100% soybean doenjang or use tamari instead of soy sauce to make it gluten-free.
Can I make this in an Instant Pot? Yes, use the sauté function to cook vegetables, then add liquid and doenjang, pressure cook on high for 5 minutes, quick release, and add tofu. Simmer on sauté for 2 minutes to heat through.
Why is my stew bitter? Bitterness can come from burning the garlic or using too much doenjang. Add garlic after the liquid boils, and measure the paste accurately.
Can I add other vegetables? Absolutely. Potatoes, carrots, or spinach are great additions. Just adjust cooking times: add hard vegetables earlier, leafy greens at the end.
How do I store leftover doenjang paste? Keep it in an airtight container in the refrigerator. It lasts for months. You can also freeze it in ice cube trays for easy portions.
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