Korean Soup: Doenjang Jjigae with Tofu and Vegetables

Doenjang jjigae is a savory Korean soybean-paste soup, often thick with tofu and vegetables and served hot alongside rice. This version builds a quick anchovy-and-kelp broth, then layers in potatoes, zucchini, mushrooms, and tofu for a satisfying meal; home versions vary, so the vegetables are easy to adjust.

Ingredients

5 cups (1.2 L) cold water
6 dried Korean soup anchovies, heads and guts removed if needed (about 8 g)
One 4-inch (10 cm) square piece dried kelp, or dashima (about 5 g)
3 tablespoons (54 g) doenjang, Korean fermented soybean paste
3 garlic cloves, finely chopped (about 9 g)
½ medium yellow onion, cut into bite-size pieces (about 75 g)
1 medium Yukon Gold or other waxy potato, peeled and cut into ½-inch (1.25 cm) cubes (about 170 g)
1 medium zucchini, halved lengthwise and sliced (about 200 g)
1 cup (70 g) sliced shiitake or cremini mushrooms
8 ounces (225 g) medium-firm tofu, cut into ¾-inch (2 cm) cubes
2 scallions, thinly sliced (about 25 g)
½ teaspoon (1 g) gochugaru, Korean red pepper flakes, optional
1 teaspoon (5 ml) toasted sesame oil, optional, for serving

Instructions

Prepare the ingredients. Chop the onion, garlic, potato, zucchini, mushrooms, tofu, and scallions as listed. Keep the potato pieces fairly even so they cook at the same pace. If your anchovies are whole and still have heads or dark innards, remove them; this helps keep the broth clean-tasting. Set the tofu aside carefully so its cubes do not break.
Make the quick broth. Add the water, dried anchovies, and kelp to a medium pot. Bring it just to a boil over medium-high heat, then lower the heat and simmer gently for 5 minutes. Lift out the kelp and discard it, then simmer the anchovies for 5 minutes more. Strain the broth into a heatproof bowl or lift out the anchovies with a slotted spoon. Return the clear broth to the pot. Avoid boiling kelp hard or for a long time, which can make the broth bitter or slippery.
Dissolve the doenjang. Spoon the doenjang into a small bowl and add about ½ cup (120 ml) of hot broth. Stir until the paste loosens, then pour it back into the pot through a small strainer if you want a particularly smooth soup. Add the chopped garlic and onion. Taste the broth before adding any salt: doenjang varies in saltiness, and it is easier to season the finished pot than to correct an overly salty one.
Cook the potato. Bring the broth back to a gentle simmer. Add the potato and cook uncovered for about 8 minutes, stirring once or twice so the cubes cook evenly and do not stick to the bottom. The broth should bubble lightly rather than boil vigorously. If the pot is boiling hard, lower the heat; a steady simmer helps the vegetables hold their shape.
Add the remaining vegetables. Stir in the zucchini, mushrooms, and optional gochugaru. Simmer for 4 minutes, until the zucchini is just tender and the potato can be pierced easily with a fork. Add the tofu gently, arranging the cubes through the soup without stirring forcefully. Simmer for 3 minutes more so the tofu warms through and takes on some of the broth’s flavor.
Finish and serve. Stir in most of the scallions and switch off the heat. Taste a spoonful and add a little water if the broth seems too concentrated; add salt only if it truly needs it. Ladle into bowls, top with the remaining scallions, and add a few drops of sesame oil if desired. Serve immediately while hot, with rice at the table.

Tips

Choose the right paste. Doenjang is a fermented soybean paste with a deep, earthy, salty flavor. It is sold in Korean and many Asian grocery stores, often in a tub. Miso can stand in if doenjang is unavailable, but it usually tastes milder and sweeter, so the finished soup will be less robust. Start with 2 tablespoons (about 36 g), taste, and add more if needed.
Make a practical broth swap. If dried soup anchovies are hard to find, use 5 cups (1.2 L) low-sodium vegetable or chicken broth instead of the water and anchovies. You can still steep the kelp in it, then remove the kelp after 5 minutes. A prepared broth is convenient but gives a less distinctly Korean, seafood-savory base; choose low-sodium broth because doenjang is already salty.
Keep the vegetables in bite-size pieces. Larger potato cubes need longer than the stated 8 minutes, while thin slices can turn soft before the zucchini is ready. Cut the potato uniformly and check it before adding the quicker-cooking vegetables. If your potato is still firm after 8 minutes, give it another 2 minutes before continuing.
Adjust salt and heat at the end. Different doenjang brands vary, and the broth reduces slightly as it simmers. Taste before adding salt, and add gochugaru gradually if you want warmth. For a milder pot, leave it out; for more heat, serve extra flakes at the table rather than making the whole batch spicy.

Serving Suggestions

Serve the jjigae bubbling hot in individual bowls or bring the pot to the table with a ladle. A bowl of steamed short-grain rice is the usual partner: spoon a little broth over the rice, or alternate bites of rice, tofu, and vegetables. The soup is filling enough for a simple lunch, and it also works as one dish in a larger Korean-style meal.

For a balanced spread, add a few small side dishes such as kimchi, seasoned spinach, or lightly dressed cucumber. These are optional rather than requirements, and their crisp, tangy flavors contrast nicely with the soup’s deep fermented savoriness. If serving children or anyone who prefers less heat, keep the gochugaru out of the pot and offer it separately. Set out small bowls and serve promptly; the tofu and vegetables taste best while warm and intact.

Variations

Change the vegetables: Replace the mushrooms with 1 cup (about 100 g) of sliced daikon, napa cabbage, or another quick-cooking vegetable. Daikon adds a clean, lightly sweet note; cabbage softens and makes the soup a little sweeter. Add dense vegetables with the potato and tender leaves during the final few minutes so they do not overcook.

Make it more substantial: Add ½ cup (85 g) cooked beans or ½ cup (85 g) sliced cooked mushrooms if you want a heartier vegetarian bowl. For a meat version, brown 4 ounces (115 g) thinly sliced beef or pork in the pot before adding the broth, then continue with the recipe. Cook whole cuts of beef or pork to a USDA FSIS safe minimum internal temperature of 145°F (63°C) and rest for 3 minutes; use a thermometer. If using ground meat, cook it to 160°F (71°C).

Use a different tofu texture: Medium-firm tofu keeps its shape while still feeling tender. Firm tofu is easier to handle and makes sturdier cubes; soft tofu produces a more delicate, spoonable texture, so add it in larger pieces and stir as little as possible. You can also omit tofu and add extra vegetables, though the soup will be less filling.

Make a seafood variation: Add 4 ounces (115 g) peeled raw shrimp during the last few minutes and simmer until opaque and cooked through. For food safety, check seafood with a food thermometer and cook shrimp to the USDA FSIS safe minimum of 145°F (63°C). Fish pieces can be used instead; add them gently near the end and cook to 145°F (63°C) as well. Keep the anchovy broth or use a vegetable broth if you prefer a less seafood-forward base.

Storage and Reheating

Let leftovers cool briefly, then transfer them to a shallow, covered container and refrigerate within 2 hours of cooking. Store for 3 to 4 days in the refrigerator. The potatoes and zucchini will soften over time, and tofu may absorb more broth, so the texture will be less distinct the next day even though the soup is still useful for a quick meal. If the broth becomes very thick, add a splash of water when reheating.

Reheat only the portion you plan to eat in a small pot over medium heat, stirring gently until steaming throughout. Leftovers should reach 165°F (74°C), measured with a food thermometer. Avoid a hard boil, which can break up the tofu and make soft vegetables mushy. You can also microwave a serving in a covered, microwave-safe bowl, stirring midway and checking the temperature in more than one spot. For longer storage, freeze in a freezer-safe container for up to 2 months; thaw overnight in the refrigerator and expect some change in the vegetables’ texture.

Frequently Asked Questions

Is doenjang jjigae a soup or a stew?
It is often translated as soybean-paste stew because it is served with a relatively concentrated broth and plenty of vegetables or tofu. In everyday English, “Korean soup” is also a useful description. This recipe keeps enough broth for spooning over rice while retaining the hearty character of jjigae.

Can I make it vegetarian?
Yes. Replace the anchovy water with low-sodium vegetable broth, or make a kelp-and-mushroom broth. Check the doenjang label if you avoid all animal ingredients, since formulations can differ. The soup will still be savory, though the anchovy version has a deeper seafood-like note.

Where can I buy doenjang?
Look for it in the refrigerated or shelf-stable Korean foods section of an Asian grocery store; some larger supermarkets carry it too. It is usually packaged in a plastic tub and labeled “doenjang” or Korean soybean paste. Keep it refrigerated after opening and follow the storage directions on its package.

Can I prepare the soup ahead?
You can chop the vegetables and refrigerate them in separate covered containers a day ahead. You can also make the anchovy-kelp broth up to 2 days in advance and keep it refrigerated. For the best texture, cook the soup close to serving time, or make the full batch and expect the vegetables and tofu to soften as they sit.

Why does my soup taste too salty or bitter?
Saltiness usually comes from a particularly strong doenjang or from adding salt before tasting. Dilute an overly salty pot with a little water or unsalted broth. Bitterness can come from boiling the kelp too long or leaving it in the pot, so remove it after its brief steep and keep the anchovy broth at a gentle simmer.

What can I use instead of zucchini?
Use napa cabbage, daikon, or a little extra mushroom in a similar amount. These vegetables change the flavor and texture but work well with doenjang. Add cabbage late so it stays pleasantly tender, while daikon should go in with the potato because it needs more time to soften.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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