Doenjang Jjigae (Korean Soybean Paste Stew)
Doenjang Jjigae (Korean Soybean Paste Stew)
Ingredients
For the Broth
- 10 dried anchovies, large, heads and guts removed
- 1 piece dried kelp, 2x3 inch
- 4 cups water
For the Stew
- 3 tablespoons doenjang, (Korean fermented soybean paste)
- 1/2 teaspoon gochujang, (Korean chili paste, optional for extra spice)
- 2 cloves garlic, minced
- 1/2 zucchini, small, half-moon sliced
- 1/2 onion, small, thinly sliced
- 1 potato, small, peeled and cubed
- 1/2 block firm tofu, cubed
- 1/2 cup mushrooms, sliced (shiitake or oyster recommended)
- 1 stalk green onion, chopped
- 1/2 jalapeño or serrano pepper, sliced (optional, for heat)
- 1/2 teaspoon sesame oil, for serving (optional)
Instructions
- 1
Prepare the anchovy-kelp broth: In a medium pot, combine the dried anchovies, dried kelp, and 4 cups of water. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 15 minutes. Remove and discard the anchovies and kelp. You should have about 3 1/2 cups of broth.
⏱️ 20 min
- 2
While the broth is simmering, prepare the vegetables: Slice the zucchini into half-moons, thinly slice the onion, peel and cube the potato, cube the tofu, slice the mushrooms, chop the green onion, and slice the optional pepper.
⏱️ 10 min
- 3
In a small bowl, combine the doenjang, optional gochujang, and minced garlic. Mix well with a few tablespoons of the prepared broth to create a smooth paste.
⏱️ 3 min
- 4
Add the doenjang mixture to the broth in the pot. Stir well to dissolve the paste. Bring the broth to a gentle boil.
⏱️ 2 min
- 5
Add the potatoes and onions to the simmering broth. Cook for 5-7 minutes, or until the potatoes are slightly tender.
⏱️ 7 min
- 6
Add the zucchini, mushrooms, and tofu to the pot. Continue to simmer for another 5-7 minutes, or until all vegetables are tender.
⏱️ 7 min
- 7
Stir in the chopped green onion and sliced pepper (if using). Cook for 1-2 more minutes. Taste and adjust seasoning if needed (add a pinch more doenjang or a dash of salt if desired).
⏱️ 2 min
- 8
Serve the Doenjang Jjigae hot, directly from the pot or in individual bowls, with a drizzle of sesame oil if desired. It's traditionally served with rice and other banchan (side dishes).
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Doenjang Jjigae (Korean Soybean Paste Stew)
For the Broth
- 10 dried anchovies, large, heads and guts removed
- 1 piece dried kelp, 2x3 inch
- 4 cups water
For the Stew
- 3 tablespoons doenjang, (Korean fermented soybean paste)
- 1/2 teaspoon gochujang, (Korean chili paste, optional for extra spice)
- 2 cloves garlic, minced
- 1/2 zucchini, small, half-moon sliced
- 1/2 onion, small, thinly sliced
- 1 potato, small, peeled and cubed
- 1/2 block firm tofu, cubed
- 1/2 cup mushrooms, sliced (shiitake or oyster recommended)
- 1 stalk green onion, chopped
- 1/2 jalapeño or serrano pepper, sliced (optional, for heat)
- 1/2 teaspoon sesame oil, for serving (optional)
Instructions
- 1
Prepare the anchovy-kelp broth: In a medium pot, combine the dried anchovies, dried kelp, and 4 cups of water. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 15 minutes. Remove and discard the anchovies and kelp. You should have about 3 1/2 cups of broth.
⏱️ 20 min - 2
While the broth is simmering, prepare the vegetables: Slice the zucchini into half-moons, thinly slice the onion, peel and cube the potato, cube the tofu, slice the mushrooms, chop the green onion, and slice the optional pepper.
⏱️ 10 min - 3
In a small bowl, combine the doenjang, optional gochujang, and minced garlic. Mix well with a few tablespoons of the prepared broth to create a smooth paste.
⏱️ 3 min - 4
Add the doenjang mixture to the broth in the pot. Stir well to dissolve the paste. Bring the broth to a gentle boil.
⏱️ 2 min - 5
Add the potatoes and onions to the simmering broth. Cook for 5-7 minutes, or until the potatoes are slightly tender.
⏱️ 7 min - 6
Add the zucchini, mushrooms, and tofu to the pot. Continue to simmer for another 5-7 minutes, or until all vegetables are tender.
⏱️ 7 min - 7
Stir in the chopped green onion and sliced pepper (if using). Cook for 1-2 more minutes. Taste and adjust seasoning if needed (add a pinch more doenjang or a dash of salt if desired).
⏱️ 2 min - 8
Serve the Doenjang Jjigae hot, directly from the pot or in individual bowls, with a drizzle of sesame oil if desired. It's traditionally served with rice and other banchan (side dishes).
⏱️ 1 min