Korean Doenjang Jjigae (Soybean Paste Stew) (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 cups anchovy stock, dashi, or unsalted chicken or vegetable broth
02 -
4 tbsp Doenjang (Korean soybean paste)
03 -
1 tbsp Gochugaru (Korean chili flakes), add less to reduce heat
04 -
3 cloves garlic, minced
05 -
1/2 medium onion, diced
06 -
1/4 (80 g) zucchini, diced
07 -
50 g mushrooms (any variety like shiitake or button)
08 -
1/2 package tofu (soft or medium-firm), cut into cubes
09 -
1 green onion, sliced (for garnish)
10 -
1 chili pepper, sliced (optional, for garnish)
# Instructions:
01 -
In a medium pot over medium heat, add the anchovy stock (or alternative broth) and Doenjang (Korean soybean paste). Stir well to ensure the paste dissolves completely in the liquid. Add the Gochugaru (Korean chili flakes) and minced garlic, then bring the mixture to a boil.
02 -
Once boiling, add the diced onion and zucchini to the pot. Cook for about 5 minutes, or until the vegetables begin to soften.
03 -
Carefully add the tofu cubes and mushrooms to the stew. Cover the pot with a lid and continue to cook for another 3-4 minutes, or until the mushrooms are tender and the flavors have melded together.
04 -
Remove the pot from heat. Garnish the stew with sliced green onions and sliced chili pepper (if using). Serve hot with a side of steamed rice and kimchi for an authentic Korean meal experience.
# Notes:
01 -
The anchovy stock provides the most authentic flavor base. Look for anchovy soup stock tea bags for convenience.
02 -
This stew's flavor develops even more when reheated the next day, making it great for meal prep.
03 -
For a heartier version, you can add thinly sliced beef or pork belly to the stew.