Doenjang Jjigae
A robust, earthy stew of fermented soybean paste with tofu, courgette, mushrooms, and clams — the everyday Korean home stew, older than gochujang cuisine.
Cuisines
Korean
Best for
Lunch
Dinner
Build a full meal around Doenjang Jjigae
Get a matched combo of sides and accents
Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
|
2 tablespoons | Soybean Paste , doenjang |
|
1 tablespoon | Gochujang |
|
1 teaspoon | Soy sauce |
|
2 cups | Water |
|
200 grams | Tofu , firm, cubed |
|
1 cup | Zucchini , sliced |
|
1 cup | Potato , peeled and cubed |
|
1 cup | Onion , sliced |
|
1 cup | Mushroom , sliced |
|
2 cloves | Garlic , minced |
|
1 stalk | Green Onion , chopped |
|
1 teaspoon | Sesame oil |
|
— | Salt , to taste |
|
— | Black Pepper , to taste |
Instructions
- 1 In a pot, combine the doenjang, gochujang, soy sauce, and water, and bring to a boil over medium heat.
- 2 Add the tofu, zucchini, potato, onion, mushrooms, and garlic to the pot.
- 3 Reduce the heat to medium-low and simmer for about 20 minutes, or until the vegetables are tender.
- 4 Stir occasionally and adjust the seasoning with salt and black pepper to taste.
- 5 Once the vegetables are cooked, drizzle sesame oil over the stew and stir gently.
- 6 Garnish with chopped green onion before serving.
Tips
For a richer broth, consider adding a few dried anchovies or a piece of dried kelp during the simmering process.