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
Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
| 2 tablespoons | doenjang (Korean soybean paste) |
| 1 tablespoon | gochujang (Korean chili paste) |
| 1 teaspoon | soy sauce |
| 2 cups | water |
| 200 grams | firm tofu, cubed |
| 1 cup | zucchini, sliced |
| 1 cup | potato, peeled and cubed |
| 1 cup | onion, sliced |
| 1 cup | mushrooms, 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.