Description
Doenjang Jjigae, a traditional Korean soybean paste stew, is a hearty, umami-rich dish made with fermented soybean paste, vegetables, tofu, and often anchovy-based broth. This comforting Korean stew is packed with flavor, perfect for a wholesome meal. Keywords: Doenjang Jjigae, Korean soybean paste stew, Korean stew, fermented soybean paste soup, tofu stew
Ingredients
Units
Scale
- 4 cups water
- 5 dried anchovies (guts removed)
- 2 tablespoons doenjang (fermented soybean paste)
- 1 teaspoon gochugaru (Korean red chili flakes), optional
- 1 small zucchini, chopped
- 1/2 onion, chopped
- 1 small potato, cubed
- 1/2 cup mushrooms (shiitake or enoki)
- 1 block tofu, cubed
- 2 cloves garlic, minced
- 1 green chili or jalapeño, sliced (optional)
- 1 scallion, chopped
Instructions
- In a medium pot, bring 4 cups of water to a boil. Add the dried anchovies and simmer for 10 minutes to make broth. Remove anchovies and discard.
- Add the doenjang and stir well to dissolve.
- Add the zucchini, onion, and potato. Cook for 5–7 minutes until vegetables start to soften.
- Stir in mushrooms, tofu, garlic, and gochugaru if using. Simmer another 7–10 minutes.
- Add green chili (if using) and scallion. Cook for 2 more minutes.
- Serve hot with steamed rice and side dishes.
Notes
- Adjust saltiness by adding more or less doenjang.
- For vegetarian version, skip anchovies and use kelp or mushroom broth.
- Great as a main dish or side soup for Korean meals.
- Details:
Nutrition
- Calories: 180
- Sugar: 3g
- Sodium: 680mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 0mg
