Doenjang Jjigae
This hearty Korean soybean paste stew is packed with vegetables and savory flavors. It's a comforting and nutritious dish perfect for a light lunch or a side for dinner. The fermented soybean paste provides a unique umami depth.
An original recipe by Forkin
- Total time
- 45 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 110 kcal
Allergen information: may contain gluten and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
broth
- 10 gdried kelp, a few pieces, about 2x3 inches (7.6 cm) each
- 3 pcsdried shiitake mushroom, whole
- 4 cupwater
stew base
- 4 tbspdoenjang
- 1 tbspgochujang
- 3 clovegarlic, minced
vegetables
- 1 pcszucchini, half-moon sliced
- 1 pcspotato, peeled and diced
- 0.5 pcsyellow onion, sliced
- 2 pcsgreen onion, chopped
- 150 gfirm tofu, diced
- 1 pcsserrano pepper, sliced(optional)
- 50 genoki mushroom, trimmed(optional)
Equipment
pot · knife · cutting board · small bowl
The method
Step by step
- 1
Combine the dried kelp, dried shiitake mushrooms, and water in a medium pot.
- 2
Bring the broth mixture to a boil over medium-high heat, then reduce heat and simmer for 15 minutes.
About 15 min
- 3
Remove and discard the dried kelp and shiitake mushrooms from the broth. Now you have a flavorful dashi.
- 4
In a small bowl, combine the doenjang, gochujang, and minced garlic to form a paste.
About 2 min
- 5
Add the doenjang paste to the dashi and stir well until fully dissolved.
About 1 min
- 6
Add the zucchini, potato, and yellow onion to the pot.
- 7
Bring the stew to a boil, then reduce the heat to medium-low and simmer for 10-15 minutes, or until the potatoes are tender.
About 10 min
- 8
Stir in the firm tofu, green onion, and optional serrano pepper and enoki mushrooms.
- 9
Simmer for another 2-3 minutes, just until the tofu is heated through and the green onions are slightly softened.
About 2 min
Cook’s note: Be careful not to overcook the tofu.
- 10
Serve hot with a bowl of rice.
Per serving
Nutrition
- Calories
- 110.3kcal
- Protein
- 6g
- Carbs
- 18.1g
- Fat
- 2.2g
- Fibre
- 3g
- Sugar
- 4.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Doenjang Jjigae in an airtight container in the refrigerator.
Reheat gently on the stovetop over medium heat until warmed through, or in the microwave.
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