Name: Doenjang Jjigae Soybean Paste Stew
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 4 cups Water or Anchovy Broth; 4 tbsp Korean Soybean Paste (Doenjang); 1 tsp Korean Chili Flakes (Gochugaru); 0.5 medium Onion, diced; 0.5 medium Zucchini, sliced into half-moons; 1 small Potato, peeled and cubed; 8 oz Firm Tofu, cubed; 2 cloves Garlic, minced; 2 stalks Green Onions, chopped

"This comforting Doenjang Jjigae is the ultimate Korean soul food, featuring a deeply savory broth made from fermented soybean paste. Simmered with silky tofu, fresh vegetables, and succulent aromatics, it's a rich and earthy staple perfect for any meal."

1 Ingredients

Qty	Item
4 cups 960 ml	Water or Anchovy Broth
4 tbsp 60 g	Korean Soybean Paste (Doenjang)
1 tsp 2 g	Korean Chili Flakes (Gochugaru)
0.5 medium 75 g	Onion, diced
0.5 medium 100 g	Zucchini, sliced into half-moons
1 small 150 g	Potato, peeled and cubed
8 oz 225 g	Firm Tofu, cubed
2 cloves 6 g	Garlic, minced
2 stalks 30 g	Green Onions, chopped

2 Instructions

In a medium pot, combine the water or anchovy broth with the diced potato and onion. Bring to a boil over medium-high heat.

Once boiling, reduce heat to medium. Place the Doenjang in a fine-mesh strainer and submerge it into the broth, using a spoon to press and dissolve it completely. Discard any remaining solid soybean husks if desired.

Stir in the Gochugaru and minced garlic. Add the zucchini and let the stew simmer for about 10-12 minutes, or until the potatoes are fork-tender.

Gently add the tofu cubes and green onions. Simmer for an additional 3-5 minutes to allow the tofu to absorb the flavors. Serve hot with a bowl of steamed white rice.

·
Use rice water (the water from washing rice) as your base for a thicker, starchier broth consistency.
·
Add a few dried anchovies and a piece of dried kelp (dashima) to the water first for a more authentic, deep umami flavor.
·
For a meatier version, sear some thinly sliced beef brisket in the pot before adding the liquids and paste.
·
Avoid overcooking the zucchini; adding it halfway through ensures it keeps its texture and bright color.

? Frequently Asked Questions

Can I make this stew vegan?

Yes, simply ensure you use a vegetable-based broth or plain water instead of traditional anchovy broth.

Is Doenjang the same as Japanese Miso?

They are similar, but Doenjang is fermented longer, resulting in a much stronger, saltier, and more pungent flavor compared to Miso.

How long does Doenjang Jjigae keep in the fridge?

It can be stored in an airtight container for up to 3 days. The flavors often deepen the next day.

What should I serve with Doenjang Jjigae?

It is traditionally served with a bowl of steamed short-grain white rice and various Korean side dishes (banchan) like Kimchi.

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