Doenjang Jjigae (Korean Soybean Paste Stew)
Doenjang jjigae is a cozy Korean soybean paste stew made with umami-rich broth, tender tofu, and simple vegetables. This quick 20-minute version is deeply savory, satisfying, and easy enough for any weeknight.
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 cups (480 ml) rice water (see note below)
- 5 large dried anchovy (deveined)
- 1 piece dried sea kelp (dashima)
- 2 heaping tbsp (30 g) Korean soybean paste (doenjang)
- 1 tsp (5 g) Korean chili paste (gochujang)
- 1/2 (about 50 g) small onion (chopped)
- 1 (about 120 g) small zucchini (diced)
- 4 oz (115 g) soft tofu (diced)
- 2 oz (56 g) mushroom (optional)
- 1 clove garlic (finely minced)
- 1 tsp (3 g) Korean chili flakes (gochugaru) (optional)
- 1 fresh chili (sliced)
- 1 green onion (finely chopped)
Instructions
- 1
To make the anchovy stock, combine rice starch water, dried anchovy, and sea kelp (dashima) in a stone pot or soup pot and bring to boil. Reduce the heat to low and simmer for 3-4 minutes. Discard the anchovies and sea kelp.
- 2
To prepare the stew, use a mini scoop strainer or slotted spoon to dissolve the pastes into the stock. Add the onion and bring to a gentle boil over medium heat.
- 3
When the broth starts to boil, add zucchini, tofu, and mushrooms, then reduce to medium-low heat and let it simmer for 2-3 minutes.
- 4
Near the end of cooking, stir in garlic, chili flakes, and fresh chili slices. Once done, turn off the heat and top with chopped green onion for a fresh, aromatic finish.