Korean Doenjang Jjigae (Soybean Paste Stew)

Savory, earthy, and deeply comforting—this everyday Korean stew is loaded with tofu, veggies, and umami-rich broth.

Why You’ll Love This Dish

• One-pot, weeknight-friendly
• Naturally dairy-free and customizable
• Deep umami from fermented soybean paste
• Perfect with steamed rice and kimchi

Ingredients (Serves 4)

• 4 cups water or anchovy-kelp stock (preferred)
• 2–3 tbsp doenjang (Korean soybean paste), to taste
• 1 tsp gochujang (optional, for gentle heat)
• 1 small potato, diced
• 1/2 zucchini, halved and sliced
• 1/2 onion, sliced
• 1 cup mushrooms (enoki, shiitake, or button), sliced
• 1/2 block firm tofu (200 g), cubed
• 1 green chili or jalapeño, sliced (optional)
• 1 garlic clove, minced
• 1–2 tsp soy sauce (optional, to adjust salt)
• 1 tsp sesame oil (optional, to finish)
• Sliced scallions, for garnish

Instructions

1. Make Broth: Bring water or anchovy-kelp stock to a simmer in a medium pot.
2. Season: Whisk in doenjang (and gochujang, if using) until dissolved.
3. Simmer Veggies: Add potato, onion, zucchini, mushrooms, and garlic. Simmer 10–12 minutes, until potato is just tender.
4. Add Tofu: Gently stir in tofu and chili. Simmer 3–5 minutes more.
5. Finish: Adjust salt with soy sauce if needed. Drizzle sesame oil and top with scallions. Serve bubbling hot with rice.

Pro Tips & Substitutions

• Broth boost: Anchovy-kelp stock adds authentic depth; water works in a pinch.
• Add-ins: Clams, shrimp, or thin-sliced pork belly are popular variations.
• Veg swaps: Daikon, spinach, or napa cabbage are great additions.
• Heat level: Use more/less gochujang or sliced chili to taste.

Storage & Reheating

• Fridge: up to 3 days (flavor deepens by day 2).
• Reheat gently; add a splash of water if thicker.

Serving Suggestions

• Serve with steamed short-grain rice and kimchi.
• Add banchan (pickled radish, seasoned spinach) for a full Korean spread.

Nutritional Information (per serving, approx.)

• Calories: 210 kcal
• Protein: 12g
• Carbohydrates: 20g
• Fat: 9g
• Sodium: 1050mg

Sodium varies by brand of doenjang and broth.

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