Main Course

Doenjang Jjigae

Name: Doenjang Jjigae
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: korean
Ingredients: 6 pcs dried anchovy large, for broth; 10 g dried kelp sheet for broth; 720 ml water; 3 tbsp doenjang (korean soybean paste); 1 tsp gochujang (korean chili paste); 2 clove garlic minced; 1 pcs zucchini half-moon sliced; 200 g tofu firm or extra-firm, cubed; 0.5 pcs white onion sliced; 3 pcs shiitake mushroom sliced; 15 g green onion chopped, for garnish; 0.5 pcs jalapeño sliced, for garnish (optional)

This comforting Korean soybean paste stew is hearty and savory, featuring a rich broth with tender tofu, fresh vegetables, and mushrooms. It's a staple dish, perfect for a warming meal any time of year.

An original recipe by Forkin

Total time: 35 min
Serves: 4
Difficulty: Medium
Per serving: 87 kcal

Allergen information: may contain fish, gluten, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

broth

6 pcsdried anchovy, large, for broth
10 gdried kelp sheet, for broth
720 mlwater

Ingredients

3 tbspdoenjang (korean soybean paste)
1 tspgochujang (korean chili paste)
2 clovegarlic, minced
1 pcszucchini, half-moon sliced
200 gtofu, firm or extra-firm, cubed
0.5 pcswhite onion, sliced
3 pcsshiitake mushroom, sliced

garnish

15 ggreen onion, chopped, for garnish
0.5 pcsjalapeño, sliced, for garnish(optional)

Equipment

knife · cutting board · medium pot

The method

Step by step

1
Combine the dried anchovies, dried kelp sheet, and water in a medium pot or Korean earthenware pot (tteokbaegi). Bring to a boil over medium-high heat.
About 5 min
2
Once boiling, reduce the heat to medium-low and simmer for 10 minutes to extract flavor for the broth. Remove and discard the anchovies and kelp.
About 10 min
Cook’s note: Do not over-simmer the kelp as it can make the broth slimy.
3
Add the doenjang, gochujang, and minced garlic to the broth. Stir well until the pastes are fully dissolved.
About 1 min
4
Stir in the zucchini, tofu, white onion, and shiitake mushrooms. Bring the stew back to a gentle boil.
About 2 min
5
Reduce the heat to medium-low and simmer for 8-10 minutes, or until the vegetables are tender and the flavors have melded.
About 10 min
Cook’s note: Taste and adjust seasoning if needed; add more doenjang for saltiness or gochujang for a spicier kick.
6
Ladle the hot stew into bowls. Garnish with chopped green onion and sliced jalapeño, if using, before serving immediately with rice and other Korean side dishes.
About 1 min

Per serving

Nutrition

71%Score

Calories: 87.4kcal
Protein: 6.1g
Carbs: 8.3g
Fat: 3.6g
Fibre: 2.1g
Sugar: 3.8g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover Doenjang Jjigae in an airtight container in the refrigerator.

Reheating

Reheat gently in a pot on the stovetop over medium-low heat until warmed through, or in the microwave.