LunchMain CourseSoup

Doenjang Jjigae

Name: Doenjang Jjigae
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: korean
Ingredients: 10 g dried kelp a few pieces, about 2x3 inches each; 3 pcs dried shiitake mushroom whole; 4 cup water; 4 tbsp doenjang; 1 tbsp gochujang; 3 clove garlic minced; 1 pcs zucchini half-moon sliced; 1 pcs potato peeled and diced; 0.5 pcs yellow onion sliced; 2 pcs green onion chopped; 150 g firm tofu diced; 1 pcs serrano pepper sliced (optional); 50 g enoki mushroom trimmed (optional)

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

Vegetarian

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

Mise en place

Ingredients

broth

10 gdried kelp, a few pieces, about 2x3 inches 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

72%Score

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

Storage

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

Reheating

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