Doenjang Jjigae

5 from 1 vote

Doenjang jjigae (Korean soybean paste stew) is a popular Korean dish that is packed with delicious flavors! It has soft tofu cubes, fresh vegetables, and the most delicious broth that is made of anchovy stock and Korean soybean paste. It's a favorite for a reason and perfect if you're craving a warm and nourishing soup!

Prep Time10

Cook Time15

Total Time25

Course: Dinner, Main Course, Soup

Cuisine: Korean

Keyword: doenjang jjigae, doenjang jjigae recipe, Korean soybean paste stew, Korean soybean soup

Servings: servings

Calories: 273kcal

Ingredients

4 cups anchovy stock or dashi or regular seafood stock
5 tablespoons doenjang (Korean soybean paste)
2 potatoes cut into cubes
½ zucchini quartered and cut into thick slices
½ yellow onion halved and cut into slices
1 block tofu cut into cubes
3 ½ ounces mushrooms enoki, shimeji, or baby bella mushrooms; should be one package of enoki/shimeji or 2 cups sliced baby bella mushrooms
2 garlic cloves minced
½ tablespoon gochugaru (Korean red chili flakes)
1 chili pepper cut into slices
2 green onions cut into slices

US Customary - Metric

Instructions

Add the anchovy stock and doenjang to a pot. Bring the stock to a boil and stir until the doenjang dissolves.
4 cups anchovy stock or dashi, 5 tablespoons doenjang (Korean soybean paste)
Next, add the potatoes. Cover the pot and let everything simmer for 10 minutes over medium-low heat.
2 potatoes
Now add the zucchini, onion, tofu, mushrooms, garlic, and gochugaru. Cover the pot and simmer for around 8 minutes until the zucchini is tender.
½ zucchini, ½ yellow onion, 1 block tofu, 3 ½ ounces mushrooms, 2 garlic cloves, ½ tablespoon gochugaru (Korean red chili flakes)
Serve the doenjang jjigae in a bowl and garnish it with sliced chili peppers and sliced green onion. Enjoy with white rice and other side dishes of your choice (such as kimchi, optional)!
1 chili pepper, 2 green onions

Notes

I recommend using firm tofu that is still soft as it tastes best in stews and soups! Extra-firm tofu is better used for stir-fries. I personally love Jongga's soft tofu for soups and stews, but you can use any brand for this recipe!
If you don't want to follow a recipe to make homemade anchovy stock or dashi, you can use dashi powder or anchovy stock bags. I love to keep them in my pantry as I don't always have homemade dashi on hand.

Recipe Video

Nutrition