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Doenjang Jjigae (된장찌개): Korean Soybean Paste Stew
More recipes: Korean recipes · Asian soups · All Asian recipes
35 Mintotal
4servings
320kcal
KoreanCuisine
Doenjang Jjigae (된장찌개): Korean Soybean Paste Stew
Laura Chen
4
10 Minuten
25 Minuten
320
Korean
Stew
A hearty Korean stew of doenjang (fermented soybean paste), tofu, vegetables and broth. Doenjang jjigae has a deep, savory umami flavor and is one of the most popular soups in Korea. It warms you up at any time of year.
Ingredients
Ingredients
- 3 tbsp doenjang (Korean soybean paste)
- 500 ml (2 cups) water or dashi stock
- 1 small zucchini, diced
- 1 potato, diced
- 100 g firm tofu, cubed
- 1 onion, sliced
- 2 garlic cloves, chopped
- 1 tbsp gochugaru (optional, for heat)
- 1 tbsp soy sauce
- 1 tsp sesame oil
Instructions
Method
- Dissolve the doenjang in the water or stock and bring it to a boil.
- Add the potato, onion, garlic and zucchini and simmer for 10 minutes.
- Slide the tofu gently into the stew and simmer for another 5 minutes.
- Stir in the gochugaru and soy sauce, then taste and adjust the seasoning.
- Finish with the sesame oil and serve hot.
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More recipes: Korean recipes · Asian soups · All Asian recipes