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Doenjang Jjigae (된장찌개) – Stew with Fermented Soybean Paste
More recipes: Korean recipes · Asian soups · All Asian recipes
Doenjang Jjigae (된장찌개) – Stew with Fermented Soybean Paste
Laura Chen
4
10 minutes
25 minutes
320
Korean
Stew
A hearty Korean stew with doenjang (fermented soybean paste), tofu, vegetables and broth. Doenjang jjigae has a deep, umami-rich flavor and is one of the most popular soups in Korea. A warming dish in any season.
Ingredients
Ingredients
- 3 tbsp doenjang (Korean soybean paste)
- 500 ml water or dashi broth
- 1 small zucchini (diced)
- 1 potato (diced)
- 100 g firm tofu (cut into cubes)
- 1 onion (sliced)
- 2 garlic cloves (chopped)
- 1 tbsp gochugaru (optional, for heat)
- 1 tbsp soy sauce
- 1 tsp sesame oil.
Instructions
- Dissolve the doenjang in the water or broth and bring to a boil
- Add the potatoes, onion, garlic and zucchini and simmer for 10 minutes
- Carefully add the tofu to the soup and simmer for another 5 minutes
- Add the gochugaru and soy sauce and adjust the seasoning
- Finish with sesame oil and serve hot.
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More recipes: Korean recipes · Asian soups · All Asian recipes