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Korean Soybean paste stew (Doenjang Jjigae) Recipe

Korean Soybean Paste Stew (Doenjang Jjigae) Recipe

Michelle Kim
Prepare a comforting Korean Doenjang Jjigae, a popular stew made with soybean paste, vegetables, and tofu.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine korean
Servings 4
Calories 160 kcal

Equipment

  • 1 Pot For cooking the stew
  • 1 Ladle For stirring and serving

Ingredients
  

  • 3 tbsp Doenjang (Korean soybean paste)
  • 1 block Tofu Cut into cubes
  • 1 cup Zucchini Sliced
  • 1 cup Potato Cubed
  • 1/2 cup Onion Chopped
  • 2 cloves Garlic Minced
  • 100 g Mushrooms Sliced
  • 4 cups Water Or anchovy broth for added flavor
  • to taste Salt
  • to taste Pepper
  • 1 Green chili Sliced, optional

Instructions
 

  • Boil water in a pot and add doenjang (soybean paste), stirring until it dissolves.
  • Add potato cubes, onion, zucchini, mushrooms, and garlic. Let it simmer for 15-20 minutes.
  • Add tofu cubes and cook for an additional 5-10 minutes.
  • Season with salt and pepper, add green chili if desired, and remove from heat.
  • Serve hot with a side of rice.

Notes

For a spicier version, add more sliced green chilies or a spoonful of gochujang (Korean red chili paste).

Nutrition

Serving: 250gCalories: 160kcalCarbohydrates: 18gProtein: 8gFat: 6gSaturated Fat: 1gSodium: 820mgPotassium: 540mgFiber: 4gSugar: 3gVitamin A: 11250IUVitamin C: 9.9mgCalcium: 900mgIron: 0.4mg
Keyword Doenjang Jjigae, Korean Stew, Soybean Paste, Tofu, Vegetarian
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