I absolutely love preparing Korean Soybean Paste Stew (Doenjang Jjigae) whenever family comes over. It’s more than just a stew; it’s like a family reunion in a pot. The rich flavors and comforting aroma make it a perfect dish to share and enjoy together.

Why Korean Soybean Paste Stew (Doenjang Jjigae) is Great?

This Korean Soybean Paste Stew (Doenjang Jjigae) stands out for a few fantastic reasons. First off, it’s a flavorful and heartwarming dish that brings the family together. The combination of robust soybean paste, vibrant vegetables, and the kick of red pepper flakes creates a taste that’s both comforting and exciting.

What makes it even better is its versatility. You can customize it with your favorite veggies or adjust the spice level with chili options. Plus, it’s a one-pot wonder that’s not only delicious but also easy to make.

And let’s not forget the sentimental value. This stew isn’t just a meal; it’s a family connection and shared moments. Whether it’s a cozy dinner or a family reunion, the Doenjang Jjigae adds that extra touch of warmth and flavor to every occasion.

The nutrition benefits of This Korean Soybean Paste Stew

Korean Soybean Paste Stew (Doenjang Jjigae) not only delights the taste buds but also packs a nutritional punch. Brimming with wholesome ingredients like tofu, vegetables, and soybean paste, it offers a rich source of protein, fiber, and essential vitamins.

The stew’s hearty composition contributes to a feeling of satiety, making it a satisfying and balanced choice. Additionally, the incorporation of nutrient-dense vegetables enhances the dish with antioxidants and minerals, promoting overall well-being. Embrace the goodness of this stew as a nourishing and flavorful addition to your diet.

How to make Korean Soybean Paste Stew (Doenjang Jjigae)

Ingredients

• 1 ¾ cups water
• ½ tablespoon anchovy broth powder
• 3 tablespoons Korean soybean paste
• 1 teaspoon Korean red pepper flakes (Gochugaru)
• 1 small potato, chopped into thick slices
• ½ onion, roughly chopped into large pieces or sliced (about 1 cm / 0.4 inch)
• ¼ zucchini, sliced and cut into thick quarters
• 2 garlic cloves, minced
• ½ block firm tofu, diced
• ½ Cheongyang chili (Korean chili), chopped (optional)

Instructions

1. Prepare Your Vegetables (*Notes):
   • Cut the zucchini lengthwise, then into 4 long quarters. Slice into thick pieces.
   • Cut the onion into large square pieces.
   • Chop the chili.
   • Cut potatoes in half lengthwise, then into thick slices.
2. Cook the Doenjang Jjigae:
   • In a stone pot, add water and anchovy broth powder. Bring to a boil over medium-high heat.
   • Add the doenjang and gochugaru. Stir until the soybean paste dissolves.
   • Add the potato, onion, and garlic.
   • Bring to a boil for 5 minutes.
   • Add the zucchini. Boil for 5 minutes or until vegetables are almost cooked.
   • Add tofu and Cheongyang chili.
   • Boil for 2-3 more minutes or until potatoes, onions, and zucchini are fully cooked.

Notes

1. Anchovy Broth: You can use kelp broth instead of anchovy broth or omit it if unavailable.
2. Soybean Paste: Ensure precise measurement for the right taste.
3. Cheongyang Chili: Optional for spice. You can use small red or green chilies if Korean chili is not available.
4. Vegetables: Cut them uniformly for even cooking.

FAQ

Can I make Doenjang Jjigae vegetarian?

Absolutely! Simply substitute the anchovy broth with vegetable broth, and you’ll have a delicious vegetarian version of this stew.

What can I use instead of Cheongyang chili for milder spice?

If you prefer a milder spice level, you can substitute Cheongyang chili with small red or green chilies, as Western large chilies are generally less spicy.

Can I freeze the leftovers of Doenjang Jjigae?

While it’s best enjoyed fresh, you can freeze leftovers. However, note that the texture of tofu may change upon thawing.

Is it okay to adjust the quantity of soybean paste?

Certainly! The amount of soybean paste can be adjusted based on personal taste preferences. Just keep in mind that it plays a key role in defining the stew’s distinctive flavor.

Korean Soybean Paste Stew (Doenjang Jjigae)

Recipe by Wasian CookeryCourse: Soups, MainCuisine: KoreanDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

You’ve got to try Doenjang Jjigae, one of Korea’s most renowned stews! This comforting soybean stew is loaded with tofu, zucchini, onion, and potatoes, bringing rich, earthy flavors with a subtle spicy kick.

Ingredients

• 1 ¾ cups water

• ½ tablespoon anchovy broth powder

• 3 tablespoons Korean soybean paste

• 1 teaspoon Korean red pepper flakes (Gochugaru)

• 1 small potato, chopped into thick slices

• ½ onion, roughly chopped into large pieces or sliced (about 1 cm / 0.4 inch)

• ¼ zucchini, sliced and cut into thick quarters

• 2 garlic cloves, minced

• ½ block firm tofu, diced

• ½ Cheongyang chili (Korean chili), chopped (optional)

Directions

• Prepare Your Vegetables (*Notes):
• Cut the zucchini lengthwise, then into 4 long quarters. Slice into thick pieces.
• Cut the onion into large square pieces.
• Chop the chili.
• Cut potatoes in half lengthwise, then into thick slices.
• Cook the Doenjang Jjigae:
• In a stone pot, add water and anchovy broth powder. Bring to a boil over medium-high heat.
• Add the doenjang and gochugaru. Stir until the soybean paste dissolves.
• Add the potato, onion, and garlic.
• Bring to a boil for 5 minutes.
• Add the zucchini. Boil for 5 minutes or until vegetables are almost cooked.
• Add tofu and Cheongyang chili.
• Boil for 2-3 more minutes or until potatoes, onions, and zucchini are fully cooked.

Notes

• Vegetables: Cut them uniformly for even cooking.
• Cheongyang Chili: Optional for spice. You can use small red or green chilies if Korean chili is not available.
• Anchovy Broth: You can use kelp broth instead of anchovy broth or omit it if unavailable.
• Soybean Paste: Ensure precise measurement for the right taste.