Authentic Doenjang Jjigae (Korean Soybean Paste Stew)

Close-up of bubbling authentic Doenjang Jjigae in a Korean stone pot showing chunks of tofu and zucchini.

Authentic Doenjang Jjigae (Korean Soybean Paste Stew)

A hearty, traditional Korean stew made with fermented soybean paste, silken tofu, and fresh vegetables. This recipe uses the "ssaltteumul" (rice water) method for a rich, velvety broth that tastes just like Korean home.

Course Soup, Stew

Cuisine Korean

Diet Low Fat, Low Lactose

Keyword Authentic Korean Stew, doenjang jjigae, Fermented Soybean Stew, korean soybean paste stew, korean soybean soup, Ssaltteumul, Vegetarian Doenjang Jjigae

Prep Time 5

Cook Time 15

Total Time 20

Servings people

Calories 84

Author Hyegyoung K. Ford

Equipment

1 qt (1 liter) stone pot or regular soup pot
mini scoop strainer

Ingredients

For Anchovy Stock

2 cups (480 ml) rice water see note below
5 large dried anchovy deveined
1 piece dried sea kelp (dashima)

For Stew

2 heaping tbsp (30 g) Korean soybean paste (doenjang)
1 tsp (5 g) Korean chili paste (gochujang)
1/2 (about 50 g) small onion chopped
1 (about 120 g) small zucchini diced
4 oz (115 g) soft tofu diced
2 oz (56 g) mushroom optional
1 clove garlic finely minced
1 tsp (3 g) Korean chili flakes (gochugaru) optional
1 fresh chili sliced
1 green onion finely chopped

Instructions

To make the anchovy stock, combine rice starch water, dried anchovy, and sea kelp (dashima) in a stone pot or soup pot and bring to boil. Reduce the heat to low and simmer for 3-4 minutes. Discard the anchovies and sea kelp.
To prepare the stew, use a mini scoop strainer or slotted spoon to dissolve the pastes into the stock. Add the onion and bring to a gentle boil over medium heat.
When the broth starts to boil, add zucchini, tofu, and mushrooms, then reduce to medium-low heat and let it simmer for 2-3 minutes.
Near the end of cooking, stir in garlic, chili flakes, and fresh chili slices. Once done, turn off the heat and top with chopped green onion for a fresh, aromatic finish.

Video

Notes

How to make Rice Water (Ssaltteumul): Give your rice a quick first rinse and discard the water. Add fresh water and swirl the grains vigorously with your fingers to release the starch. This second, milky rinse is your "ssaltteumul"—save it to use as the base for a richer, more velvety stew.

Nutrition