Doenjang Jjigae (Korean Soybean Paste Stew)
Doenjang jjigae is a cozy Korean soybean paste stew made with umami-rich broth, tender tofu, and simple vegetables. This quick 20-minute version is deeply savory, satisfying, and easy enough for any weeknight.
Equipment
- 1 qt (1 liter) stone pot or regular soup pot
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
To make rice water: Briefly rinse your rice, discard the first rinse, then swirl the rice vigorously with your fingers to release starch. Add water again, swirl, and collect the milky water for the stew.
Nutrition
Calories: 84kcal | Carbohydrates: 11g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 534mg | Potassium: 590mg | Fiber: 3g | Sugar: 6g | Vitamin A: 774IU | Vitamin C: 55mg | Calcium: 40mg | Iron: 1mg