Classic Doenjang Jjigae (Soybean Paste Stew)
This homemade doenjang jjigae recipe uses Korean soybean paste to create a deeply flavorful stew accented with tofu and fresh vegetables. It’s easy to prepare, and ready in 25 minutes or less.
Equipment
- 1 qt stone pot about 1 liter
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 Korean soybean paste (doenjang)
- 1 tsp Korean chili paste (gochujang)
- 1/2 small onion chopped
- 1 small zucchini diced
- 4 oz soft tofu diced
- 2 oz (56 g) mushroom optional
- 1 clove garlic finely minced
- 1 tsp Korean chili flakes (gochugaru)
- 1 fresh chili sliced
- 1 green onion finely chopped
Instructions
- To make the anchovy stock, combine rice starch water, dried anchovy, and sea kelp in a stone pot or heavy bottom pot and bring to boil. Reduce the heat to low and simmer for 3-4 minutes. Discard the anchovies and sea kelp.
- To make the stew, smear the pastes in a mini scoop strainer or slotted spoon and incorporate into the stock. Add the onion and bring to a gentle boil over medium heat.
- Add zucchini, tofu, and mushroom; continue to boil over medium-low heat for 1-2 minutes.
- Add garlic, chili flakes, and fresh chili and heat through. Sprinkle green onion and remove from heat. Serve hot with rice.
Video
Notes
To make rice water (rice starch water):
- Rinse your rice with water briefly. Pour out the water and discard.
- Swirl the rice around rapidly with your fingers for 15 seconds to remove starch from the rice grains.
- Pour about 3 cups of water to the rice and rinse.
- Collect the milky rice starch water and reserve 2 cups to use for this recipe.
- Continue to rinse your rice 2-3 more times. Cook your rice by your usual rice cooking method.
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