Doenjang Jjigae – Korean Soybean Paste Stew

A savory and comforting Korean soybean paste stew (Doenjang Jjigae) made with tofu, vegetables, and a deep umami-rich broth.

Servings 4

Prep Time 10

Cook Time 25

Total Time 35

Ingredients

4 cups water
6 dried anchovies + 1 piece dried kelp or 4 cups vegetable broth
3 tbsp doenjang fermented soybean paste
2 garlic cloves minced
1 small potato diced
1 zucchini diced
½ onion sliced
4 oz mushrooms - shiitake, enoki, or button skuced
1 block firm tofu cubed
1-2 green chili peppers sliced (optional)
2 green onions chopped
½ tsp gochugaru optional, for spice
4 oz shrimp, clams or beef slices optional

Instructions

In a pot, simmer water with dried anchovies and kelp for 10 minutes (or use vegetable broth). Strain broth.
Whisk in doenjang and garlic until dissolved.
Add potato, zucchini, onion, and mushrooms. Simmer for 10 minutes.
Stir in tofu and optional protein. Cook 5–7 minutes more.
Season with gochugaru. Add chili peppers and green onions before serving.
Serve hot with rice and kimchi.

Notes

Nutrition Facts

Serving Size: 1 bowl (about 2 cups) Calories: 220 Carbohydrates: 18g (6% DV) Protein: 14g (28% DV) Fat: 9g (14% DV) Saturated Fat: 1.5g (8% DV) Cholesterol: 15mg (5% DV) Sodium: 950mg (40% DV) Fiber: 4g (16% DV) Sugars: 3g

*Nutrition information is an estimate only and will vary based on exact ingredients used.*

Course: dinner, lunch, main dish

Cuisine: korean

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