Doenjang Jjigae (Soybean Paste Stew)
Doenjang Jjigae is one of the most classic comfort foods in Korean cuisine that is quick and easy to make, yet packed with bold flavors. This hearty and delicious soybean paste soup will instantly warm you up on a cold day, and tastes just like the ones served in K-BBQ restaurants!
Ingredients
- 3 cups anchovy stock (dashi, or unsalted chicken or vegetable broth)
- 4 tbsp Doenjang (Korean soybean paste)
- 1 tbsp Gochugaru (Korean chili flakes) (add less to reduce heat)
- 3 cloves garlic (minced)
- 1/2 medium onion (diced)
- 1/4 (80 g) zucchini (diced)
- 50 g mushrooms
- 1/2 package tofu (soft or medium-firm, cut into cubes)
- 1 each green onion, chili pepper (optional, for garnish)
Instructions
- 1
In a pot over medium heat, add stock and Doenjang (Korean soybean paste) and stir to combine. Add Gochugaru (Korean chili flakes) and garlic and bring to a boil.
- 2
Add onion and zucchini and cook for 5 minutes. Add tofu and mushrooms, cover, and cook for another 3-4 minutes or to your desired consistency.
- 3
Garnish with green onion and chili pepper if using, and serve warm with a side of steamed rice and kimchi. Enjoy!
Cook it from the original
This recipe comes from cookerru.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on cookerru.com