Doenjang Jjigae

Name: Doenjang Jjigae
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 3 tbsp doenjang (Korean soybean paste); 1 tbsp gochugaru; 300g soft tofu, cubed; 2 zucchini, diced; 100g mushrooms, sliced; 1 potato, diced; 1 onion, diced; 3 cloves garlic, minced; 800ml dashi or vegetable stock; spring onions to serve

A Korean stew built on fermented soybean paste, simmered with zucchini, tofu and mushrooms. Dissolving the doenjang in a little stock before it goes into the pot is what keeps it smooth throughout the stew, rather than leaving stubborn lumps of paste.

Total time

35 min

Prep

10 min

Cook

25 min

Difficulty

easy

Cuisine

Korean

vegetariangluten-free

Ingredients

3 tbspdoenjang (Korean soybean paste)

1 tbspgochugaru

300gsoft tofu, cubed

2zucchini, diced

100gmushrooms, sliced

1potato, diced

1onion, diced

3 clovesgarlic, minced

800mldashi or vegetable stock

spring onionsto serve

Instructions

Bring stock to simmer.

Dissolve doenjang in some stock. Add to pot.

Add garlic, gochugaru, potato and onion.

Simmer 10 minutes.

Add zucchini and mushrooms, cook 8 minutes.

Add tofu, cook 3 minutes.

Top with spring onions.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

Protein

2.7g

Fat

0.5g

Carbs

Fiber

2.4g

Sodium

11mg

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