Korean Doenjang Jjigae (Soybean Paste Stew)

Name: Korean Doenjang Jjigae (Soybean Paste Stew)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 4 tbsp doenjang; 200g firm tofu, cubed; 2 zucchini, sliced; 1 cup shiitake mushrooms; 1 onion, diced; 4 cloves garlic; 4 cups anchovy or vegetable broth; 1 tsp gochugaru; spring onion and sesame to serve; steamed rice to serve

A savoury, earthy Korean stew built on fermented soybean paste, simmered with zucchini, shiitake mushrooms and tofu until deeply flavourful, traditionally served bubbling hot with steamed rice.

Total time

25 min

Prep

5 min

Cook

20 min

Difficulty

easy

Cuisine

Asian

comfort

Ingredients

4 tbspdoenjang

200gfirm tofu, cubed

2zucchini, sliced

1 cupshiitake mushrooms

1onion, diced

4 clovesgarlic

4 cupsanchovy or vegetable broth

1 tspgochugaru

spring onion and sesameto serve

steamed riceto serve

Instructions

Bring broth to simmer; dissolve doenjang in it.

Add onion, garlic, and gochugaru.

Add zucchini, mushrooms, and tofu; simmer 15 min.

Serve in hot stone bowl or regular bowl with rice.

Nutrition (estimated)

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

Calories

126

Protein

11g

Fat

Carbs

12.4g

Fiber

3.8g

Sodium

22mg

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