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Korean Doenjang Jjigae (Soybean Paste Stew)
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
1
Bring broth to simmer; dissolve doenjang in it.
2
Add onion, garlic, and gochugaru.
3
Add zucchini, mushrooms, and tofu; simmer 15 min.
4
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
5g
Carbs
12.4g
Fiber
3.8g
Sodium
22mg
Reviews
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★★★★★
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