Doenjang Jjigae (Korean Soybean Paste Stew)
A deeply savoury, probiotic-rich Korean fermented soybean paste stew with tofu, zucchini, and mushrooms. A staple of the Korean table — earthy, comforting, and loaded with gut-health benefits.
Total Time
40 min
Prep
15 min
Cook
25 min
Servings
3
Cuisine
East Asian Korean
180kcal
Calories
14g
Protein
12g
Carbs
7g
Fat
3g
Fiber
How to Make It
- 1
Simmer dried anchovies and kelp in 700ml water for 10 minutes to make a broth. Remove and discard solids.
- 2
Bring the broth back to a gentle boil. Dissolve doenjang paste into the broth, stirring well.
- 3
Add onion and garlic. Cook for 3 minutes.
- 4
Add zucchini and mushrooms. Simmer for 5 minutes.
- 5
Gently add tofu cubes and green chilli. Simmer for another 5 minutes without stirring vigorously to keep tofu intact.
- 6
Taste and adjust saltiness — the paste is already salty so add no extra salt.
- 7
Finish with a drizzle of sesame oil and garnish with spring onions. Serve hot alongside steamed rice.
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