Korean Doenjang Jjigae Soybean Paste Stew
Doenjang Jjigae is a deeply comforting Korean soybean paste stew that delivers layers of savory, funky, and slightly sweet flavors with every spoonful. The rich, fermented depth of doenjang forms the backbone of the broth, while tender tofu, hearty vegetables, and sometimes a chewy dumpling or two add contrasting textures—soft, crisp, and silky all at once. A finishing drizzle of sesame oil and a scattering of fresh green onions elevate the dish with aromatic brightness, making it as nourishing for the soul as it is for the palate. Worth making for its ability to transform humble ingredients into a crave-worthy, soul-satisfying meal that lingers long after the last bite.
Ingredients
- Doenjang (soybean paste)4 tbsp
- Tofu300g
- Zucchini1 medium
- Mushrooms150g
- Potato1 medium
- Onion1 medium
- Garlic3 cloves
- Green chili1
- Vegetable broth4 cups
- Sesame oil1 tbsp
- Green onions2
Nutrition
Directions
- 1
In a large pot, heat the sesame oil over medium heat. Add the chopped onions and minced garlic, sautéing until fragrant.
- 2
Add the diced potato, zucchini, and mushrooms to the pot. Stir well and cook for about 5 minutes.
- 3
Pour in the vegetable broth and bring to a boil. Once boiling, add the doenjang and mix until dissolved. Then, add the tofu and sliced green chili. Simmer for 20 minutes, allowing the flavors to meld. Finish with chopped green onions before serving.
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