Korean Mushroom Doenjang Stew

Name: Korean Mushroom Doenjang Stew
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 3 servings
Cuisine: korean
Ingredients: shiitake mushrooms 100 g; oyster mushrooms 100 g; enoki mushrooms 100 g; doenjang 2 tbsp; tofu 200 g; anchovy broth 700 ml; garlic 3 clove

Quick answer

Total time: 35 min
Level: Easy
Servings: 3 servings
Ingredients: 7

About this dish

Shiitake stays chewy, oyster mushrooms go soft and silky, and enoki keeps a light crunch: three textures in one doenjang stew.

The mushrooms go in equal amounts but not all at once. Shiitake and oyster simmer first to flavor the anchovy broth, and enoki joins near the end so it does not collapse. The doenjang is pressed through a sieve so the broth stays smooth rather than gritty.

Ingredients

servings

IngredientAmount

garlic3 clove

As an Amazon Associate, we may earn from qualifying purchases.

Instructions

6 steps

1

Slice 100g shiitake mushrooms into 0.5cm pieces, then tear 100g oyster mushrooms along their natural grain.

Trim the base from 100g enoki mushrooms and shake them loose gently so they cook evenly.
2

Cut 200g tofu into bite-size cubes and let excess surface water drain briefly.

Keep the cubes slightly generous, because very small pieces can break apart while the stew simmers.
3

Pour 700ml anchovy broth into a pot and press 2 tablespoons doenjang through a fine strainer into the liquid.

Dissolving it fully prevents salty lumps and keeps the broth cleaner in texture.
4

Add 3 minced garlic cloves and bring the broth to a strong boil over high heat.

When bubbles roll steadily and foam gathers toward the center, lower the heat to medium.
5

Add the shiitake and oyster mushrooms first, then simmer over medium heat for about 5 minutes.

Once the mushrooms sink slightly and the broth darkens, add the tofu cubes gently.
6

Add the enoki mushrooms last and simmer for 3 to 5 more minutes.

Turn off the heat when the tofu has absorbed the broth and the enoki still has a light crisp bite.