Korean Mushroom Doenjang Stew

Quick answer

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

About this dish

Shiitake, oyster, and enoki mushrooms are simmered together in doenjang-seasoned anchovy broth.

The anchovy stock lays the foundational depth of umami, and each mushroom type adds its own compounds to the broth as they cook, building flavor in distinct layers. Shiitake holds its meaty chew, oyster mushroom separates into silky strands along its grain, and enoki stays crisp, so the bowl delivers varied textures from a single pot. Soft tofu absorbs the broth all the way through, carrying the fermented soybean flavor to the center of each cube. The stew is satisfying as a full meal without any meat. A sliced cheongyang chili sharpens the finish if extra heat is wanted.

Ingredients

servings

IngredientAmountUnit

shiitake mushrooms100 gg

oyster mushrooms100 gg

enoki mushrooms100 gg

doenjang2 tbsptbsp

tofu200 gg

anchovy broth700 mlml

garlic3 cloveclove

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Heat

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

Control

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

Season

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

Control

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

Control

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

Control

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Three types of fresh mushrooms extract deep umami in beoseot doenjang jjigae.
Finish cue: Add the enoki mushrooms last and simmer for 3 to 5 more minutes.