Korean Soybean Paste Stew
Quick answer
- Total time
- 40 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Doenjang-jjigae is a standard Korean stew made by dissolving fermented soybean paste in water and simmering it with vegetables and tofu.
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To ensure a smooth broth without grits, the paste is strained through a fine sieve into the water. Harder vegetables like potatoes and onions are added first to soften and release their natural sweetness into the broth. Zucchini and minced garlic follow, balancing the soup's richness. In the final stage, tofu and chopped green chili are added, providing a clean kick that cuts through the deep, earthy taste of the fermented soybean paste. Simmering green onions at the very end adds a fresh aroma. The savory stew pairs naturally with steamed rice and various side dishes.
Ingredients
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Dice the zucchini, potato, and onion into 1.5 cm pieces and cut the tofu into thick slices.
Slice the Cheongyang chili 0.5 cm thick and mince the 3 garlic cloves.
- 2Step
Pour 700ml of water into a pot and dissolve 3 tablespoons of doenjang by pressing it through a fine-mesh strainer.
Ensure all fermented soybean lumps are fully incorporated into the liquid for a smooth and consistent broth base.
- 3Control
Add the prepared potato and onion cubes to the pot first, then simmer on medium heat for 8 minutes.
Wait until the potato edges become translucent, ensuring these firm vegetables are fully tender and release their natural sweetness.
- 4Control
Add the zucchini and the 3 minced garlic cloves and simmer for 5 more minutes.
Cook until the garlic aroma spreads through the broth and the zucchini edges turn translucent.
- 5Control
Add the tofu and Cheongyang chili and simmer for 3 more minutes.
Taste the broth when the chili aroma has spread and the tofu is hot through.
- 6Finish
Turn off the heat once the tofu is tender and the broth returns to a simmer.
Transfer to an earthenware pot or bowl and serve warm with rice.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Sieved soybean paste ensures a smooth, lump-free broth for doenjang jjigae.
- Finish cue
- Turn off the heat once the tofu is tender and the broth returns to a simmer.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
40min, 8 ingredients
Category median
35min, 9 ingredients
Based on 122 recipes
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Tips
Estimated nutrition (per serving)
Variations
Brisket Soybean Paste Stew
Brisket doenjang jjigae pairs nutty beef fat with deep fermented soybean flavor. Tofu and vegetables keep the stew hearty but balanced.
Soybean Paste Stew with Clams and Zucchini
Clams add briny umami while zucchini brings gentle sweetness to this doenjang stew. The soybean broth stays savory and clean.
Shepherd's Purse Doenjang Jjigae
Naengi doenjang jjigae pairs spring shepherd's purse with savory soybean paste. Its gentle bitterness gives the stew a fresh, clean finish.
Pork Doenjang Stew
Doenjang stew enriched with pork. The fatty pork adds richness to the fermented paste, creating a heartier and more deeply flavored stew.
Spinach Doenjang Stew
A light doenjang stew made with fresh spinach. The tender leaves wilt beautifully in the savory broth, making a nutritious and simple everyday soup.
Brisket Doenjang Soybean Sprout Stew
Thinly sliced beef brisket and soybean sprouts in a doenjang broth. The beef fat enriches the fermented soybean base for an exceptionally savory stew.