Korean Minari Doenjang Stew
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
This variation of doenjang jjigae adds a generous amount of water parsley (minari) to the classic soybean paste stew.
Read more
Firm tofu, potato, and onion simmer in anchovy-kelp stock with doenjang, building an earthy, deeply fermented base. The minari goes in near the end to preserve its crisp texture and peppery herbaceous aroma. A half tablespoon of chili flakes rounds out the flavor with mild warmth. Minari's grassy, herb-like character layers naturally against doenjang's fermented depth, turning a familiar stew into a seasonal variation worth returning to throughout the year.
Ingredients
As an Amazon Associate, we may earn from qualifying purchases.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Cut 120g potato, 70g onion, and 180g firm tofu into 2cm cubes for even cooking, then slice 120g water parsley (minari) into 5cm lengths to maintain its crisp, signature texture.
- 2Control
Pour 700ml of anchovy-kelp stock into a pot and dissolve 2 tablespoons of soybean paste through a fine strainer to ensure a smooth broth, then bring it to a boil over high heat.
- 3Control
Add the prepared potato and onion into the boiling broth, reduce to medium heat, and simmer for 8 minutes until the potatoes turn translucent and the vegetables release their natural sweetness.
- 4Season
Incorporate the tofu, 1 tablespoon of minced garlic, and 0.5 tablespoons of chili flakes for mild warmth, then continue cooking for 5 minutes so the tofu absorbs the savory seasoning of the stew.
- 5Finish
Add the water parsley and green onion, simmering for only 2 minutes to preserve the minari's bright color and peppery aroma, then turn off the heat before the herbs become too soft.
- 6Finish
Taste the broth and whisk in a small amount of extra soybean paste if needed for saltiness, then serve the stew immediately while hot to fully enjoy the fresh minari aroma.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Minari-doenjang-jjigae accents deep fermented soybean paste with crunchy water parsley to ensure a clean, aromatic profile in every spoonful.
- Finish cue
- Add the water parsley and green onion, simmering for only 2 minutes to preserve the minari's bright color and peppery aroma, then turn off the heat before the herbs become too soft.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
30min, 9 ingredients
Category median
35min, 9 ingredients
Based on 122 recipes
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Country-style Soybean Paste Stew
firm tofu, potato
Korean Zucchini Soybean Paste Soup
firm tofu, onion
Korean Wild Chive Soybean Paste Soup
firm tofu, potato