Doenjang Jjigae (Korean Soybean Paste Stew)
Doenjang jjigae is one of the most famous Korean stews! This soul-comforting soybean stew comes packed with tofu, zucchini, onion, and potatoes, delivering those deep, earthy vibes and a gentle kick of spice. If you haven't yet, give it a taste!
Yield: 1 doenjang jjigae
Calories: 224kcal
Equipment
Ingredients
- 420 ml water
- ½ tbsp anchovy broth powder (myeolchi powder) | or kelp broth (Note 1)
- 3 tbsp doenjang | Korean soybean paste (Note 2)
- 1 tsp gochugaru | Korean red pepper flakes
- 1 small potato , chopped and cut into thick slices
- ½ onion , roughly chopped into large pieces or sliced (1 cm / 0.4 inch)
- ¼ zucchini , sliced and cut into thick quarters
- 2 garlic cloves , minced
- ½ firm tofu block , diced
- ½ Cheongyang chili (Korean chili) , chopped (optional) (Note 3)
Instructions
- Prepare your vegetables (Note 4) - Cut the zucchini lengthwise, then cut it again perpendicular to create 4 long quarters. Slice the zucchini into thick pieces.
- Cut the onion into large square pieces.
- Chop the chili.
- Cut the potatoes in half lengthwise, then cut into thick slices.
- Cook the doenjang jjigae - In the ttukbaegi or in a pot, add water and anchovy broth powder. Bring it to a boil over medium-high heat.
- Add the doenjang and gochugaru. Stir on medium-high heat for a minute until the soybean paste is dissolved.
- Then add the potato, onion, and garlic.
- Bring to a boil for 5 minutes.
- Add the zucchini. Boil for 5 minutes or until all the vegetables are almost cooked.
- Add the tofu and Cheongyang chili.
- Boil for 2-3 more minutes or until the potatoes, onions, and zucchini are fully cooked.
- Serve - Serve with steamed rice.
Notes
1. Anchovy broth - You can also make kelp broth instead of anchovy broth or omit it if you don't have it.
2. Soybean paste - The amount of soybean paste is based on an exact tablespoon. If you measure approximately, you could end up with too much or not enough doenjang, hence affecting the taste.
3. Cheongyang chili - This is optional. Add it if you want extra spice. You can either use Cheongyang chili (Korean chili) or opt for small red or green chilies, as Western large chilies aren't usually very spicy.
4. Vegetables - It's important to cut the vegetables to a similar thickness so that they all cook at the same rate.
Nutrition
Calories: 224kcal | Carbohydrates: 35g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 811mg | Potassium: 606mg | Fiber: 6g | Sugar: 8g | Vitamin A: 354IU | Vitamin C: 30mg | Calcium: 141mg | Iron: 3mg
