Doenjang Jjigae Soybean Paste Stew (된장찌개)

된장찌개 (Doenjang Jjigae) is a classic Korean stew made with fermented soybean paste, tofu, and a variety of vegetables. It is a comforting and flavorful dish that is often enjoyed as a part of a traditional Korean meal.

Doenjang Jjigae Soybean Paste Stew (된장찌개)

Ingredients

  • 1/2 cup fermented soybean paste (doenjang)
  • 4 cups water or anchovy broth
  • 1 small onion, sliced
  • 2 cloves garlic, minced
  • 1 small zucchini, sliced
  • 1/2 cup tofu, cut into cubes
  • 1 green chili pepper, sliced (optional)
  • 1 green onion, chopped
  • 1/2 teaspoon sesame oil
  • 1 teaspoon soy sauce
  • Salt and pepper to taste

Instructions

  1. In a pot, combine the fermented soybean paste and water or anchovy broth. Bring to a boil over medium heat.
  2. Add the onion, garlic, zucchini, and tofu to the pot. Simmer for 15 minutes.
  3. Add the green chili pepper, green onion, sesame oil, and soy sauce. Simmer for an additional 5 minutes.
  4. Season with salt and pepper to taste.
  5. Serve hot with steamed rice.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
25 minutes
Total time:
40 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Protein
15g
Carbohydrates
20g
Fat
10g

Supplies

Pot Spoon Bowl

Tools

Knife Cutting board

Serving suggestions

Served with steamed rice and kimchi on the side.

Tips & tricks

For a richer flavor, you can add some pork or seafood to the stew.

Cost

$10