Doenjang Jjigae (Soybean Paste Stew)
A deeply savory Korean fermented soybean paste stew loaded with tofu, zucchini, and mushrooms in an earthy, umami-rich broth. A comforting Korean table staple ready in under 30 minutes.
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Ingredients
- 14 oz firm tofu, cut into cubes
- 2 tbsp doenjang (Korean fermented soybean paste)
- 1 tsp gochugaru (Korean red pepper flakes)
- 1 zucchini, halved, sliced
- 4 oz shiitake or button mushrooms, sliced
- 1/2 yellow onion, diced
- 4 garlic cloves, minced
- 4 cups vegetable stock or water
- 1 tsp sesame oil
- 4 scallions, sliced
- 2 tsp soy sauce
Instructions
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1
Bring 4 cups vegetable stock or water to a boil in a medium pot over medium-high heat.
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2
Add 1/2 diced yellow onion and 4 minced garlic cloves and cook for 2 minutes.
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3
Whisk 2 tbsp doenjang (Korean fermented soybean paste) into the broth until fully dissolved. Add 1 tsp gochugaru (Korean red pepper flakes) and 2 tsp soy sauce and stir to combine.
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4
Add 4 oz sliced shiitake or button mushrooms and 1 halved, sliced zucchini to the pot. Reduce heat to medium and simmer for 5 minutes.
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5
Gently add 14 oz cut into cubes firm tofu and simmer for 5 more minutes until heated through and vegetables are tender.
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6
Remove from heat and drizzle with 1 tsp sesame oil. Ladle into bowls and top with 4 sliced scallions.
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