Doenjang Jjigae

Name: Doenjang Jjigae
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 3 cups anchovy kelp broth; 3 tbsp Korean soybean paste; 1 tsp Korean chili flakes; 2 cloves garlic, minced; 1/2 cup yellow onion, diced; 1 cup zucchini, diced; 4 shiitake mushrooms, sliced; 8 oz medium firm tofu, cubed; 2 stalks green onion, sliced; 1 Korean green chili, sliced

A deeply savory soybean paste stew packed with tofu, fresh vegetables, and mushrooms in a rich anchovy broth.

30 minEasyServes 2220 cal/serving

KoreanDinnerStovetopPescatarianHigh ProteinLow CarbDairy-FreeNut-FreeEgg-FreeShellfish-FreeAlcohol-FreeCorn-Free

Ingredients

3 cups anchovy kelp broth
3 tbsp Korean soybean paste
1 tsp Korean chili flakes
2 cloves garlic, minced
1/2 cup yellow onion, diced
1 cup zucchini, diced
4 shiitake mushrooms, sliced
8 oz medium firm tofu, cubed
2 stalks green onion, sliced
1 Korean green chili, sliced

Instructions

1

Pour 3 cups anchovy kelp broth into a pot and bring to a simmer over medium heat.
2

Whisk in 3 tbsp Korean soybean paste, 1 tsp Korean chili flakes, and 2 cloves minced garlic until completely dissolved.
3

Add 1/2 cup diced yellow onion, 1 cup diced zucchini, and 4 sliced shiitake mushrooms, then cook for 5 minutes.
4

Add 8 oz cubed medium firm tofu, 2 stalks sliced green onion, and 1 sliced Korean green chili, simmering for an additional 3 minutes before serving hot.

Questions

How long does Doenjang Jjigae keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Doenjang Jjigae?

Yes. As written it serves 2. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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