Doenjang Jjigae (Korean Soybean Paste Stew)
A comforting, savory Korean stew that warms the soul.
⏱️ 40 min🍽️ Serves 1
🔥 280 kcal💪 20g protein🍚 25g carbs🥑 12g fat🌾 7g fibreper serving
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servings
Ingredients
- ⬜200 g firm tofu
- 🥓100 g pork belly or beef brisket, thinly sliced
- 🥒1 cup zucchini, diced
- 🍄½ cup shiitake mushrooms, sliced
- 🧅½ onion, chopped
- 🌶️1 green chili, sliced
- 🧄2 cloves garlic, minced
- 🥣4 cup anchovy broth or vegetable broth
- 🥫3 tbsp doenjang (Korean soybean paste)
- 🌶️1 tbsp gochujang (Korean chili paste), optional
- 🍚1 tsp sugar
- 🍶1 tbsp sesame oil
- 🌿 green onions, chopped, for garnish
Pro tips
- For a deeper flavor, use a homemade anchovy broth with dried anchovies and kelp.
- Adjust the amount of gochujang to control the spice level; omit for a milder stew.
- Feel free to add other vegetables like potatoes, daikon radish, or enoki mushrooms.
- This stew tastes even better the next day, as the flavors meld together.
Method
- 1Prepare all vegetables: dice zucchini, slice mushrooms, chop onion, slice green chili, and mince garlic. Cut tofu into bite-sized cubes.
- 2In a pot, add a touch of sesame oil and sauté the pork belly or beef brisket until lightly browned. Drain excess fat if desired.
- 3Add chopped onion, minced garlic, and green chili to the pot with the meat. Sauté for 2-3 minutes until fragrant.
- 4Pour in the anchovy or vegetable broth. Stir in the doenjang, gochujang (if using), and sugar until fully dissolved.
- 5Bring the stew to a boil, then reduce heat to medium-low. Add the zucchini and shiitake mushrooms.
- 6Simmer for 10-15 minutes, or until the vegetables are tender. Add the tofu cubes during the last 5 minutes of cooking.
- 7Taste and adjust seasoning if needed. Drizzle with a dash of sesame oil before serving.
- 8Ladle the hot stew into individual bowls and garnish with fresh chopped green onions. Serve immediately with rice.