Doenjang Jjigae (Soybean Paste Stew)
Local name: 된장찌개
In short: Earthy fermented soybean paste stew with tofu, zucchini, potato and onion in anchovy stock, a humble daily Korean pot best eaten with rice. It takes about 45 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 135 kcal
Doenjang jjigae is as common on Korean tables as kimchi stew, and many people think of it as the taste of home. Fermented soybean paste gives the broth a deep, salty, earthy flavor, and whatever vegetables are in the fridge go into the pot with tofu. Anchovy stock keeps it savory. It is quick, cheap and filling, and it is best with a bowl of hot rice and a few side dishes.
Instructions
- Put the water, anchovies and kelp in a pot and bring to a boil. Remove the kelp after 10 minutes and simmer the anchovies for 5 minutes more, then strain and return the stock to the pot.
- Place the doenjang in a small strainer, set it in the stock and press it through with a spoon, or whisk it in until fully dissolved.
- Add the potato and onion and simmer over medium heat for 8 minutes.
- Add the zucchini, mushrooms and garlic and simmer for 5 minutes, until the potato is tender when pierced.
- Add the tofu, green chili and chili flakes and simmer for 3 minutes. Taste, and stir in a little more doenjang if the stew needs more depth.
- Add the scallions and serve the stew hot, straight from the pot, with steamed rice.
Tips
- Doenjang varies a lot in saltiness. If yours is very salty, dissolve only 2 tablespoons at first, taste after the vegetables soften and add more only if needed.
- For extra richness add 100 g (3.5 oz) of thinly sliced beef or a handful of small clams. For a vegetarian pot, make the stock from kelp and dried shiitake instead of anchovies.
Questions and answers
What does doenjang taste like?
Salty, earthy and deeply savory, like a stronger and funkier cousin of miso. Miso is the closest substitute, but it is milder and sweeter, so use a little more.
What is the difference between doenjang jjigae and miso soup?
Doenjang jjigae is thicker, packed with chunky vegetables and tofu, and eaten with rice as part of the main meal. Doenjang also has a coarser, stronger flavor than miso.
Can I use other vegetables in doenjang jjigae?
Yes. Korean radish, napa cabbage, spinach, eggplant and enoki mushrooms are all common. Add firm vegetables early and leafy ones in the last 2 minutes.
How long does it take to make Doenjang Jjigae (Soybean Paste Stew)?
About 45 min in total: 15 min of preparation and 30 min of cooking.
How many calories are in Doenjang Jjigae (Soybean Paste Stew)?
About 135 kcal per serving, with 9 g of protein, 17 g of carbohydrates and 3 g of fat. These values are estimates.
Nutrition per serving
| Calories | 135 kcal |
|---|---|
| Protein | 9 g |
| Carbohydrates | 17 g |
| Fat | 3 g |
| Fiber | 4 g |
| Sugar | 4 g |
| Sodium | 1100 mg |
Estimated values, calculated from the ingredients.
