Doenjang Jjigae (된장찌개)

Prep time: 15 minutes

Cook time: 20 minutes

Total time: 35 minutes

Servings: 4 servings

Country of Origin

Korea

An essential Korean home-cooked stew made from fermented soybean paste (doenjang), simmered with tofu, zucchini, mushrooms, onions, and anchovy stock.

Presentation & How It's Eaten

Served hot in a shared earthenware pot alongside steamed rice and various side dishes (banchan). Spoonfuls are often ladled over rice and mixed together.

Ingredients

• 3 tbsp Doenjang (fermented Korean soybean paste)

• 1/2 block medium-firm tofu, cubed

• 1/2 medium zucchini, diced

• 1/2 yellow onion, diced

• 3 shiitake or enoki mushrooms, sliced

• 1 hot green chili pepper, sliced

• 3.5 cups anchovy-kelp stock

• 2 cloves garlic, minced

• 1 scallion, chopped

Step-by-Step Directions

1. Prepare Stock Base: Bring anchovy-kelp stock to a boil in a pot over medium-high heat.

2. Dissolve Paste: Place doenjang in a fine mesh strainer submerged in the stock and press with a spoon to dissolve smoothly without lumps.

3. Add Veggies: Add diced zucchini, onions, mushrooms, and garlic to the pot. Simmer on medium heat for 10 minutes until vegetables are tender.

4. Add Tofu & Chilies: Add cubed tofu and green chilies. Simmer for another 5 minutes. Garnish with chopped scallions before serving.

Cooking Tips

• Use Anchovy Stock: High-quality homemade anchovy-kelp broth balances the salty, earthy depth of fermented soybean paste with natural umami.

Nutrition Facts

(Estimated per serving)

• Calories: ~160 kcal

• Total Fat: 5g

• Saturated Fat: 1g

• Cholesterol: 0mg

• Sodium: ~820mg

• Total Carbohydrates: 15g

• Dietary Fiber: 4g

• Sugars: 4g

• Protein: 12g