This is an AI-generated image.

Doenjang Jjigae (Soybean Paste Stew)

Name: Doenjang Jjigae (Soybean Paste Stew)
Total time: 25 min
Yield: Serves 2
Cuisine: Korea
Ingredients: 2 tbsp Korean soybean paste; 1/2 block Tofu; 1 Potato; 1/2 Zucchini; 1/2 Onion; 1/2 stalk Green onion; 1 clove Garlic; 5 Dried sardines

Soup

⏱ 25 min

👥 Serves 2

Difficulty ⭐

Korean soybean paste simmered slowly with vegetables — a deeply savory bowl, distinct from Japanese miso soup.

📱 Open in Storage App

🚧 The Storage app is currently in development. Please check back soon.

📖 The Story Behind This Dish

Doenjang (Korean fermented soybean paste) has a robust richness and fermented aroma, and this stew is defined by adding plenty of vegetables like potato and zucchini and simmering them at a rolling boil. On the Korean table, it appears alongside white rice almost every day — a true home flavor.

🌆 Where it's eaten: Simmered individually in small clay pots for each person and brought to the table still bubbling. In many households, everyone spoons directly from their own pot rather than transferring it to a separate bowl.

🥕 Ingredients (serves 2)

Korean soybean paste 2 tbsp
Tofu 1/2 block
Potato 1
Zucchini 1/2
Onion 1/2
Green onion 1/2 stalk
Garlic 1 clove
Dried sardines 5

👩‍🍳 Instructions

Combine water and dried sardines in a pot and simmer about 5 minutes to make stock, then remove the sardines.
Cut the potato, onion, and garlic into bite-sized pieces and add, simmering until tender.
Dissolve in the doenjang and simmer 5 more minutes.
Add the tofu and zucchini and bring back to a boil.
Add the diagonally-sliced green onion, remove from heat, and finish.

← More Korea recipes 🗺 Explore another country