Name: Doenjang Jjigae (Fermented Soybean Stew) (Standard)
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 4 cups Vegetable broth; 1/4 cup Doenjang (Korean soybean paste); 1 tbsp Gochujang (Korean chili paste); 1 Zucchini-small, diced; 1/2 Onion-medium, diced; 1 cup Shiitake mushrooms-sliced; 1 Green chili-sliced (optional); 1 block Firm tofu-drained and cubed; 1/2 cup Pork belly-thinly sliced (optional); 2 cloves Garlic-minced; 1 tsp Ginger-minced; 1 stalk Green onion-chopped

Recipe tier

A hearty and flavorful Korean stew made with fermented soybean paste, tofu, and vegetables. Perfect for a comforting weeknight meal.

Total 30 min

Serves 4 servings

Steps 7

Ingredients 12

Base
4 cups 950 mL Vegetable broth
cup 60 g Doenjang (Korean soybean paste)
1 tbsp 15 mL Gochujang (Korean chili paste)
Vegetables
1 1 Zucchini-small, diced
75 g Onion-medium, diced
1 cup 100 g Shiitake mushrooms-sliced
1 1 Green chili-sliced (optional)
Protein
1 block 350 g Firm tofu-drained and cubed
cup 50 g Pork belly-thinly sliced (optional)
Aromatics
2 cloves 6 g Garlic-minced
1 tsp 2 g Ginger-minced
Garnish
1 stalk 10 g Green onion-chopped

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Equipment

Pot or earthenware bowl (ttukbaegi) Shop →

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Instructions

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In a pot or a earthenware bowl (ttukbaegi), add vegetable broth, doenjang, and gochujang.
Bring to a simmer over medium heat, stirring until the soybean paste is dissolved.
Add the diced onion, zucchini, and sliced shiitake mushrooms to the pot. Simmer for 5 minutes.
Add the cubed tofu and sliced pork belly (if using).
Stir in the minced garlic and ginger. Simmer for another 5-7 minutes, or until the tofu is heated through and the flavors have melded.
If desired add sliced green chili.
Garnish with chopped green onion before serving. Serve hot with rice.