Korean · Free recipe
Doenjang Jjigae (Soybean Paste Stew)
An earthy, savory everyday stew built on fermented soybean paste, loaded with soft vegetables and tofu. It is the humble comfort stew found on nearly every Korean dinner table.
Step 1
Pour the stock into a medium pot, about 3 quarts, and set it over medium-high heat.
Step 2
Place the doenjang in a small strainer and lower it into the stock, pressing with a spoon so the paste dissolves smoothly without lumps. If you have no strainer, whisk it in directly.
Step 3
Stir in the gochugaru and garlic, then bring the broth to a gentle boil.
Step 4
Add the diced potato and cook for 5 minutes, since potato takes the longest to soften.
Step 5
Add the onion and mushrooms and simmer for another 4 minutes.
Step 6
Add the zucchini and lower the heat to a steady simmer where the surface bubbles gently.
Step 7
Cook for 5 minutes until the zucchini is tender but not falling apart and the potato is easily pierced with a fork.
Step 8
Gently slide in the tofu cubes and the sliced chili if using, and simmer 3 more minutes so the tofu warms through.
Step 9
Taste the broth; it should be deeply savory. If it is weak, stir in a little more doenjang dissolved in a spoon of broth first.
Step 10
Scatter the green onions over the top and simmer 1 final minute.
Step 11
Serve the stew hot in the center of the table with steamed rice and a few side dishes.
Tips from the test kitchen
- Dissolving the doenjang through a strainer keeps the broth silky and lump-free.
- Add tofu last so it stays intact and does not crumble.
