Classic Doenjang Jjigae (Soybean Paste Stew)
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
2 people
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Calories
84 kcal
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Course
Main Course, Soup
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Cuisine
Korean
Classic Doenjang Jjigae (Soybean Paste Stew)
Description
Classic Doenjang Jjigae (Soybean Paste Stew) starts with a homemade anchovy stock using rice starch water, dried anchovies, and sea kelp, which provides a subtle umami foundation. Korean soybean paste (doenjang) and gochujang add depth and mild heat, while vegetables like zucchini and onion contribute texture and freshness. Soft tofu gently simmers in the broth, absorbing the flavors without breaking apart. Garlic, gochugaru, and fresh chili slices enrich the stew's complexity near the end of cooking. Topped with green onion, this stew delivers a harmonious and hearty profile with layers of earthy and spicy notes.
The stew is best served hot, typically alongside steamed rice to balance the robust flavors. Its comforting nature suits colder days or when a nourishing, savory dish is desired.
The recipe notes suggest using rice starch water from rinsing rice to make the stock, which adds a subtle body to the broth. Simmering the anchovy and sea kelp stock briefly avoids bitterness while extracting umami. Discarding these solid ingredients before adding pastes ensures a clear broth. Adjusting the level of gochugaru and fresh chili can manage the stew's spice intensity.
Ingredients
For Anchovy Stock
- 2 cups (480 ml) rice water see note below
- 5 anchovy deveined, large, dried
- 1 piece dried sea kelp aka dashima
For Stew
- 2 heaping tbsp Korean soybean paste aka doenjang
- 1 tsp gochujang Korean chili paste
- 1/2 onion chopped, small
- 1 zucchini diced, small
- 4 oz tofu diced, soft
- 2 oz (56 g) mushroom optional
- 1 clove garlic finely minced
- 1 tsp gochugaru optional, Korean chili flakes
- 1 fresh chilli sliced
- 1 green onion finely chopped
Instructions
- To make the anchovy stock, combine rice starch water, dried anchovy, and sea kelp in a stone pot or soup pot and bring to boil. Reduce the heat to low and simmer for 3-4 minutes. Discard the anchovies and sea kelp.
- To prepare the stew, use a mini scoop strainer or slotted spoon to dissolve the pastes into the stock. Add the onion and bring to a gentle boil over medium heat.
- When the broth starts to boil, add zucchini and mushrooms, then reduce to medium-low heat and let it simmer for 2-3 minutes.
- Near the end of cooking, stir in garlic, Korean chili flakes, and fresh chili slices for extra depth. Once done, turn off the heat and top with chopped green onion for a fresh, aromatic finish.
Notes
- Use the rice starch water obtained by swirling washed rice and collecting the milky rinse water for making the anchovy stock; it adds subtle body to the broth.
- Simmer dried anchovies and sea kelp briefly to extract flavor without bitterness, then remove before adding soybean paste.
- Adjust the amount of chili flakes and fresh chili slices to control the stew’s spiciness.
- To serve, accompany with steamed rice to balance the rich, savory broth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 84 kcal
% Daily Value*
| Calories | 84kcal | 4% |
| Carbohydrates | 11g | 4% |
| Protein | 6g | 12% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 534mg | 22% |
| Potassium | 590mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 774IU | 15% |
| Vitamin C | 55mg | 61% |
| Calcium | 40mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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