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Classic Doenjang Jjigae (Soybean Paste Stew)
Doenjang jjigae (Korean soybean paste stew) is a hearty dish made with fermented soybean paste, tofu, and fresh vegetables in a rich broth. This classic Korean comfort food is packed with bold, authentic flavors and easy to prepare.
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 2 people
Calories: 84 kcal
Course:
Main Course , Soup
Cuisine:
Korean
Ingredients
For Anchovy Stock
- 2 cups (480 ml) rice water see note below
- 5 large dried anchovy deveined
- 1 piece dried sea kelp (dashima)
For Stew
- 2 heaping tbsp Korean soybean paste (doenjang)
- 1 tsp Korean chili paste (gochujang)
- 1/2 small onion chopped
- 1 small zucchini diced
- 4 oz soft tofu diced
- 2 oz (56 g) mushroom optional
- 1 clove garlic finely minced
- 1 tsp Korean chili flakes (gochugaru) optional
- 1 fresh chili 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.
Cup of Yum
Notes
- To make rice water (rice starch water):
- Rinse your rice with water briefly. Pour out the water and discard.
- Swirl the rice around rapidly with your fingers for 15 seconds to remove starch from the rice grains.
- Pour about 3 cups of water to the rice and rinse.
- Collect the milky rice starch water and reserve 2 cups to use for this recipe.
- Continue to rinse your rice 2-3 more times. Cook your rice by your usual rice cooking method.
Nutrition Information
Calories
84kcal
(4%)
Carbohydrates
11g
(4%)
Protein
6g
(12%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Sodium
534mg
(22%)
Potassium
590mg
(17%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
774IU
(15%)
Vitamin C
55mg
(61%)
Calcium
40mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 2people
Amount Per Serving
Calories 84
% 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.