Doenjang Jjigae aka Korean Bean Paste Soup
User Reviews
5
Doenjang Jjigae aka Korean Bean Paste Soup
Description
Doenjang Jjigae aka Korean Bean Paste Soup features a broth enriched with soybean paste and optionally gochujang for a hint of spice. The soup includes diced onion, zucchini, potatoes, tofu cubes, enoki mushrooms, and green onions, simmered until the vegetables are tender and flavors meld. Its texture ranges from the soft tofu to the slight bite of vegetables. The addition of jalapeños or chili flakes offers customizable heat. Traditionally served with sticky rice, this soup is a satisfying dish that showcases the earthiness of fermented bean paste in a balanced, warming broth.
The soup develops its flavor through sequential cooking stages, letting each ingredient contribute to the overall taste without overwhelming others. The tofu adds protein and softness, while the mushrooms and vegetables add variety in texture. Serving it immediately after briefly boiling preserves the warmth and freshness of the components.
While this recipe uses beef stock for richness, it can also be made vegan with vegetable stock. The soup can be adjusted to taste with more or less gochujang depending on heat preference. Sticky rice served alongside helps round out the meal.
Notes suggest using water with a bouillon base as a substitute for stock and optionally adding beef for flavor. The soup is best served hot, ensuring the rice remains fluffy and each ingredient’s texture is maintained.
Ingredients
- 6 cups beef stock (or vegetable stock for a vegan recipe)
- 3 Tbsp soybean paste found at Korean markets-or Amazon, if you can't find it near you
- 1 tsp gochujang more or less, to taste
- 1 small onion diced
- 1 tsp garlic finely chopped
- 1 medium zucchini halved lengthwise and chopped
- 2 small potato or one medium
- 8 oz tofu cut into small cubes, (or soft tofu, if you prefer, firm
- 4 oz enoki mushrooms or sliced, plain white mushrooms
- 2 green onions chopped into small pieces, at an angle
- 1 jalapeños (OPTIONAL: chili pepper flakes, to taste)
- 1 cup sticky rice to serve, cooked
Instructions
- Place broth, soybean paste, hot pepper paste (if using) in a pot and bring to a boil.
- Once it comes to a boil, add the chopped potatoes, and simmer for 5 or 6 minutes.
- Next, add the zucchini, garlic and onion, continue to simmer about 3 minutes.
- Now add the mushrooms. Then add the tofu and simmer another 2 minutes.
- Lastly, add the green onions and jalapeños. Let the soup come to a boil for a minute, so it's very hot, then immediately place into warmed serving bowls and add a tablespoon or so of cooked rice.
Notes
- You can substitute beef stock with water and bouillon paste when stock is unavailable.
- For a non-vegan version, add a small amount of beef to enrich the broth.
- Serve immediately with sticky rice to maintain the soup's temperature and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 235 kcal
% Daily Value*
| Serving | 1 bowl | |
| Calories | 235kcal | 12% |
| Carbohydrates | 36g | 12% |
| Protein | 17g | 34% |
| Fat | 3g | 5% |
| Saturated Fat | 0.5g | 3% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 1109mg | 46% |
| Potassium | 1320mg | 28% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 271IU | 5% |
| Vitamin C | 30mg | 33% |
| Calcium | 130mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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