Korean 25 min

Doenjang Jjigae (Fermented Soybean Paste Stew)

Name: Doenjang Jjigae (Fermented Soybean Paste Stew)
Total time: 25 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 3 tablespoons doenjang (Korean fermented soybean paste); 1 tablespoon gochujang; 1 block (14 oz) firm tofu, cubed; 1 medium zucchini, halved and sliced 1/2-inch thick; 4 oz button or shiitake mushrooms, sliced; 1/2 medium onion, roughly chopped; 2 cups anchovy broth (or water with dashi powder); 1 cup water; 4 cloves garlic, minced; 2 green onions, sliced; 1 teaspoon sesame oil

vegetariandairy-freecomfort-foodhealthy

Ingredientsfor 2

180

Cal

14g

Protein

14g

Carbs

Fat

13 tablespoons doenjang (Korean fermented soybean paste)
21 tablespoon gochujang
31 block (14 oz) firm tofu, cubed
41 medium zucchini, halved and sliced 1/2-inch thick
54 oz button or shiitake mushrooms, sliced
61/2 medium onion, roughly chopped
72 cups anchovy broth (or water with dashi powder)
81 cup water
94 cloves garlic, minced
102 green onions, sliced
111 teaspoon sesame oil

Order ingredients on Instacart

Instructions

1
Combine anchovy broth and water in a pot. Dissolve doenjang and gochujang into the broth by whisking — doenjang has an intense, funky soybean flavor that forms the backbone of this stew, similar to how miso anchors Japanese miso soup but bolder.
2
Bring to a boil over medium-high heat. Add onion and garlic, cook 3 minutes. Add mushrooms and zucchini, cook 5 minutes until zucchini is tender and translucent.
3
Gently add tofu cubes without stirring too much. Simmer 5 more minutes. Taste the broth — it should be deeply savory, slightly funky, and have a complex fermented depth that regular miso soup lacks.
4
Finish with sesame oil and green onions. Serve immediately in the pot with steamed rice. This stew is the Korean comfort food equivalent of a hug — humble ingredients, profound flavor.