Doenjang Jjigae (Soybean Paste Stew)

Name: Doenjang Jjigae (Soybean Paste Stew)
Total time: 25 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 3 tbsp doenjang (Korean fermented soybean paste); 2.5 cups anchovy-kelp broth; 1/2 small Korean zucchini (diced); 1 medium potato (peeled and diced); 1/2 medium onion (diced); 1/2 block firm tofu (cubed); 1 green Korean chili pepper (sliced); 1 tsp minced garlic

A traditional Korean stew made with doenjang (fermented soybean paste), vegetables, seafood or meat, and tofu.

25 minutes

Serves 4

Lunch/Dinner

Contains common allergens

Fish Seafood Soy

In the app, Listahan checks these against your household automatically.

Instructions

6 steps

1
Pour the anchovy-kelp broth into a traditional earthenware pot (ttukbaegi) or small saucepan and bring to a boil over medium-high heat.

2
Place the doenjang in a small mesh strainer and lower it into the broth. Use a spoon to push the paste through the strainer, ensuring it dissolves completely without clumps.
3
Add the diced potato, onion, and minced garlic to the boiling broth. Reduce the heat to medium and simmer for 5-7 minutes until the potatoes are halfway cooked.
4
Stir in the diced zucchini and continue to simmer for another 4-5 minutes until all the vegetables are perfectly tender.
5
Add the cubed tofu and sliced green chili pepper. Let the stew bubble for 2-3 more minutes.
6
Skim off any excess foam from the top and serve bubbling hot with steamed rice.

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