Korean · Lunch · Dinner
Doenjang Jjigae (Korean Soybean Paste Stew)
된장찌개
A savoury, gently spicy Korean stew of fermented soybean paste simmered with soft tofu, zucchini, potato and mushrooms in a light kelp and shiitake broth. It is warming and deeply flavoured, and great with a bowl of rice.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Serves
- 4
Calories come from: Carbs 38% · Fat 33% · Protein 29%
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Ingredients
For 4 servings- 1 litre1,000 gwater
- 1 piece, about 10 x 10 cm10 gdried kelp (dashima)
- 4 whole15 gdried shiitake mushrooms
- 3 tbsp55 gdoenjang (Korean soybean paste)
- 1 tspgochugaru (Korean chili flakes)
- 3 cloves9 ggarlic, minced
- 1 medium110 gonion, diced
- 1 medium150 gpotato, peeled and cubed
- 1 medium200 gzucchini, cut into half-moons
- 1 1/2 cups100 goyster mushrooms, torn
- 1 block (300 g)firm tofu, cubed
- 1 medium15 ggreen chili, sliced
- 2 stalks30 gscallions, sliced
- 1 tsp5 gtoasted sesame oil
Steps
- 1
Place the water, dried kelp and dried shiitake in a medium pot and let soak for 10 minutes while you chop the vegetables.
- 2
Bring the pot to a boil over medium-high heat, then lower the heat and simmer for 10 minutes.
- 3
Remove the kelp and discard it. Lift out the shiitake, slice them thinly and return them to the broth.
- 4
Put the doenjang in a small sieve or ladle, lower it into the broth and stir until fully dissolved.
- 5
Add the potato and onion and simmer for 5 minutes.
- 6
Add the zucchini, oyster mushrooms, garlic and gochugaru and simmer for 5 minutes until the potato is tender.
- 7
Gently add the tofu and green chili and simmer for 3 minutes until the tofu is heated through.
- 8
Turn off the heat, scatter over the scallions and drizzle with the sesame oil.
- 9
Taste and add a splash of water if it is too salty, then serve bubbling hot.
Swaps, storage and make-ahead
Swaps
- Swap the potato for cubed daikon radish for a lighter stew with a slightly peppery bite.
- Use shiitake or button mushrooms instead of oyster mushrooms if they are easier to find.
- To make it gluten-free, choose a doenjang labelled gluten-free, since many brands contain wheat.
- For a milder stew, leave out the gochugaru and green chili.
Storage
Cool and refrigerate leftovers within 2 hours in a covered container and eat within 3 to 4 days, reheating until steaming hot. Freezing is not recommended, as the tofu, potato and zucchini turn spongy or mushy.
Make ahead
Make the kelp and shiitake broth up to 3 days ahead and keep it covered in the fridge, and chop the vegetables a day ahead. Add the doenjang, vegetables and tofu just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: SoyGlutenSesame
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (500 g) | Per 100 g | |
|---|---|---|
| Calories | 228 kcal | 46 kcal |
| Protein | 18.2 g | 3.6 g |
| Carbohydrates | 23.8 g | 4.8 g |
| of which sugars | 4.5 g | 0.9 g |
| Fiber | 5.9 g | 1.2 g |
| Fat | 9.1 g | 1.8 g |
| of which saturated | 1.4 g | 0.3 g |
| Sodium | 575 mg | 115 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
