Doenjang-jjigae (Soybean Paste Stew)

Name: Doenjang-jjigae (Soybean Paste Stew)
Total time: 30 min
Yield: 3
Cuisine: Korean
Ingredients: 3 tbsp Doenjang (fermented soybean paste); 720 ml Anchovy-kelp stock; 1/2 Korean zucchini (aehobak), diced; 1 small Potato, diced; 1/2 Onion, roughly chopped; 1/2 block Firm tofu, cubed; 1 each Green and red chili, sliced on the diagonal; 1 tbsp Garlic, minced; 1 tsp Gochugaru (optional); 1 stalk Green onion

An earthy, savoury stew built on fermented soybean paste with zucchini, potato and tofu — the humble everyday partner to a bowl of rice.

Source

Recette de Korean home kitchens · 🏺 Traditionnel

Korean home-style / 한국 가정식 — Doenjang — soybean paste fermented in the Korean style — has been a pantry staple since at least the Three Kingdoms period, and the everyday stew built around it is a fixture of the Korean home table. Recipes vary house to house with whatever vegetables and stock are on hand.

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⏱ 30 min🍽 3 portions🔥 180 kcal🇰🇷 Corée du Sud🌶️

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Bring the anchovy-kelp stock to a boil in a pot, then lift out the anchovies and kelp so the broth stays clean.
Whisk the doenjang into the stock through a ladle or fine sieve so it dissolves without lumps.
Add the potato first and simmer 5 minutes, since it takes the longest to soften.
Add the zucchini, onion and garlic and cook another 5 minutes until the vegetables turn tender.
Slide in the tofu and chilies, add the gochugaru if you like heat, and simmer 3–4 minutes more.
💡 Taste before adding any salt — doenjang brands vary a lot in saltiness.
Scatter green onion over the top and serve bubbling hot with rice.

💡 Astuces

A spoonful of gochujang alongside the doenjang deepens the colour and adds a gentle warmth.
Cook it in an earthenware ttukbaegi if you have one — it holds heat and keeps the stew bubbling at the table.
Clams, dried anchovy or a little beef can each stand in for the stock base, depending on what you have.