Authentic Korean Soybean Paste Stew (Doenjang-jjigae)

A comforting Korean staple featuring a rich umami-packed Doenjang broth filled with tender tofu, fresh vegetables, mushrooms, and a subtle spicy kick.

Ingredients

• 2 tbsp Korean mixed rice sauce
• 1 tbsp Korean soybean paste Doenjang
• 1 tbsp Korean hot pepper paste Gochujang
• 1 yellow onion
• 1 block soft tofu
• 1 zucchini
• 1 pack enoki mushrooms
• 3 shiitake mushrooms
• 1 handful bean sprouts
• 1 potato
• 2 green chili peppers
• 1 tbsp salt
• 1 tbsp chicken essence
• 1 tbsp white sugar
• 1 tbsp soy sauce
• as needed cooking oil
• as needed hot water

Instructions

1. 1Heat oil in the pan

   

   Place a pan on the stove and heat it up, then pour in a small amount of oil to prepare for cooking.

   Tip: Ensure the pan is heated before adding the oil for a better non-stick surface.
2. 2Add sliced yellow onions

   

   Add sliced yellow onion into the heated oil in the pan and stir-fry until fragrant and slightly yellow.

   Tip: Stir continuously to ensure the onions brown evenly without burning.
3. 3Pour hot water

   

   Pour hot water into the pan over the stir-fried yellow onions to create the soup base for the Korean soft tofu stew.

   Tip: Using hot water helps maintain the cooking temperature and speeds up the boiling process.
4. 4Add Korean sauces to the boiling water

   

   Add 2 spoons of Korean mixed rice sauce, 1 spoon of Korean soybean paste (Doenjang), and 1 spoon of Korean hot pepper paste (Gochujang) directly into the boiling water with the onions. Follow with 1 spoon of salt, 1 spoon of chicken essence, and 1 spoon of white sugar to season the base of the stew.

   Tip: Adjust the hot pepper paste according to your preferred spice level.
5. 5Add assorted vegetables and mushrooms

   

   Pour in the prepared side dishes consisting of sliced zucchini, bean sprouts, potatoes, enoki mushrooms, and shiitake mushrooms into the seasoned boiling broth. Allow the fresh ingredients to immerse and release their natural flavors into the soup.

   Tip: Slice the potatoes evenly so they cook through at the same rate as the mushrooms and zucchini.
6. 6Cover and simmer the stew

   

   Place a glass lid securely over the pan to trap the heat and steam. Let the mixture simmer on high heat for 10 minutes to thoroughly cook the vegetables and infuse the broth with rich flavors.

   Tip: Keep the heat high to ensure a steady simmer, but monitor closely to prevent overflowing.
7. 7Pour in soy sauce

   

   Remove the lid and add 1 spoon of soy sauce into the simmering stew to enhance the savory depth and color of the broth. Cover the pan again to continue simmering briefly.

   Tip: Pour the soy sauce directly into the liquid so it incorporates evenly across the ingredients.
8. 8Add sliced green chili peppers

   

   Prepare sliced thin green chili peppers on a small dark plate and add them into the stew for a fresh, spicy kick and seasoning.

   Tip: Add the chilies towards the end of cooking to maintain their bright green color and fresh heat.

Storage & Reheating

Burn It Off

Frequently Asked Questions