DOENJANG JJIGAE (SOYBEAN PASTE STEW)

DOENJANG JJIGAE (SOYBEAN PASTE STEW)

Doenjang Jjigae is a classic Korean stew that showcases the earthy richness of fermented soybean paste or doenjang. This single-serving version is a simple, nourishing comfort food that brings deep umami flavour to the table with minimal effort. A warming combination of soft Tofu, fresh zucchini, mushroom, garlic and optional chilli flakes come together in a savoury broth, making it ideal for lunch or a light dinner. It’s incredibly versatile, easily made vegetarian or vegan and can be adapted with any vegetables you have on hand. The hearty taste of the broth intensifies as it simmers, resulting in a soulful stew that’s as restorative as it is flavourful. Ideal for cold days or anytime you crave something warming and wholesome, Doenjang Jjigae is an easy staple that deserves a regular spot in your kitchen rotation.

RECIPE CATEGORY

Soups & Stews

SERVING SIZE

1

CUISINE

Korean

PREPARATION/TECHNIQUES

Simmer, Stew, One-Pot Wonders

OCCASION/HOLIDAY

Casual Dinner, Winter, Date Night, Back to School

SPECIAL CONSIDERATION/DIETARY CONCERNS

Healthy, Quick & Easy, Vegetarian, Low Fat, High Fibre, Dairy-Free

DISH TYPE

Soup / Stew, One-Bowl Meal

INGREDIENTS

Here is a list of ingredients for Doenjang Jjigae (Soybean Paste Stew):

• ½ cup water or vegetable broth

• 1 tablespoon doenjang (fermented soybean paste)

• ¼ cup tofu, cubed

• ¼ cup zucchini, sliced

• 1 mushroom, sliced

• 1 teaspoon garlic, minced

• ¼ teaspoon chilli flakes (optional)

FULL NUTRITIONAL INFORMATION

• Calories: 95 kcal

• Protein: 6.8 g

• Carbohydrates: 6.5 g

• Fat: 4.2 g

• Fibre: 2.1 g

• Sugar: 1.3 g

• Sodium: 588 mg

• Cholesterol: 0 mg

PREPARATION

These steps are followed for the preparation of Doenjang Jjigae (Soybean Paste Stew):

• Prepare The Broth: In a small saucepan, add water or vegetable broth and bring it to a gentle simmer over medium heat.

• Add The Doenjang: Stir in the doenjang paste until fully dissolved in the liquid, forming a cloudy and fragrant broth.

• Add Aromatics And Veggies: Add the garlic, sliced zucchini, mushroom and chilli flakes (if using). Let the vegetables simmer for about 3–4 minutes until slightly tender.

• Add The Tofu: Gently add the cubed Tofu to the pot. Simmer for another 3–4 minutes to allow flavours to infuse and the Tofu to heat through.

• Taste And Adjust: Taste the broth and adjust saltiness if necessary (doenjang is naturally salty).

• Serve Hot: Pour into a serving bowl and enjoy immediately, preferably with a bowl of steamed rice on the side.

PREP TIME

5 minutes

COOKING TIME

10 minutes

TIPS

Here are some helpful tips for Doenjang Jjigae (Soybean Paste Stew):

• Use Vegetable Broth For Depth: While water is fine, using vegetable broth enhances the richness and adds complexity.

• Don’t Overboil Doenjang: Simmer gently to avoid breaking down the delicate flavours of the fermented paste.

• Cut Tofu Gently: Use a soft touch to avoid crumbling the tofu, especially silken or soft Tofu varieties.

• Adjust Spice To Taste: The chilli flakes are optional to omit for a milder broth or add more for extra heat.

• Add Ingredients In Stages: Vegetables cook at different rates, so add firmer vegetables first if modifying the recipe.

VARIATIONS

• Vegan Version: This recipe is naturally vegan; if vegetable broth is used, check whether doenjang is vegan-certified or not.

• Mushroom Boost: Add shiitake or enoki mushrooms to deepen the umami richness and texture variety.

• More Vegetables: Try adding sliced onion, Korean radish, courgette, spinach or potato for extra body.

• Protein Options: Swap Tofu for tempeh, edamame or small chunks of seitan for alternative plant-based protein sources.

• Miso Alternative: If you can’t find doenjang, use miso paste for a slightly sweeter and lighter flavour.

PREPPING AND STORAGE

• Refrigeration: Store cooled stew in an airtight container in the fridge for up to 3 days. Reheat gently on the stove before serving.

• Freezing: The stew base (without Tofu) freezes well for up to 1 month. Add fresh Tofu after thawing to maintain texture.

• Batch Cooking Tip: Double or triple the broth and vegetable base for meal prep, then portion and freeze without Tofu for later use.