Doenjang Jjigae (Korean Soybean Paste Stew) Recipe

Name: Doenjang Jjigae (Korean Soybean Paste Stew)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 Tablespoons Doenjang (Korean Fermented Soybean Paste); 2 cups Cubed Potato; 2 cups Cubed Zucchini; 1 cup Sliced Yellow Onion; 1 whole Jalapeno, Seeds And Ribbing Removed, Julienned; 8 whole Dried Or Frozen Anchovies (mareun Myeolchi), Heads And Backbone Removed; 5 whole Large Raw Shrimp; 1 ounce, weight Dried Sliced Shiitake Mushrooms; 14 ounces, weight Firm Tofu, Cubed; 4 whole Green Onions, Chopped; 4 cups Cooked Rice

Servings: persons

6 Tablespoons Doenjang (Korean Fermented Soybean Paste)
2 cups Cubed Potato
2 cups Cubed Zucchini
1 cup Sliced Yellow Onion
1 whole Jalapeno, Seeds And Ribbing Removed, Julienned
8 whole Dried Or Frozen Anchovies (mareun Myeolchi), Heads And Backbone Removed
5 whole Large Raw Shrimp
1 ounce, weight Dried Sliced Shiitake Mushrooms
14 ounces, weight Firm Tofu, Cubed
4 whole Green Onions, Chopped
4 cups Cooked Rice

1
In a medium- to large-sized pot, whisk the doenjang into a cup of water. Add the potato, zucchini, onion, and jalapeno. Finely mince the anchovies and add to the pot, along with the shrimp and shiitake mushrooms. Add more water to barely cover the ingredients, then gently mix the ingredients.
2
Cover pot and bring to a boil, then reduce heat and simmer until potatoes are fork-tender. Gently stir in the tofu and green onions and continue cooking until tofu has heated through.
3
To serve, place a scoop of rice in a bowl and spoon the doenjang jjigae over. If desired, add green salad straight to the bowl and mix together, drizzling with cho-gochujang to taste.
4
(Recipe for Korean green salad and cho-gochujang available at original blog post on Apricosa.com)

968

kcal

Calories

Fat

185

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 Tablespoons Doenjang (Korean Fermented Soybean Paste), 2 cups Cubed Potato, 2 cups Cubed Zucchini, 1 cup Sliced Yellow Onion, and more.

Yes, Doenjang Jjigae (Korean Soybean Paste Stew) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Doenjang Jjigae (Korean Soybean Paste Stew)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions