World Flavors Cookbook

Doenjang Jjigae (Soybean Paste Stew)

A deeply savory, comforting stew made with Korean fermented soybean paste (doenjang), tofu, and vegetables. It is a quintessential everyday Korean comfort food.

Cuisine: South Korea

Ingredients

• 3 tbsp Doenjang (Korean soybean paste)
• 1 tsp Gochugaru (Korean chili flakes)
• 1 block firm tofu, cubed
• 1 small zucchini, sliced into half moons
• 1/2 onion, chopped
• 1 potato, peeled and cubed
• 2 shiitake mushrooms, sliced
• 1-2 green chilies, sliced
• 2 cloves garlic, minced
• 3 cups anchovy and kelp stock (or water)
• 1 green onion, chopped

Instructions

1. In a medium pot, bring the anchovy stock to a boil.
2. Add the potato and onion, and cook for 5 minutes.
3. Stir in the doenjang and gochugaru until fully dissolved.
4. Add the zucchini, mushrooms, and garlic. Simmer for another 5-7 minutes.
5. Add the tofu and green chilies. Cook for 2-3 more minutes.
6. Garnish with green onions and serve hot with a bowl of rice.