Doenjang jjigae — Korean soybean paste stew

Name: Doenjang jjigae — Korean soybean paste stew
Total time: 25 min
Yield: 2 servings
Cuisine: Korean
Ingredients: Doenjang, 35 g; Tofu, 150 g; Potato, 120 g; Korean zucchini, 100 g; Onion, 80 g; Anchovy stock, 650 ml; Minced garlic, 5 g; Green onion, 20 g

A savory stew with doenjang, tofu, potato and zucchini.

25 min · 2 servings

Doenjang jjigae — Korean soybean paste stew — Reference photo; presentation may differ. Photo: 스물셋 · CC BY 4.0

Ingredients

Doenjang, 35 g Tofu, 150 g Potato, 120 g Korean zucchini, 100 g Onion, 80 g Anchovy stock, 650 ml Minced garlic, 5 g Green onion, 20 g

1 tablespoon = 15 ml; 1 teaspoon = 5 ml. A bowl of rice is a serving measure, not a standardized cup.

How to cook

Cut the potato, zucchini, onion and tofu into bite-sized pieces.
Dissolve the doenjang in the stock, add the potato and simmer over medium heat for 7 minutes. Start with part of the paste because saltiness varies.
Add the onion, zucchini and garlic and simmer for 4 more minutes.
Add the tofu and green onion. Simmer for 3 minutes and check that the potato is tender.

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