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–+ servings

Doenjang Jjigae Recipe Korean Bean Paste Stew

Master this authentic doenjang jjigae recipe for a savory Korean soybean stew. Easy, healthy, and packed with traditional flavor!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 1
Course: Soup
Cuisine: Korean
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons Korean soybean paste doenjang
  • 1 1/2 cups water
  • 2 teaspoons Korean red pepper flakes gochugaru, optional
  • 3 cloves garlic minced
  • 1/2 block medium to firm tofu cubed
  • 1 1/2 ounces enoki mushrooms or 2–3 ounces button mushrooms
  • 1/2 large onion chopped
  • 1 jalapeño or serrano pepper sliced, optional
  • 1/2 zucchini chopped
  • 2 green onions chopped
  • Cooked rice for serving

Method
 

  1. Prepare the produce by dicing the zucchini, mushrooms, and onion into small chunks. Finely mince the garlic, slice the scallions, and cube the tofu. Thinly slice the jalapeño if desired.
  2. Boil water in a medium pot. Stir in the doenjang, minced garlic, and optional gochugaru until fully dissolved.
  3. Stir in the tofu, mushrooms, and onions. Bring the mixture back to a boil and cook for about 5 minutes until the vegetables begin to tenderize.
  4. Mix in the zucchini, optional jalapeño, and green onions, then simmer for an additional 3 to 4 minutes until the zucchini is tender.
  5. Portion into bowls and serve hot alongside steamed rice.

Notes

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