Doenjang jjigae – soybean paste stew with vegetables Recipe
Doenjang jjigae is a homestyle Korean stew based on fermented soybean paste that often appears on the table next to a bowl of rice. It has a deep, slightly nutty flavor and is a bit like a very aromatic vegetable soup. In Korea it’s treated as an everyday, soothing dish – something you eat after a long day to warm up and feel full.
This doenjang jjigae brings the cozy, everyday flavors of a Korean home kitchen to your table: deep umami from fermented soybean paste, simple vegetables, and soft tofu, all in one warming bowl that pairs perfectly with plain rice.
Chef's tips
Adjust the intensity of the stew by varying the amount of doenjang and soy sauce, and always taste at the end – the saltiness of different pastes can vary a lot. If your doenjang is very strong, start with a smaller amount and add more gradually. For extra depth, you can briefly sauté the onion and mushrooms before adding water and paste.
How to serve
Serve the stew bubbling hot in individual bowls, with steamed white rice on the side and classic Korean banchan such as kimchi, seasoned spinach or pickled radish. Offer extra chili slices or chili flakes at the table so everyone can adjust the heat to their liking.
Ingredients
- doenjang soybean paste Korean fermented paste; you can substitute miso, but the flavor will be milder - 3 tablespoons
- water or light vegetable stock - 1.2 l
- zucchini medium - 1 piece
- potatoes medium - 2 pieces
- onion medium - 1 piece
- tofu firm, plain - 200 g
- shiitake mushrooms fresh or dried; soak dried ones beforehand - 6 pieces
- garlic - 3 cloves
- chili pepper fresh, optional for heat - 1 piece
- soy sauce for seasoning - 1 tablespoon
- sesame oil to finish - 1 teaspoon
- chives chopped, for sprinkling - 3 tablespoons
- rice cooked, as a side - 300 g
- pepper to taste - 0.25 teaspoons
- sugar optional, to balance the flavor - 0.5 teaspoons
Preparation
- If you’re using dried shiitake mushrooms, cover them with warm water and set aside for at least 20 minutes until they soften. Then squeeze out the excess water and slice into strips; you can add the soaking liquid to the stew instead of part of the water.
- Wash the zucchini and cut into half-moons about 0.5 cm thick. Peel the potatoes and cut into bite-sized cubes. Peel the onion and slice into thin wedges.
- Pat the tofu dry with a paper towel and cut into cubes about 1.5 cm. Finely chop the garlic. Slice the chili pepper into thin rounds (remove the seeds if you want a milder dish).
- Pour the water into a pot (or mushroom soaking liquid plus water), add the doenjang and dissolve it thoroughly, stirring with a spoon until there are no lumps.
- Add the potatoes, onion and shiitake mushrooms to the pot. Bring to a boil, reduce the heat and cook for about 10 minutes, until the potatoes start to soften.
- Add the zucchini, tofu, garlic and chili pepper. Cook for another 8–10 minutes over medium heat, until all the vegetables are tender but not mushy and the tofu is heated through.
- Taste the stew and season with soy sauce and, if needed, a little sugar if the flavor is too sharp or salty. Add the sesame oil and gently stir.
- Serve very hot, sprinkled with chopped chives, alongside a bowl of cooked rice – ideally taking a spoonful of stew and a bit of rice together in each bite.
Storage
Gulasz przechowuj w lodówce w szczelnym pojemniku do 3 dni. Możesz go zamrozić, ale tofu po rozmrożeniu będzie bardziej gąbczaste – nie każdemu to przeszkadza.
