🍲 Doenjang Jjigae
Doenjang jjigae is a Korean stew built on doenjang, a thick fermented soybean paste, simmered with cubes of tofu, zucchini, potato, chili and plenty of garlic. The broth is deeply savory, earthy and slightly funky, with a gentle heat. It is brought to the table bubbling in an earthenware pot and eaten with steamed rice and side dishes.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 3 tbsp doenjang
- 200 g firm tofu, cubed
- 1 small zucchini, cubed
- 1 potato, cubed
- 1 green chili, sliced
- 3 garlic cloves, minced
- 1 onion, diced
- 600 ml water
- 1 scallion
Method
- Bring the water to a boil and dissolve the doenjang in it.
- Add the potato and onion and simmer for 8 minutes.
- Add the zucchini, garlic and chili and cook for 5 minutes more.
- Add the tofu and simmer gently for 3 minutes.
- Top with scallion and serve bubbling with rice.
How to make it lighter
- The stew itself is light; keep the rice to a small bowl to control the meal's calories.
- Add extra zucchini, mushrooms or greens for more volume.
- Doenjang is salty, so measure the paste rather than adding more at the end.
History
Fermented soybean paste has been part of Korean cooking for centuries, and doenjang jjigae is one of the most everyday stews in Korean homes. It is a standard side stew in Korean restaurants today.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →