🍲 Doenjang jjigae (soybean paste stew)

Name: Doenjang jjigae (soybean paste stew)
Total time: 30 min
Yield: 2
Cuisine: South Korea
Ingredients: 600 ml anchovy broth; 2–3 tbsp doenjang (Korean soybean paste); 200 g firm tofu, cubed; 1 small zucchini, diced; 1 medium potato, diced; 1 small onion, chopped; 2 garlic cloves, minced; 1 green chilli, sliced; 1 spring onion, sliced

Origin: South Korea

360kcal

per serving · 400 g

90kcal

per 100 g

20 gProtein5 g / 100 g

16 gFat4 g / 100 g

28 gCarbs7 g / 100 g

Doenjang jjigae is a Korean stew built on doenjang, a thick fermented soybean paste, simmered in anchovy broth with cubes of tofu, zucchini and potato. It is earthy, savoury and deeply umami, with soft vegetables and silky tofu in a cloudy brown broth. It is usually brought to the table bubbling in an earthenware pot and eaten with steamed rice and side dishes.

Diets

✓

No pork

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Low-carb7 g carbs per 100 g

Not vegetarianbecause of: anchovy broth

Not veganbecause of: anchovy broth

Contains glutenbecause of: doenjang

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Fish ⚠ Soy

What it is made of

doenjangtofuzucchinipotatoanchovy broth

Recipe

2 servings30 min

Ingredients

600 ml anchovy broth
2–3 tbsp doenjang (Korean soybean paste)
200 g firm tofu, cubed
1 small zucchini, diced
1 medium potato, diced
1 small onion, chopped
2 garlic cloves, minced
1 green chilli, sliced
1 spring onion, sliced

Method

Bring the anchovy broth to a simmer in a small pot and dissolve the doenjang in it.
Add the potato and onion and cook for 8 minutes.
Add the zucchini, garlic and chilli and cook for 5 minutes more.
Add the tofu and simmer for 3–4 minutes until heated through.
Top with spring onion and serve bubbling with rice.

How to make it lighter

The stew itself is light; the bowl of rice beside it adds most of the calories, so a smaller rice portion makes a big difference.
Add more zucchini and onion and less potato for a lower-carb bowl.
Doenjang is salty — start with 2 tbsp and taste before adding more.

History

Fermented soybean pastes have been made in Korea for many centuries, and doenjang is one of the pillars of Korean home cooking. Doenjang jjigae is among the most common everyday stews in South Korea, cooked at home and served in almost every Korean restaurant.

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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 →