Recipes

Doenjang Jjigae (Korean Soybean Paste Stew)

April 13, 2021

A quick and easy Korean soybean tofu stew (doenjang jjigae) recipe from scratch! Extremely customizable with any protein and vegetables you have on hand. The best part is it’s ready in under 30 minutes!

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Korean tofu stews are one of my go-to recipes as they are extremely simple and quick to whip up at home, while still packing so much flavor. Honestly, when I’m having a rough day, a tofu stew is what I look forward to eating because it’s warm and has all of the cozy feelings. Plus, it’s super easy to throw together with whatever you have left in the fridge!

Doenjang is a Korean soybean paste. The flavor profile is similar to miso, but I find the taste to be more complex and the texture is slightly coarser. I love miso soups, so it’s no surprise I also love doenjang stews as well. Because doenjang doesn’t contain the spiciness that gochujang has, I typically make this tofu stew when I’m more in the mood for something mellow.

For the ratios in this recipe, I’d start with 2 tbsp of doenjang. Then, taste and add more as you go. I’ve found that different brands of the paste can have varying levels of salt.

If served over rice, this recipe is good for 4 people. But if you decide to eat the stew by itself, then it’ll probably be 2 servings. (If serving more than 2 people, I’d add more eggs to make sure there’s 1 per person!)

Doenjang Jjigae (Korean Soybean Paste Stew)

 


Tiffany AngelaAuthorTiffany AngelaCategoryDifficultyBeginner


A quick and easy Korean soybean tofu stew (doenjang jjigae) recipe from scratch! Extremely customizable with any protein and vegetables you have on hand. The best part is it's ready in under 30 minutes!

Yields2 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins


Ingredients
 1 tbsp oil (avocado, olive, etc)
 4 oz thinly sliced pork belly (or any meat of choice cut in bite size pieces)
 ½ onion, roughly chopped
 5 large cloves of garlic, minced
 1 tbsp gochugaru (Korean red chili pepper flakes powder)
 2 tbsp doenjang (Korean soybean paste)
 1 zucchini, sliced in 1/2 cm half moons
 2 stalks of green onions, thinly sliced
 1 jalapeno or Anaheim pepper, thinly sliced (optional)
 1 container (12-16 oz) silken tofu, cubed
 2 eggs
 handful of Asian chives, cut into 2" pieces (optional)

Directions
1

Heat oil in a pot over medium heat and saute the 4 oz of pork belly until no longer pink. Add in the onion, minced garlic, and 1 tbsp of gochugaru. Saute for another 2-3 minutes.

2

Add in 2 cups of water, 2 tbsp of doenjang, zucchini, green onions, jalapeno or Anaheim peppers (if using), and bring up to a boil.

3

Add in the tofu and let the stew continue to boil for 5 minutes. If using silken tofu, be careful when you stir and submerge the tofu cubes as it will break up easily! While the tofu is cooking, taste the stew. If it's not flavorful enough, add some more doenjang. If adding more doenjang, be sure to let it cook until all the paste has dissolved and is evenly distributed throughout.

4

Using a spoon or spatula, scoot the stew around on opposite sides to make room for each egg. Crack in the eggs and then turn off the heat. Let the residual heat cook the eggs.

5

Garnish with the Asian chives (if using) or any additional peppers, green onions, or gochugaru, and enjoy over rice!

Ingredients

Ingredients
 1 tbsp oil (avocado, olive, etc)
 4 oz thinly sliced pork belly (or any meat of choice cut in bite size pieces)
 ½ onion, roughly chopped
 5 large cloves of garlic, minced
 1 tbsp gochugaru (Korean red chili pepper flakes powder)
 2 tbsp doenjang (Korean soybean paste)
 1 zucchini, sliced in 1/2 cm half moons
 2 stalks of green onions, thinly sliced
 1 jalapeno or Anaheim pepper, thinly sliced (optional)
 1 container (12-16 oz) silken tofu, cubed
 2 eggs
 handful of Asian chives, cut into 2" pieces (optional)

Directions

Directions
1

Heat oil in a pot over medium heat and saute the 4 oz of pork belly until no longer pink. Add in the onion, minced garlic, and 1 tbsp of gochugaru. Saute for another 2-3 minutes.

2

Add in 2 cups of water, 2 tbsp of doenjang, zucchini, green onions, jalapeno or Anaheim peppers (if using), and bring up to a boil.

3

Add in the tofu and let the stew continue to boil for 5 minutes. If using silken tofu, be careful when you stir and submerge the tofu cubes as it will break up easily! While the tofu is cooking, taste the stew. If it's not flavorful enough, add some more doenjang. If adding more doenjang, be sure to let it cook until all the paste has dissolved and is evenly distributed throughout.

4

Using a spoon or spatula, scoot the stew around on opposite sides to make room for each egg. Crack in the eggs and then turn off the heat. Let the residual heat cook the eggs.

5

Garnish with the Asian chives (if using) or any additional peppers, green onions, or gochugaru, and enjoy over rice!

Doenjang Jjigae (Korean Soybean Paste Stew)

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