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Doenjang Jjigae: Korean Soybean Paste Stew

A hearty Korean soybean paste stew with tofu, zucchini, potato, and mushrooms in a quick anchovy-kelp broth, served bubbling with rice.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

For the broth
  • 4 cups (960 ml) water
  • 6 large dried anchovies, heads and guts removed
  • 1 piece dried kelp (dashima), about 4 inches square
For the stew
  • 1/4 to 1/3 cup (60 to 80 g) doenjang (Korean fermented soybean paste), to taste
  • 2 cloves garlic, minced
  • 1 tablespoon gochugaru (Korean chili flakes), optional
  • 1 small potato (about 5 ounces), peeled and cut into 1/2-inch chunks
  • 1/2 medium yellow onion, sliced
  • 1 small zucchini, cut into 1/2-inch half-moons
  • 4 ounces mushrooms (shiitake, king oyster, or cremini), sliced
  • 7 ounces (200 g) firm tofu, cut into 3/4-inch cubes
  • 2 scallions, sliced into 1-inch pieces
  • 1 green chili (Korean or jalapeño), thinly sliced, optional
  • Steamed white rice, for serving

Method
 

  1. Make the broth: combine the water, anchovies, and kelp in a medium pot and bring to a boil over medium-high heat. As soon as it boils, remove the kelp. Lower the heat and simmer the anchovies 8 to 10 minutes more, then strain and discard the solids.
  2. Return the broth to the pot. Set a small strainer over the surface, add the doenjang, and whisk it through so it dissolves without lumps. Stir in the garlic and gochugaru, if using.
  3. Add the potato and onion and simmer about 5 minutes, until the potato is just starting to soften at the edges.
  4. Add the zucchini and mushrooms and simmer 4 to 5 minutes more, until nearly tender.
  5. Gently add the tofu, scallions, and chili, if using. Simmer 3 to 5 minutes, just until the tofu is heated through; avoid a hard boil so the tofu keeps its shape.
  6. Taste the broth: whisk in more doenjang for depth, or add a splash of water if it is too salty. It should be bold and savory.
  7. Serve bubbling, straight from the pot, with steamed rice.

Notes

Doenjang brands vary widely in saltiness; start with 1/4 cup, taste, and add more in small spoonfuls rather than seasoning with salt at the end. Keep the finished stew at a gentle simmer, not a rolling boil, and skim any foam that rises in the first few minutes after the paste goes in.