Name: Authentic Doenjang Jjigae (Korean Soybean Paste Stew)
Prep time: 15 min
Cook time: 20 min
Yield: 3
Cuisine: South Korea
Ingredients: 5 cups anchovy-kelp stock (or water); 3 tablespoons Doenjang (Korean soybean paste); 1/2 block Silken or soft tofu (approx. 7 oz / 200g), cut into 1/2-inch cubes; 1 small Korean radish (or daikon), peeled and sliced into thin half-moons (approx. 1 cup); 1 small Potato, peeled and cut into bite-sized wedges; 1/2 medium Onion, sliced; 1/2 Zucchini, sliced into half-moons; 2 Green chili peppers (Gochu), sliced (optional, for mild heat); 1 Red chili pepper (Cheonggochu), sliced (optional, for color); 2 cloves Garlic, minced; 1 Green onion, chopped (for garnish)

Doenjang Jjigae South Korea

Soybean paste stew with vegetables and tofu

stew soybean

Made with

Soybean paste tofu zucchini potatoes

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