Doenjang Jjigae (Soybean Paste Stew)
A warming Korean soybean paste stew loaded with vegetables and soft tofu. This vegetarian classic is aromatic, deeply savory, and ready in under 30 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 185
- Protein
- 13g
Ingredients
- 3 tbsp doenjang (Korean soybean paste)
- 4 cups vegetable or kombu broth
- 10 oz firm tofu
- 1 medium zucchini
- ½ medium onion
- 3 cloves garlic cloves, minced
- ½ cup canned diced tomatoes
- ¾ cup canned white beans or mung beans
- 2 tbsp green onion, chopped (optional garnish)
Instructions
- 1
Cube the tofu into 1/2-inch pieces. Slice zucchini into half-moons 1/4-inch thick.
- 2
Chop the onion into 1/2-inch pieces. Mince the garlic.
- 3
Bring broth to a boil in a medium pot over medium-high heat, ~5 minutes.
- 4
Add onion and garlic. Stir and cook for 1 minute until fragrant.
- 5
Spoon doenjang into a small bowl, whisk with 2 tbsp warm broth, then stir into the pot.
- 6
Add zucchini, tomatoes, beans, and tofu. Stir gently and simmer 8 minutes until zucchini softens.
- 7
Taste and adjust salt if needed. Serve hot, topped with green onion if desired.
Tools you’ll need
- medium pot (3-quart minimum)
- wooden spoon
- small bowl
- whisk
- ladle
- cutting board
- chef's knife
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
