Doenjang Jjigae Recipe
30 minBase: 2 servings
Ingredients
Main ingredients
- Medium-firm tofu150 g
- Potato100 g
- Korean zucchini or zucchini100 g
- Onion70 g
- Fresh shiitake mushrooms50 g
- Green onion20 g
Seasonings
- Doenjang (Korean soybean paste)1.5 tbsp
- Minced garlic1 tsp
- Gochugaru0.5 tsp
- Water500 ml
Ingredient preparation notes
- Doenjang (Korean soybean paste)
Some brands contain wheat; check the label.
Equipment & measures
- Knife and cutting board
- Kitchen scale and measuring spoons
- Saucepan and lid
- Ladle and cooking spoon
1 tsp = 5ml · 1 tbsp = 15ml. Use measuring spoons.
Prep 10 min · Cook 20 min
Method
The instructions below are for 2 servings.
Cut the ingredients
Dice potato about 1.5 cm and zucchini and tofu about 2 cm. Cut onion into bite-sized pieces, slice mushrooms thinly, and slice green onion diagonally.
Dissolve the paste
Bring 500 ml water and 1 tablespoon doenjang to a boil in a saucepan. Reserve the remaining half tablespoon for final seasoning.
Start the potato
Add potato and onion. Simmer over medium heat for 7–8 minutes, until the potato edges begin to look translucent and a skewer enters partway.
Add zucchini and mushrooms
Add zucchini, mushrooms, garlic, and gochugaru. Simmer for about 4 minutes, adjusting the heat to prevent overflowing.
Warm the tofu
Add tofu and simmer gently for another 3–4 minutes. A skewer should enter the center of a potato piece easily; cook longer if needed.
Adjust the seasoning
Add green onion and simmer for 1 minute. Taste, then dissolve in the reserved doenjang gradually if needed. If too salty, add water in 30 ml increments and simmer again.
Simmer tofu, potato, zucchini, and mushrooms in Korean soybean paste broth. This two-serving version uses water and adds the ingredients in cooking order.
This vegetable-and-tofu stew uses water instead of a separately prepared stock. Small potato cubes start first; zucchini and tofu follow later. Reserve some doenjang so you can adjust for the saltiness of your particular paste.
A LITTLE KITCHEN WISDOM
Little details that help
Account for paste variations
Different doenjang brands vary in salt and consistency. The reserved paste is an allowance for adjusting the broth, not an amount you must add.
Coordinate the cooking times
Small potato cubes cook before the zucchini becomes overly soft. Add tofu later and stir gently to keep its shape.
Storing leftovers
Refrigerate shallow portions at 4°C/40°F or below within 2 hours, or within 1 hour above 32°C/90°F. Use within 3 days. Reheat the stew to 74°C/165°F throughout.
Common questions
Can I replace the potato with radish?
Use 100 g radish sliced about 5 mm thick and add it at the potato stage. Check tenderness rather than relying only on the listed minutes.
Is miso a direct substitute for doenjang?
Its flavor and saltiness differ, so the same amount does not give the same result. This formula is for Korean doenjang; start with less when substituting.
