Doenjang Jjigae

Nutrition · per serving

Steps

1. 1

   Prepare everything first for quick cooking: slice the zucchini into thin half-moons, thinly slice the onion and mushrooms, cube the tofu, slice the green onion, and mince the garlic. Put the water into a small pot and set it over medium-high heat.

   120 g zucchini, half-moon slices80 g onion, thinly sliced100 g brown mushrooms, sliced180 g firm tofu, bite-size cubes20 g green onion, sliced8 g garlic, minced500 ml water
2. 2

   Whisk the doenjang into the water until mostly dissolved, then add the garlic and gochugaru. Mixing the paste into the liquid before the vegetables go in helps prevent lumps and gives a smoother broth.

   45 g doenjang8 g garlic, minced5 g gochugaru
3. 3

   Add the onion, zucchini, and mushrooms. Bring to a brisk simmer and cook for 5 minutes, until the onion turns translucent and the zucchini is just tender but not collapsing.

   80 g onion, thinly sliced120 g zucchini, half-moon slices100 g brown mushrooms, sliced
4. 4

   Gently add the tofu and simmer for 3 more minutes so it warms through and absorbs the broth. Avoid stirring too aggressively so the tofu keeps its shape.

   180 g firm tofu, bite-size cubes
5. 5

   Finish with the green onion and sesame oil, simmer 30 seconds, then taste. Serve immediately while bubbling hot. If you want a slightly stronger stew, let it stand 1 minute off the heat before serving.

   20 g green onion, sliced5 ml toasted sesame oil

Origin & History

Doenjang jjigae is one of Korea's most everyday home-cooked stews, built around doenjang, a deeply savory fermented soybean paste with centuries of history. It is a practical dish that varies by household, season, and available vegetables, and is commonly served as part of a simple rice-centered meal.