Classic Doenjang Jjigae (Soybean Paste Stew)

Name: Classic Doenjang Jjigae (Soybean Paste Stew)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Ingredients: 2 cups (480 ml) rice water (see note below); 5 large dried anchovy (deveined); 1 piece dried sea kelp (dashima); 2 heaping tbsp Korean soybean paste (doenjang); 1 tsp Korean chili paste (gochujang); 1/2 small onion (chopped); 1 small zucchini (diced); 4 oz soft tofu (diced); 2 oz (56 g) mushroom (optional); 1 clove garlic (finely minced); 1 tsp Korean chili flakes (gochugaru); 1 fresh chili (sliced); 1 green onion (finely chopped)

2 servings

servings

10 minutes

active time

25 minutes

total time

Start Cooking

Ingredients

2 cups (480 ml) rice water (see note below)

5 large dried anchovy (deveined)

1 piece dried sea kelp (dashima)

2 heaping tbsp Korean soybean paste (doenjang)

1 tsp Korean chili paste (gochujang)

1/2 small onion (chopped)

1 small zucchini (diced)

4 oz soft tofu (diced)

2 oz (56 g) mushroom (optional)

1 clove garlic (finely minced)

1 tsp Korean chili flakes (gochugaru)

1 fresh chili (sliced)

1 green onion (finely chopped)

Directions

To make the anchovy stock, combine rice starch water, dried anchovy, and sea kelp in a stone pot or soup pot and bring to boil. Reduce the heat to low and simmer for 3-4 minutes. Discard the anchovies and sea kelp.

To make the stew, smear the pastes in a mini scoop strainer or slotted spoon and incorporate into the stock. Add the onion and bring to a gentle boil over medium heat.

Add zucchini, tofu, and mushroom; continue to boil over medium-low heat for 1-2 minutes.

Add garlic, chili flakes, and fresh chili and heat through. Sprinkle green onion and remove from heat. Serve hot with rice.

Nutrition

Serving Size

Calories

84 kcal

Total Fat

1 g

Saturated Fat

1 g

Unsaturated Fat

2 g

Trans Fat

Cholesterol

Sodium

534 mg

Total Carbohydrate

11 g

Dietary Fiber

3 g

Total Sugars

6 g

Protein

6 g