Where can I buy the ingredients?

You can track down what you'll need for this doenjang jjigae at most Asian grocery stores. If you don't live close to one, you can also pick things up here: doenjang or awase miso paste , gochugaru , daikon radish , and dried kelp . Everything else should be at your local food shop.

Is doenjang the same as miso paste?

Korean doenjang paste is made solely from soybeans and salt, and is fermented to the point of earthy funkiness. It's pretty assertive. Miso is a bit smoother, milder, and slightly sweeter. Miso is produced by adding rice and a koji starter to the soybeans before fermentation. Those subtle variations in production are responsible for the differences in flavor. However, you can totally substitute one for the other.

It can be as spicy or mild as you want it to be. The sliced jalapeño peppers are optional - and the Korean chili pepper powder (gochugaru) skews more smoky than blast-your-mouth spicy. If you're sensitive to spice, go easy on the gochugaru.

What are the origins of this recipe?

Doenjang Jjigae dates back to the Three Kingdoms period. If you're not up on your Korean history, that’s roughly 57 BC to 668 AD. During this time, Korea was primarily agricultural. Meat was scarce in the winter months. The water base is an ingredient most people already had on hand. While the daikon, a winter radish, would have been thriving during this region's harsh winter climate. Even though it's common to see meat and seafood in doenjang jjigae these days, scarcity of ingredients explains why this Korean dish didn't traditionally have meat in it.

Doenjang Jjigae (Korean Soybean Paste Stew)

Name: Doenjang Jjigae
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Korean
Ingredients: 4 cups water (or dashi broth); 3 tablespoons doenjang (Korean fermented soybean paste) or miso paste (I use awase miso which is a mix of white and red miso paste); 3 garlic cloves, minced; 1 2-inch piece dried kelp (seaweed); 2 teaspoons Korean chili pepper flakes (gochugaru); 1 large zucchini, cut into half moon slices; 1 medium onion, diced; 1 cup button mushrooms, quartered; 1 cup Korean radish or daikon, cut into thin half moon slices; 1 block (12-14oz) tofu (medium or firm), cubed; 4 scallions, chopped; 1 Korean chili pepper or jalapeño, thinly sliced (optional); Cooked rice, to serve with (optional)

Description

This is a vegetarian Korean soybean paste stew loaded with tofu, vegetables, and all the savory goodness.

Ingredients

Scale

4 cups water (or dashi broth)
3 tablespoons doenjang (Korean fermented soybean paste) or miso paste (I use awase miso which is a mix of white and red miso paste)
3 garlic cloves, minced
1 2-inch piece dried kelp (seaweed)
2 teaspoons Korean chili pepper flakes (gochugaru)
1 large zucchini, cut into half moon slices
1 medium onion, diced
1 cup button mushrooms, quartered
1 cup Korean radish or daikon, cut into thin half moon slices
1 block (12-14oz) tofu (medium or firm), cubed
4 scallions, chopped
1 Korean chili pepper or jalapeño, thinly sliced (optional)
Cooked rice, to serve with (optional)

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Instructions

In a pot over medium heat, add water, soybean paste, garlic, dried kelp, and Korean chili pepper flakes, and bring to a boil.
Add zucchini, onion, mushrooms, radish, tofu and chili pepper, and bring to a boil.
Lower heat to medium-low and simmer until all the vegetables are cooked – about 15 minutes.
Do a taste test – adjust flavor by adding 1 or 2 tablespoons of soybean paste if needed.
Pull the kelp out, divide into serving bowls, top with scallions and serve with rice.

Notes

Leftovers of this doenjang jjigae recipe will keep in the fridge for 2-3 days.

Nutrition

Serving Size: 1 bowl
Calories: 117
Sugar: 2.4g
Sodium: 13.6mg
Fat: 5.2g
Saturated Fat: 0.7g
Unsaturated Fat: 2.4g
Trans Fat: 0g
Carbohydrates: 10.5g
Fiber: 2.4g
Protein: 9.9g
Cholesterol: 0mg