Doenjang Jjigae (Korean Soybean Paste Stew)

5 from 2 reviews

A veggie and tofu loaded savory Korean soybean paste stew. Perfect for the winter or summer months… yummy year-round!




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


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

Keywords: Korean, vegan, vegetarian, stew, spicy tofu soup

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