Doenjang Jjigae (Korean Soybean Paste Stew)

Love Korean food? Dig into this veggie and tofu loaded Doenjang Jjigae recipe with abandon! This is a delicious, Korean comfort food made of soybean paste stew. And it only takes 25 minutes to prepare from start to finish.

What is Doenjang Jjigae?

Doenjang jjigae (된장찌개) is an iconic Korean stew usually composed of meat, vegetables and tofu. You'll love this rich and silky, veggie-loaded, Korean tofu soup. It’s a savory stew made with daikon, tofu, zucchini and mushrooms in this recipe—but you can feel free to experiment with the ingredients in your own creations.

Key Ingredients:

Doenjang Dried Kelp Zucchini Korean Radish


Boil soybean paste, garlic, dried kelp, and Korean chili pepper flakes. Then add about three tablespoons of doenjang, three cloves of minced garlic, two teaspoons of gochugaru and a two-inch piece of dried kelp. Add zucchini, onion, button mushroom, daikon radish, tofu, and chili pepper. Pull the kelp out and divide it into serving bowls and enjoy!





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