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Doenjang Jjigae (Fermented Soybean Paste Stew)

Total Time 25 minutes
Servings: 3 3–4 servings
Course: Main Course
Cuisine: Korean
Ingredients Method Notes

Ingredients
  

  • 3 tbsp doenjang Korean fermented soybean paste
  • 300 g firm tofu cubed
  • 1 small courgette diced
  • 100 g mushrooms shiitake or king oyster, sliced
  • ½ onion diced
  • 2 cloves garlic minced
  • 2 green chillies sliced
  • 600 ml anchovy or dashi stock
  • 1 tsp sesame oil
  • 1 spring onion sliced

Method
 

  1. Bring the stock to a boil in a clay pot or saucepan.
  2. Dissolve the doenjang in the stock by whisking.
  3. Add the garlic, onion, courgette and mushrooms. Simmer for 5 minutes.
  4. Add the tofu and green chillies. Simmer for another 5 minutes.
  5. Drizzle with sesame oil. Taste and adjust seasoning (doenjang is very salty).
  6. Garnish with spring onion and serve with steamed rice.

Notes

Source: Classic Korean recipe. Estimated values per serving (excl. rice). For general guidance only — actual values may vary with cooking style, ingredient brands, portion size and any additional ingredients or accompaniments.

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