Doenjang Jjigae (Fermented Soybean Paste Stew)

Total Time 25

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

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