Doenjang Jjigae (Korean Soybean Paste Stew)

Korea’s soul food — a deeply savory, funky stew that Koreans eat at nearly every meal.

Ingredients

• 3 tbsp doenjang (Korean fermented soybean paste)
• 1 tsp gochujang (optional, for heat)
• 1 block firm tofu, cubed
• 1 medium zucchini, sliced
• 1 cup mushrooms (shiitake or button), sliced
• 1 medium potato, diced small
• 1/2 onion, diced
• 2 cloves garlic, minced
• 4 cups anchovy-kelp broth (or water + 1 tbsp fish sauce)
• 1 green onion, sliced
• 1 jalapeño or Korean green chili, sliced

Directions

Heat broth in a medium pot.

1. Add doenjang and gochujang, stirring to dissolve. Taste — it should be deeply savory and slightly salty.
2. Add potato and onion first. Cook 5 minutes.
3. Add zucchini, mushrooms, and garlic.

Add tofu cubes gently.

1. Simmer everything 10-12 minutes until potato is tender.
2. Top with green onion and chili slices.
3. Serve with rice.

Notes

Doenjang is not interchangeable with Japanese miso — it has a stronger, more pungent, fermented flavor. The anchovy broth base is traditional and essential.