This soul-warming Korean soybean paste stew is a beloved comfort food that combines umami-rich fermented doenjang with tender vegetables and protein in a savory broth. Simple yet deeply satisfying, this humble jjigae is a staple at Korean tables that brings families together with its aromatic, complex flavors and nourishing warmth.
⏱️45 min
📊Easy
👥4 servings
🍽️Soup
vegetarianbudget-friendlyfamily
Ingredients
3 tablespoonsdoenjang (Korean soybean paste)
1 medium, dicedzucchini
1 medium, choppedonion
300 g, cubedtofu
4 cupsdried anchovy stock or vegetable stock
1 whole, optionalKorean red chili pepper
3 pieces, mincedgarlic cloves
2 stalks, choppedgreen onion
1 teaspoonsesame oil
to tastesalt
Instructions
1PREPARE THE STOCK BASE: Pour 4 cups of dried anchovy stock or vegetable stock into a large pot and bring it to a gentle boil over medium-high heat, about 5-7 minutes. This broth forms the foundation of your jjigae and should have a subtle savory aroma. If using anchovy stock, ensure the anchovies have been strained out beforehand for a clear, clean broth.
2DISSOLVE THE DOENJANG: In a small bowl, mix 3 tablespoons of doenjang with about 3-4 tablespoons of the hot stock, stirring until completely smooth with no lumps remaining. This paste-making technique prevents the fermented soybean paste from clumping in the hot broth. The doenjang should dissolve into a creamy mixture that ribbons smoothly into the pot.
3ADD AROMATICS AND VEGETABLES: Add the minced garlic and chopped onion to the boiling stock and stir well, cooking for about 2-3 minutes until the onion becomes slightly translucent and fragrant. The heat will soften the onion and release the garlic's natural sweetness into the broth, creating an aromatic foundation for your stew.
4INCORPORATE THE DOENJANG MIXTURE: Pour the dissolved doenjang mixture into the pot in a slow, steady stream while stirring constantly to ensure even distribution throughout the broth. Reduce the heat to medium and simmer gently for 3-4 minutes, allowing the flavors to meld. The broth should turn a rich tan color and emit a deeply savory, fermented aroma.
5ADD VEGETABLES AND TOFU: Add the diced zucchini and cubed tofu to the pot, along with the whole red chili pepper if using. Simmer gently for 8-10 minutes until the zucchini becomes tender but still holds its shape, and the tofu absorbs the flavorful broth. The zucchini should be fork-tender but not mushy, maintaining a slight firmness in the center.
6FINISH AND SERVE: Taste the jjigae and adjust seasonings with salt and doenjang if needed—the flavor should be savory and umami-forward without being overly salty. Remove from heat, drizzle with 1 teaspoon of sesame oil, and garnish generously with fresh green onion. Ladle into bowls while piping hot and serve immediately with steamed white rice and other banchan (side dishes) for an authentic Korean meal experience.