Authentic Korean Doenjang-jjigae (Soybean Paste Stew)

A quintessential Korean comfort food, this robust soybean paste stew features a deeply savory anchovy-kelp broth packed with fresh shrimp, tender zucchini, and silky tofu.

Ingredients

• 7 dried anchovies
• 1 piece dried kelp
• 4 fresh shrimp
• 1/2 onion
• 4 mushrooms
• 1/2 zucchini
• 2 tbsp Korean soybean paste (doenjang)
• 1 tbsp minced garlic
• 1/2 block tofu
• optional red chili slices

Instructions

1. 1Prepare the anchovy broth

   

   Place dried anchovies and dried kelp into a black stone pot filled with water. Bring the mixture to a boil and let it simmer for 10 minutes to extract the deep, savory flavors essential for the stew base, then remove the kelp.

   Tip: Do not skip the kelp removal; boiling it too long can make the broth bitter.
2. 2Add fresh shrimp

   

   Once the broth has developed its base flavor, add fresh shrimp into the boiling liquid. This adds a delicate sweetness that balances the saltiness of the anchovies.

   Tip: Use fresh, peeled shrimp for the best texture and flavor infusion.
3. 3Incorporate vegetables

   

   Add the sliced onions and mushrooms to the boiling broth. These ingredients will soften and release their umami flavors into the soup.

   Tip: Slice your vegetables uniformly to ensure they cook at the same rate.
4. 4Add zucchini

   

   Gently add the sliced zucchini into the stew. Zucchini adds a pleasant texture and sweetness, making the broth even more hearty.

   Tip: Be careful not to overcook the zucchini so it maintains a slight crunch.
5. 5Whisk in soybean paste

   

   Add a generous spoonful of soybean paste (doenjang) into the broth. Use a spoon or ladle to thoroughly dissolve the paste into the liquid until the color becomes a rich brown.

   Tip: Ensure the paste is fully incorporated for a smooth, consistent soup base.
6. 6Season with minced garlic

   

   Finish the seasoning by adding minced garlic to the stew. This provides an aromatic punch that elevates the savory depth of the doenjang-jjigae.

   Tip: Freshly minced garlic is preferred over pre-minced for better fragrance.
7. 7Add tofu to the stew

   

   Gently place the sliced tofu cubes into the boiling doenjang-jjigae. This is one of the final steps before removing the pot from the heat, ensuring the tofu is warmed through without breaking apart.

   Tip: Be careful when stirring after adding the tofu to keep the cubes intact.

Storage & Reheating

Burn It Off

Frequently Asked Questions