Classic Doenjang Jjigae – Soybean Paste Stew

20-min meal recipe

There’s a reason doenjang jjigae, or Korean soybean paste stew, is considered one of the ultimate winter warmers – it’s simplicity perfectly melds richness, heat and savory flavor into a satisfying one-bowl meal. I hope to show just how easy it is to recreate this classic Korean comfort food at home, with its hearty combination of tofu and veggies simmered in a doenjang broth.

Servings: 2 people

Ingredients

• 150g firm tofu, cut into cubes
• 100g onion, sliced
• 80g Napa cabbage, cut into pieces
• 50g radish, sliced
• 50g potato, cut into cubes
• 30g soy sauce
• 20g Korean soybean paste (Doenjang)
• 10g sugar
• 10g minced garlic
• 5g sesame oil
• Salt and pepper for seasoning
• Chopped green onions for garnish

Sauce

• 30g Korean soybean paste (Doenjang)
• 20g soy sauce
• 10g sugar

Now, let’s proceed to the steps:

1. In a bowl, mix together the soybean paste, soy sauce, sugar, and minced garlic to make the sauce.
2. Heat vegetable oil in a pot and sauté the onion, Napa cabbage, radish, and potato until the vegetables soften slightly.
3. Add the prepared sauce to the pot and pour in enough water to create a soupy consistency. Bring it to a boil.
4. Add the tofu cubes to the soup and continue cooking for about 10 minutes, until the tofu is cooked through.
5. Ladle the Doenjang Jjigae into bowls, sprinkle with chopped green onions for garnish. Season with salt and pepper to taste, if desired.

Enjoy the comforting and flavorful Classic Doenjang Jjigae (Soybean Paste Stew)! It’s a traditional Korean dish that will warm your heart and satisfy your taste buds.