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Doenjang Jjigae (Soybean Paste Soup)
Doenjang Jjigae is a traditional Korean soybean paste stew made with fermented soybean paste as the base. It’s savory, earthy, and rich in umami — a staple in Korean households.
It’s often compared to Japanese miso soup but is heartier, chunkier, and packed with vegetables, tofu, and sometimes seafood or meat.
Ingredients:
For the Broth:
5-6 dried anchovies (guts removed)
1 piece kelp (about 4×4 inches)
3 cups water
For the Stew:
2-3 tbsp Doenjang (fermented soybean paste)
1 tsp Gochugaru (Korean red chili flakes) – optional for spice
1 small zucchini, sliced
1/2 onion, sliced
1 small potato, diced
1-2 mushrooms (shiitake or enoki), sliced
1 green chili or red chili (optional, for heat)
1/2 block firm tofu, cubed
1 clove garlic, minced
1 stalk green onion, chopped
A handful of clams or shrimp (optional, for seafood version)
🍳 Instructions:
1️⃣ Make the Broth:
In a medium pot, add water, dried anchovies, and kelp.
Boil for 10-15 minutes, then remove anchovies and kelp.
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Keep the broth simmering.
2️⃣ Dissolve the Doenjang:
Add 2-3 tablespoons of doenjang into the broth.
Stir well until completely dissolved.
3️⃣ Add the Veggies & Protein:
Toss in diced potato first (since it takes longer to cook).
After 3-4 mins, add zucchini, onion, mushrooms, and garlic.
Add tofu cubes gently.
If adding clams or shrimp, add them now.
4️⃣ Season & Simmer:
Sprinkle gochugaru if you like it spicy.
Add sliced green chili (optional) for extra heat.
Let it simmer for 10-15 minutes until the veggies are soft and flavors deepen.
5️⃣ Finish:
Add chopped green onions just before turning off the heat.
🍚 Serving Suggestions:
Serve boiling hot in a clay pot (ttukbaegi if you have one).
Pair with a bowl of steamed rice.
Add kimchi and other Korean banchan (side dishes) for a full meal.
💡 Tips:
✅ Adjust doenjang quantity to taste — some pastes are saltier than others.
✅ For vegetarian version: skip anchovies/seafood and make the broth with dried shiitake mushrooms and kelp.
✅ Keeps well — flavors deepen the next day!
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