Asian Soup Podcast

Doenjang jjigae

Doenjang jjigae recipe

Doenjang jjigae recipe

Doenjang jjigae

Doenjang jjigae recipe

Doenjang jjigae is a popular Korean stew that's often served as part of a meal. It's made with doenjang (fermented soybean paste), vegetables, and tofu, making it hearty and flavourful.
When I was a child, I remember my mum and grandma would insist I have doenjang jjigae whenever I had an upset stomach. Little did I know back then, that the probiotics in the doenjang was actually helping my stomach – now as an adult, I proactively have this soup to keep my gut health in check and for the nostalgia.
If you're looking for an easy-to-make dish that's nutritious and cosy, this recipe's for you. Have it with a hot bowl of rice with your favourite sides, and you've got yourself a homey and nutritious meal, to fill up your tummy and your soul.
Prep Time 10 minutes
Cook Time 20 minutes
Cuisine Korean

Ingredients
  

  • 4 tbsp doenjang (fermented soybean paste)
  • 5 cups water
  • 2 cloves garlic, minced (optional)
  • 200 grams firm tofu, cut into cubes
  • 2 cups mixed vegetables (zucchini, mushrooms, onions)
  • 1/2 cup myeolchi (if you don't have myulchi, use vege or shitake instead)

Instructions
 

  • In a large pot, boil water and myeolchi to create a dashi broth. Bring to boil and once the water changes colour, take out the. myeolchi.
  • Add the vegetables to the pot, and add loosen doenjang as well. Bring to boil.
  • Simmer for about 10 minutes until the veges looked cooked, stirring occasionally. Add tofu last and cook for another few minutes.
  • Doenjang jjigae is best served hot with some steamed rice or other grains of your choice. Enjoy!

Video

Keyword Asian Soup Recipes, Doenjang, Doenjang jjigae, Doenjang jjigae recipe, Korean recipes

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