Doenjang Jjigae (Soybean Paste Stew)

Ingredients

• •3 tbsp doenjang (Korean fermented soybean paste)
• •350 g firm tofu, cut into 2 cm cubes
• •1 zucchini, cut into half-moons
• •1 medium potato, peeled and diced
• •1 cup cremini mushrooms, sliced
• •half onion, diced
• •3 cloves garlic, minced
• •1 green chili or jalapeño, sliced
• •3 green onions, chopped
• •8 g dried anchovies
• •3.5 cups water
• •1 tsp gochugaru
• •1 tsp sesame oil

Directions

1. 1Simmer dried anchovies in 3.5 cups water for 8 minutes to build the broth, then discard the anchovies.
2. 2Whisk doenjang into the hot broth until fully dissolved.
3. 3Add potato and onion; bring to a boil and cook 5 minutes.
4. 4Add garlic, mushrooms, and zucchini; cook another 4 minutes.
5. 5Gently add tofu cubes and green chili; simmer 3 minutes without stirring vigorously.
6. 6Stir in gochugaru and sesame oil.
7. 7Taste and adjust salt if needed (doenjang is already quite salty).
8. 8Garnish with green onions and serve hot alongside steamed rice.

💡 Doenjang is sold at Korean or Asian grocery stores and increasingly at larger Loblaws and Superstore locations. Japanese miso paste works as a substitute — use 3 tbsp white or red miso — though the flavour will be milder. For a vegetarian version, replace anchovy broth with dasima (kombu) broth or plain vegetable broth.

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