Soybean Paste Stew (Doenjang Jjigae)
Soybean Paste Stew or Doenjang Jjigae is a rich stew made with soybean paste! It does not use any meat, but it’s delicious, hearty, and super comforting!
Servings: 1 serving
Ingredients
- 2 cups Water
- 50 grams Korean Radish
- 5 tbsp Soybean Paste
- 1/2 cup Zucchini Cubed
- 1/2 cup Onion Cubed
- 1/2 cup Potatoes Cubed
- Handful Scallions Chopped
- 1/2 cup Tofu Cubed
- 1 tbsp Minced Garlic
- 1/2 tsp Korean Red Pepper Paste
- Pinch Korean Red Pepper Flakes
- Peppers Chopped
Instructions
- Bring the water and Korean radish to a boil for 10-15 minutes. Afterward, remove the radish.
- Add the soybean paste and mix to loosen it. Continue to boil for 10 minutes as this process will extract all flavors.
- Continue to mix to make sure there are no more chunks of paste.
- Once it is opaque and tasty, the soup is ready so add the zucchini, onion, potatoes, and tofu one by one.
- Season the soup with garlic, pepper paste, and pepper flakes, and allow the vegetables to cook.
- Add the peppers last and allow it to continue to boil.
- Once the vegetables have cooked down, serve the soup super hot with rice and kimchi!
- For any leftovers, reheat it stove top, it should taste even better. Enjoy!