Go Back
–+ servings

Spicy Doenjang Jjigae - Korean Fermented Soybean Stew.

Joanne Molinaro
The most popular Korean comfort stew!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Korean
Servings 6
Calories 186 kcal

Ingredients
  

  • 1 tbsp extra virgin olive oil
  • 1 tbsp toasted sesame oil
  • 2 tbsp gochugaru
  • 1/4 cup diced onion
  • 2 cloves garlic, minced
  • 3 green onions, greens and whites separate
  • 3 to 4 large shiitake mushrooms, sliced
  • 1/2 cup Korean squash or zucchini
  • 1 cup Yukon gold potatoes (or any potatoes)
  • 3 tbsp doenjang
  • 2 tbsp soup soy sauce
  • 2 to 3 cups vegetable stock
  • 2 2-inch squares of dashima (dried kelp)
  • 16 oz sliced tofu (soft, medium, firm, extra firm)
  • 1 green chili pepper or jalapeño, seeded and thinly sliced

Instructions
 

  • To a large ddukbaeggi (Korean clay pot) or medium Dutch oven over low heat, add sesame oil, olive oil, and gochugaru. Use chopsticks or a wooden spoon to stir the gochugaru in the oil so that it doesn't burn until it begins to foam (about 1 to 2 minutes). Then, add the garlic, onion, green onion (white parts only), mushrooms, zucchini, and potatoes. Sauté the vegetables in the chili-infused oil until fragrant, about 2 minutes.
    1 tbsp extra virgin olive oil
    1 tbsp toasted sesame oil
    2 tbsp gochugaru
    1/4 cup diced onion
    2 cloves garlic, minced
    3 green onions, whites
    3 to 4 large shiitake mushrooms, sliced
    1/2 cup Korean squash or zucchini
    1 cup Yukon gold potatoes (or any potatoes)
  • Add the doenjang and stir until the vegetables are evenly coated. Then, deglaze the pot with soy sauce. Again, stir the vegetables so they are evenly coated. Add vegetable stock and raise the heat to medium-high. Add your dashima and bring your soup to a boil before reducing your heat to medium. Allow your soup to cook for an additional 10 minutes, until your potatoes are fork tender.
    3 tbsp doenjang
    2 tbsp soup soy sauce
    2 to 3 cups vegetable stock
    2 2-inch squares of dashima (dried kelp)
  • Add your tofu and green chili pepper and cook for an additional 5 minutes, giving your tofu some time to suck up all the flavors. Remove the dried kelp and garnish with green onion (green parts).
    16 oz sliced tofu (soft, medium, firm, extra firm)
    1 green chili pepper or jalapeño, seeded and thinly sliced
    3 green onions, greens and whites separate

Notes

  1. Sesame oil has a low burn point, so we cut it with olive oil (which has a higher burn point), in order to guard against the oil getting bitter. Also, remember to use toasted sesame oil (not cold pressed), as this will dramatically impact the flavor of your stew.
  2. Keep a close eye on the gochugaru--it burns quickly. You will need to move quickly as soon as it begins to foam.
  3. I like to use Yukon gold potatoes as they are waxier and prevent the stew from getting muddled.

Nutrition

Calories: 186kcalCarbohydrates: 17gProtein: 11gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gSodium: 894mgPotassium: 316mgFiber: 3gSugar: 4gVitamin A: 1065IUVitamin C: 14mgCalcium: 120mgIron: 2mg
Keyword doenjang jjigae, doenjang stew, korean stew, spicy doenjang jjigae
Tried this recipe?Let us know how it was!