Doenjang Jjigae (Soybean Paste Stew)
A classic Korean stew made with doenjang (fermented soybean paste), tofu, vegetables, and often meat or seafood. A hearty and flavorful soup.
Ingredients
- 6 cups Anchovy Broth (or vegetable broth)
- 3 tbsp Doenjang (Korean Soybean Paste)
- 1 tsp Gochujang (Korean Chili Paste), optional
- 1 block Tofu, firm, cubed
- 1 medium Zucchini, sliced
- 1/2 medium Onion, sliced
- 1 medium Potatoes, cubed
- 1/2 cup Shiitake Mushrooms, sliced
- 2 tbsp Green Onions, chopped
- 1 clove Garlic, minced
- about 225 g Beef or Pork, optional, thinly sliced
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1If using anchovy broth, prepare it by boiling dried anchovies and kelp in water for 15 minutes. Remove anchovies and kelp.
- 2In a pot, combine anchovy broth, doenjang, and gochujang (if using). Bring to a boil.
- 3Add potatoes, onion, zucchini, and shiitake mushrooms. Cook until the potatoes are tender.
- 4Add tofu and beef/pork (if using). Cook for a few more minutes until heated through.
- 5Stir in garlic and green onions. Serve hot with rice.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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