Korean Soybean Paste Stew with Tofu (Dubu Doenjangjjigae)

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Korean Soybean Paste Stew with Tofu (Dubu Doenjangjjigae)

Doenjangjjigae (된장찌개, Korean Soybean Paste Stew ) is the most common stew in Korea. I would say most Koreans have it 2-3 times a week at least, but I am not one of them. :) It is a such a simple meal to cook, but I find it very hard to produce the deep taste like my mother does. So I guess this is a still work-in-progress recipe.

Ingredients for 2 people

(Expected Preparation time – 5 minutes, Cooking time – 8 to 10 minutes)Doenjangjjigae ingredients

  • 1/3 a 235g tofu
  • 1/2 a small size onion
  • 1/5 a zucchini
  • 3 shiitake mushrooms
  • 1 small size potato
  • 1/2 green chili
  • 1/2 red chili
  • Minced garlic – 1/4 tsp
  • Anchovy powder – 1tsp
  • Korean soybean paste (Doenjang in Korean) – 1 Tbsp
  • Water 350ml

Preparation

  1. Cut the tofu into medium size cubes.
  2. Thin slice the zucchini and cut it into quarter moons.
  3. Thin slice the potato and cut the slices in half.
  4. Thin slice the onion and mushrooms.
  5. Make a long cut in the middle of the chili and wash out the seeds in cold water (Make sure you don’t touch them. Scrub it out with spoon or knife, if it is necessary. It makes you sting all night if you touch the seeds.) Then thin slice it.

Cooking

  1. Pour the water into a pot.Doenjangjjigae making
  2. Add the anchovy powder and soybean paste. Dilute the soybean paste in the water. (I like to do this before the water boils, because it gets too hot to dilute near the heat later.) Boil the water.
  3. Add the zucchini and potato. Boil it until 90% of them cook. (It takes about 2-3 minutes.)
  4. Add the onion, mushrooms, and tofu. Boil it for about 2 minutes.
  5. Add the garlic and chilies. Boil it for 1 minute.
  6. Serve it. (You can scoop it out into the bowl or share the meal from the pot with other people.)

Korean Soybean Paste Stew with Tofu (Dubu Doenjangjjigae)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Cuisine: Korean
Serves: 2
Ingredients
  • ⅓ a 235g tofu
  • ½ a small size onion
  • ⅕ a zucchini
  • 3 shiitake mushrooms
  • 1 small size potato
  • ½ green chili
  • ½ red chili
  • Minced garlic – ¼ tsp
  • Anchovy powder – 1tsp
  • Korean soybean paste (Doenjang in Korean) – 1 Tbsp
  • Water 350ml
Instructions
Preparation
  1. Cut the tofu into medium size cubes.
  2. Thin slice the zucchini and cut it into quarter moons.
  3. Thin slice the potato and cut the slices in half.
  4. Thin slice the onion and mushrooms.
  5. Make a long cut in the middle of the chili and wash out the seeds in cold water (Make sure you don’t touch them. Scrub it out with spoon or knife, if it is necessary. It makes you sting all night if you touch the seeds.) Then thin slice it.
Cooking
  1. Pour the water into a pot.
  2. Add the anchovy powder and soybean paste. Dilute the soybean paste in the water. (I like to do this before the water boils, because it gets too hot to dilute near the heat later.) Boil the water.
  3. Add the zucchini and potato. Boil it until 90% of them cook. (It takes about 2-3 minutes.)
  4. Add the onion, mushrooms, and tofu. Boil it for about 2 minutes.
  5. Add the garlic and chilies. Boil it for 1 minute.
  6. Serve it. (You can scoop it out into the bowl or share the meal from the pot with other people.)

 

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About Sue

Hi, I'm Sue and I am the author/cook/photographer behind My Korean Kitchen. Thank you for joining me in this delicious culinary journey!

Comments

  1. I am trying to cook like dad. I loved my mom, but her cooking was iffy. ;) It wonderful how cooking travels. Can’t wait to try this recipe! Thanks!

  2. Greetings :)

    Today I tried to cook Doenjangjjigae and it tastes wonderful :) I’m absolutely in love with it. Instead of Anchovy Powder I used Beef broth, which tastes really good. I also added some regular champions plus the Shiitake ones :) Tastes awesome.

    I just don’t like the tofu :/ I cooked it, but I can’t eat it ^^ Otherwise it’s a great recipe.

    Thank you so much!

    Take care!

  3. Gorgeous! Will try this, too!

  4. I have tasted an anchovy side dish that is sweet. The anchovies are crunchy and kind of stuck together. I would like the recipe if anyone knows it. Thanks.

  5. Hello, I am one of the frequent visitors in your site. I love your recipes. I am a Filipino fascinated with Korean dishes. thank you for very yummy recipes! I love the Kimbap, the tofu stew, the miyeok soup, the kimchi and everything else! :)

    Kansahamnida! ^^

  6. My mom always boiled the dried kelp and anchovies to make the base. And the secret is adding a little bit gochujang!

  7. I just wanted to tell you that I made this last week, and it came out so nicely! Before this recipe, I didn’t understand doenjang and how to make the base (so simple!) so I despite years of attempts my soup was always very crappy. Generally, I would take meat and fry it with sesame oil and garlic, then put soy sauce in… yeah, I had no idea what I was doing. :) So thanks again.

    Request! Galbitang. mmmmMMMMMmmmm

  8. Hi Jun,

    I hope you make great soup for your mom. I am sure she will love your food. I hope it tastes good for you too.

    Cheers,
    Sue

  9. wow!! great Tofu soup!!! Are you korean? That pic looks real Tofu soup which was been made in my grandma~ ^^.
    I want to eat right now!! Thank you for your reciepe and try to make dinner for my mom!!

  10. Hello, Yada.
    Thanks for visiting my blog and leaving a comment.
    I hope it turns out well for you.
    I am not very good at making kimchi either. (Though, I only tried once a couple of years ago.) One day when I am ready to make Kimchi and sucessful with it, I will let you know. :)

    Take care,
    sue

  11. well i’m so thanks for guide me to cook this food…
    i will try to cook this as well…
    last time i try to make kimchi but it can’t eat .. T.T
    well i will try to do this again…
    really thanks
    and i will visit here more often
    kamsahamnida
    yada

Trackbacks

  1. […] Tofu Soybean Paste Stew (Dubu Doenjangjjigae in Korean) […]

  2. […] walk to the central bus station, finally find open restaurant. Order doenjangjjigae. Walk to ticket office to inquire about busses that go to Sudeok-sa. Surly ticket agent answers in […]

  3. […] I don’t like tofu (Dubu in Korean) on its own, but I really like it when it is cooked with something else, like Tofu Soybean Paste Stew (Dubu Doenjangjjigae in Korean) or this meal, soy sauce boiled tofu. Tofu is a really cheap, healthy meal, and is suitable in lots of food. This side dish is especially really easy to make. […]

  4. […] Tofu Soybean Paste Stew (Dubu Doenjangjjigae in Korean) […]

  5. […] Kimchijjigae is one of the most common stews, along with Doenjangjjigae (Soybean paste stew). I used to make it a lot, but I was never good at making really good home style stew. […]

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