🇰🇷 South KoreaCatalog recipe
Potato, zucchini and tofu simmered in a deep, funky soybean-paste broth until the vegetables turn soft and the kitchen smells of roasted soybeans.
For 4 servings.
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Bring the water to a simmer in a pot, then whisk in the doenjang, mashing any lumps against the side of the pot until dissolved.
Add the potato and onion and simmer until the potato starts to soften, about 8 minutes.
Add the zucchini, mushroom, garlic and gochugaru and simmer 5 minutes more.
Slide in the tofu cubes and simmer gently 4 minutes without stirring hard, so the cubes stay whole.
Taste and adjust with a pinch of salt if needed.
💡 Add salt gradually — a strong doenjang can already season the whole pot on its own.
Scatter with spring onion and bring the pot straight to the table with bowls of rice.
Doenjang-jjigae is built on doenjang, the fermented soybean paste Korean households traditionally aged for months in earthenware jars set out on rooftops and verandas. Far less photographed than kimchi jjigae, it is arguably the more common weeknight stew, thrown together from whatever potato, zucchini or tofu happens to be in the fridge. Its funky, savory depth is often described as Korean cooking's answer to Japanese miso soup, though doenjang ferments longer and tastes noticeably more assertive.
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