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Korean Doenjang-Jjigae (Soybean Paste Soup)

4

40 min

Korean Doenjang-Jjigae (Soybean Paste Soup)

Korean Doenjang-Jjigae (Soybean Paste Soup) Photo 1

Category

Bean Recipes

Time

40 min

Serving

6 persons

Calories

59

Rating

4.00★ (4)

Cuisine

Korean
Author: Victoria Buriak
Doenjang-jjigae is a Korean soup or stew and one of the simplest, quickest dishes I learned to make while I was in Korea. Doenjang is a fermented soybean paste that can be found in Asian grocers. It has a spicy and salty balance to tantalize your taste buds.

Ingredients

  • vegetable stock: 3 cups
  • water: 3 cups
  • garlic: 2 clove (chopped)
  • Korean soy bean paste (doenjang): 2 Tbsp
  • firm tofu, drained and: 0.5 pack (16 ounce pack, cubed)
  • green onions: 4 piece (chopped)
  • zucchini, halved and: 1 piece (cut into 1/2 inch slices)
  • jalapeño pepper: 1 piece (sliced)

Metric Conversion

Stages of cooking

Korean Doenjang-Jjigae (Soybean Paste Soup) Photo 21
Korean Doenjang-Jjigae (Soybean Paste Soup) Photo 32
  1. Bring vegetable stock and water to a boil in a saucepan over high heat. Stir in garlic and soybean paste, stirring until the paste dissolves.
    Korean Doenjang-Jjigae (Soybean Paste Soup) Photo 2
  2. Stir in tofu, green onion, zucchini, and jalapeño. Allow soup to return to a boil, then reduce heat to low and simmer for 15 minutes.
    Korean Doenjang-Jjigae (Soybean Paste Soup) Photo 3

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