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This Korean soybean paste stew with vegetables is sure to be a hit. Here’s a quick recipe for you to try.

Let's start cooking!

Mushroom, onion, spring onion and seaweed simmered to make stock

Step 1 - Simmer vegetable stock

  • In a large pot, place the water, 4 whole shiitake, seaweed, spring onions (reserving some for garnish) and half the onions.

  • Simmer and cook, covered, for 45 minutes – take care not to let it boil. Set aside.

Minced garlic and ginger fried in pan with gochugaru and onions

Step 2 - Fry ingredients

  • In a heavy thick-bottomed medium pot, add 1 Tbsp vegetable oil and warm over low heat.

  • Add onions and gochugaru. Sauté over medium-low heat, until onions are just soft, taking care not to brown them.

  • Add the ginger and garlic, give it a quick mix.

Red chilies added to stir-fry with other vegetables

Step 3 - Add in vegetable stock

  • Ladle in 1 L vegetable stock.

  • Bring to a simmer over medium-high heat, then stir in the zucchini, spinach, mushrooms, and Korean cabbage.

  • Bring to a boil, then lower the heat to maintain a simmer and cook for about 5 minutes until the vegetables are softened, then add 1 Tbsp sesame oil, red chili, chopped chives, and spring onions.

  • Beat eggs, then pour in on top and give it a gentle mix to break it apart and cook.

Tofu with soybean paste added into pan mix to complete doenjang-jjigae

Step 4 - Season and add tofu

  • Season with salt and soybean paste, then add the tofu carefully as it will break apart easily.
For the tofu, look for packets labeled “silken tofu for frying”. This ensures that your tofu won’t fall apart much in the soup.
  • Simmer until the tofu is heated through.

Garnish and serve!

Soybean paste stew with tofu, mushrooms and zucchini simmered in a claypot

Garnish the stew with red chilies. Serve immediately.

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