된장찌개

Name: 된장찌개
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: South Korean
Ingredients: 2 tbsp doenjang (Korean fermented soybean paste); 1 tbsp gochugaru; 200g firm tofu, cubed; 1 small zucchini, sliced; 1 small potato, cubed; 4 shiitake mushrooms, sliced; 1 green chili, sliced; 1 red chili, sliced; 2 cloves garlic, minced; 400ml anchovy-kelp broth; 1 green onion, sliced; 1 tsp sesame oil

된장찌개 (DWEN-jang JJI-gae)

Fermented Soybean Paste Stew

⏱ Prep Time 25 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 286 kcal

A deeply savory, earthy stew built on aged doenjang paste with tofu, zucchini, mushrooms, and chili, simmered in anchovy broth until the flavors meld into umami-rich comfort.

Nutrition & Info

Protein 18.0g

Carbs 22.0g

Fat 14.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Allergen Warnings

⚠ soy

Equipment Needed

ttukbaegi (earthenware pot) ladle

Presentation Guide

Vessel: ttukbaegi (earthenware pot)

Garnishes: green onion, chili slices

Accompaniments: steamed rice, kimchi, banchan

Ingredients

2 tbsp doenjang (Korean fermented soybean paste)
1 tbsp gochugaru
200g firm tofu, cubed
1 small zucchini, sliced
1 small potato, cubed
4 shiitake mushrooms, sliced
1 green chili, sliced
1 red chili, sliced
2 cloves garlic, minced
400ml anchovy-kelp broth
1 green onion, sliced
1 tsp sesame oil

Instructions

1
Bring anchovy-kelp broth to a boil in an earthenware pot.
2
Add doenjang and gochugaru, stirring to dissolve the paste completely.
3
Add potato cubes and cook for 5 minutes until they begin to soften.
4
Add zucchini, mushrooms, and tofu. Simmer for 8 minutes.
5
Add chili slices and garlic, cook for 2 more minutes.
6
Finish with sliced green onion and a drizzle of sesame oil. Serve bubbling in the pot with steamed rice.

💡

Did You Know?

Korean families traditionally made doenjang at home in large earthenware crocks called onggi, and the quality of a household was judged by the flavor of their doenjang.

Chef's Notes

Equipment Tips

ttukbaegi (earthenware pot)
ladle

Garnishing

green onion, chili slices

Accompaniments

steamed rice, kimchi, banchan

The Story Behind 된장찌개

Doenjang is one of Korea's most ancient fermented foods, with origins tracing to the Three Kingdoms period (57 BC-668 AD). The fermentation process, which takes months in traditional onggi pots, produces complex umami flavors. Doenjang-jjigae is considered the quintessential Korean home-cooked dish, a humble stew that graces nearly every Korean dinner table alongside rice and banchan.

🕐 Traditionally enjoyed daily home-cooked meal, lunch or dinner 📜 Origins: Three Kingdoms period

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