Korean Soybean Paste Stew (Doenjang Jjigae)
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Korean Soybean Paste Stew (Doenjang Jjigae) Recipe
Feel free to adapt the vegetables listed in (A) with your favourite seasonal ingredients.
- 1 litres of rice water (water used to rinse raw rice)
- a small piece of dried kelp roughly 6 cm by 4 cm
- 20-25 Korean large anchovies (myulchi) rinsed and placed in a soup pouch may substitute with 50 grams local anchovies (ikan bilis)
- 1 heaped tbsp Korean soybean paste (doenjang) dissolved in 1/4 cup hot water; to taste
- 1 tsp Korean chilli powder (gochuguru) to taste
(A) Hot pot ingredients (feel free to adapt with your favourite ingredients)
- napa cabbage leaves cut to bite-sized pieces
- 4 shiitake mushrooms stalks removed; make a 6-star pattern on each mushroom cap
- 8 carrot slices cut to flowers
- 100 grams firm tofu sliced to smaller, 1 cm thickness
- 50 grams enoki mushrooms ends trimmed
- 1 negi (Japanese scallion) sliced thinly and diagonally
- 50 grams ito konyaku blanched in boiling water for 2 minutes, submerge cooked noodles in an ice water bath for a few minutes; drained (optional)
- 1/2 red chilli sliced thinly and diagonally
- 1/2 green chilli sliced thinly and diagonally
- In a soup pot, add rice water, kelp and anchovies. Bring to a simmer for 5 minutes. Discard kelp.
- Add cabbage (the white stem portion), shiitake mushrooms, carrots, and firm tofu. Simmer for 3 minutes.
- Add the rest of the cabbage, enoki mushrooms and ito konyaku.
- Add soybean paste mixture and chilli powder. Stir into the soup to mix well thoroughly.
- Scatter chillis and spring onions to finish. Simmer for 10 seconds and turn off the stove. The soup is ready to serve with a warm bowl of steamed rice.