Cooking Lucid
Doenjang Jjigae
A hearty soybean paste stew with tofu, zucchini, potatoes, and clams or anchovies. Earthy, umami-rich, and the everyday soup every Korean grandmother makes.
Prep 10 min
Cook 25 min
Total 35 min
Serves 4
Ingredients
Step 1 — Make the broth base
- 3 tbsp doenjang (Korean soybean paste)
- 1 tbsp gochugaru (optional)
- 4 cups water or anchovy broth
- 4 oz clams (cleaned) or 6 dried anchovies
- 4 garlic cloves (minced)
- 1 tsp sesame oil
Step 2 — Vegetables and tofu
- 7 oz firm tofu (cubed)
- 1 small zucchini (sliced)
- 1 small potato (cubed)
- ½ medium onion (sliced)
- 1 green chili pepper (sliced)
- 2 green onions (sliced)
- Steamed white rice
Instructions
- 1
Dissolve the doenjang
Heat sesame oil in a pot. Sauté garlic and onion 1 minute. Whisk doenjang (and gochugaru if using) into broth in a bowl, then pour into pot. Add clams or anchovies and potato. Simmer 10 minutes.
- 2
Add vegetables and tofu
Add zucchini and tofu. Simmer 8–10 minutes until potatoes are tender and clams open (discard any that don't).
- 3
Serve
Garnish with green chili and green onions. Serve hot with steamed rice and banchan.
Nutrition per serving: 220 cal · 16g protein · 18g carbs · 10g fat · 3g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
