Korean BBQ Isn’t Complete Without THIS Soup! Doenjang Jjigae (Korean Soybean Paste Stew)

doenjang

🥗Healthier: miso

💰Cheaper: soybean paste

Miso can provide a similar flavor profile.

tofu

🥗Healthier: tempeh

💰Cheaper: cottage cheese

Tempeh offers a firmer texture and higher protein.

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and pork is often less expensive.

zucchini

🥗Healthier: yellow squash

💰Cheaper: cucumbers

Cucumbers can add a refreshing crunch.

Rinse 2 cups of rice water one or two times.

Add 100 g of radish and a small piece of dashima (2 g) to a pot and bring to a boil on high heat.

While waiting for the broth to boil, chop the vegetables: 60 g each of onion, zucchini, and potato, and a bit of jalapeno and scallion.

Once the broth is boiling, remove the radish and dashima.

Add 2 tablespoons of doenjang to the pot.

Add the diced potato first, as it takes the longest to cook, and cook for about 5 minutes.

Chop 50 g of tofu and 50 g of beef into bite-sized pieces.

After 5 minutes, add the remaining vegetables (60 g onion, 60 g zucchini, scallion, and jalapeno) to the pot.

Add 50 g of tofu to the pot.

Add 50 g of beef to the pot for protein.

Add 1/2 tablespoon of garlic and 1/2 tablespoon of gochugaru for flavor.

Add 1/3 tablespoon of pepper flakes to adjust the spice level.

Cook until the vegetables are tender and the flavors meld together.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens