Doenjang Jjigae : Korean Fermented Soybean Paste Soup Recipe

doenjang

🥗Healthier: miso

💰Cheaper: soybean paste

Miso offers a similar umami flavor and is often more accessible.

tofu

🥗Healthier: tempeh

💰Cheaper: cottage cheese

Tempeh provides a firmer texture and more protein.

zucchini

🥗Healthier: yellow squash

💰Cheaper: carrots

Carrots add sweetness and color.

potato

🥗Healthier: sweet potato

💰Cheaper: turnip

Turnip is a low-calorie alternative with a unique flavor.

Welcome to the video and introduction to Doenjang Jjigae.

Use a Korean stone pot or a regular pot with a thick bottom.

Add 1 cup of Korean broth to the pot.

Add 3.5 tablespoons of Korean soybean paste to the broth and whisk until smooth.

Pour in the remaining 1.5 cups of broth and bring the soup to a boil.

Prepare the vegetables: slice the zucchini, tear the oyster mushrooms into bite-sized pieces, and cut the tofu into 1/2 inch cubes.

Chop the green onion and prepare the chilies, using 1 green and 1 red chili, cutting them in half.

Once the soup is boiling, add the mushrooms, zucchini, and tofu to the pot.

Bring the soup back to a boil over high heat.

Add the green onion and chilies on top and turn off the heat immediately.

Let the residual heat cook the green onion and chilies.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens