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Easy Doenjang Jjigae Recipe 5 Steps for Cozy Korean Soup

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A simple and comforting Korean fermented soybean soup made with doenjang, tofu, and vegetables, perfect for cozy meals and quick preparation.

Ingredients

Scale
  • 3 tablespoons (45 grams) doenjang (Korean fermented soybean paste)
  • 4 cups (950 ml) water or vegetable/chicken broth
  • 200 grams (7 oz) medium-firm or soft tofu, cut into cubes
  • 1 small zucchini (150 grams/5 oz), thinly sliced
  • 1 medium potato (150 grams/5 oz), peeled and cubed
  • 1 small yellow or white onion, thinly sliced
  • 1 green chili pepper, sliced (optional)
  • 2 cloves garlic, minced
  • 10 grams (0.35 oz) dried anchovies (optional, for broth)
  • 1–2 stalks scallions, sliced thin for garnish
  • 1 teaspoon sesame oil
  • Salt and pepper to taste

Instructions

  1. Prepare the anchovy broth (optional): Rinse dried anchovies to remove excess salt. Add to 4 cups (950 ml) of water in a pot and bring to a gentle boil. Simmer for 10 minutes, then strain out the anchovies.
  2. Chop the vegetables: Peel and cube the potato. Slice the zucchini into thin half-moons. Thinly slice the onion and mince the garlic cloves. Slice the green chili pepper if using.
  3. Mix the doenjang paste: In a bowl, dissolve 3 tablespoons of doenjang in about 1/2 cup (120 ml) of the prepared broth or water. Stir well to avoid clumps.
  4. Cook the soup base: Bring the rest of the broth or water to a boil in your pot. Add the dissolved doenjang mixture, then add the potatoes and onion. Simmer for 7-10 minutes until potatoes start to soften.
  5. Add the zucchini and tofu: Gently add the tofu cubes and zucchini slices. Simmer for another 5 minutes. Add minced garlic and sliced chili pepper. Season with salt and pepper to taste.
  6. Finish and garnish: Turn off the heat and drizzle 1 teaspoon of sesame oil on top. Sprinkle sliced scallions before serving.

Notes

Avoid stirring vigorously when simmering to keep tofu intact. If soup is too salty, add a splash of water or broth. If flat, add a pinch of sugar. Anchovy broth adds extra umami but can be substituted with vegetable or chicken broth or water. Use fresh vegetables for best flavor. Store leftovers in airtight container for up to 3 days and reheat gently on stovetop.

Nutrition

Keywords: doenjang jjigae, Korean soup, fermented soybean paste, tofu soup, easy Korean recipe, comfort food, quick soup

Find it online: https://rowanrecipes.com/easy-doenjang-jjigae-recipe-5-steps-for-cozy-korean-soup/