Skip to content

Vegetarian, East Asian

Doenjang jjigae with rice

Doenjang jjigae is a Korean stew made with soybean paste broth, tofu, potatoes, and zucchini, served with rice. This recipe serves 4, takes 40 minutes, rates as easy, and costs €1.80 per person. The key to success is dissolving the soybean paste well so it flavors the broth without leaving lumps.

Tonight, Korea's everyday stew, a soybean paste broth with tofu and vegetables, simple and comforting.

Doenjang jjigae with rice
Total time
40 min
Difficulty
Easy
Cost per person
€1.80
Calories per person
640 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Summer

Doenjang jjigae is the stew Korean households make almost every day, the one you find on nearly every family table. The broth turns a deep brown and picks up a rich flavor from the fermented soybean paste, while potatoes and zucchini add softness and firm tofu gives you bites that hold their shape. The chili wakes everything up without turning the dish into a fire drill.

This is a weeknight classic, quick to pull together with simple vegetables, warming without any fuss. Mon Chou suggests it for an evening when you want something hearty and a bit different from your usual rotation, no specialty grocery run required. If your kids prefer milder flavors, serve the chili on the side rather than stirring it into the broth.

The ingredients

4 people

Pantry

  • Doenjang soybean paste or red miso 3 tbsp
  • Vegetable broth 1 l
  • Firm tofu 300 g
  • Green chili or chili flakes 1
  • Riceoften in the pantry 300 g

Fruits and vegetables

  • Zucchini 1
  • Potatoes 2
  • Onion 1
  • Garlic 2 cloves
  • Scallions 2

Allergens Soy, Gluten

The step by step recipe

  1. Cut the potatoes, zucchini, and onion into chunks, and dice the tofu.

    2 cm cubes cook evenly.

  2. Cook the rice in a pot of salted water, then drain it. 11 min

    Keep it warm, covered.

  3. Bring the broth to a boil with the potatoes and onion, dissolve the soybean paste in it, and let it cook. 12 min

    Add the soybean paste from the start so it flavors the vegetables.

  4. Add the zucchini, minced garlic, and chili, and let it simmer. 8 min

    The zucchini should be just tender, not mushy.

  5. Add the tofu and scallions, heat for 3 minutes, and serve piping hot with the rice. 3 min

    Serve in a dish that holds the heat, this stew is best enjoyed very hot.

Our tips to get it right

  • Pick a firm tofu and drain it well before cutting, it will hold its shape better during cooking and won't soak up too much broth.
  • Cut the potatoes a bit smaller than the zucchini, since they take longer to cook and should go into the broth first.
  • Taste before adding salt, the soybean paste is already salty and so is the vegetable broth, so you likely won't need any extra.

The variations

  • Swap the vegetable broth for dashi if you have some on hand, it adds a deeper umami note.
  • For a spicier version, add a spoonful of gochugaru on top of the fresh chili.
  • To speed things up on a busy night, cut the vegetables smaller, they'll cook in about half the time.

What to serve it with

  • Tangy kimchi
  • Soft boiled egg
  • Hot green tea

Storage

Doenjang jjigae keeps for 2 to 3 days in the fridge in a sealed container. It freezes well without the rice, best eaten within a month. Reheat gently in a pot, adding a splash of water if the broth has thickened too much.

Questions about this dish

Can I use miso instead of doenjang?

Yes, a red miso works well and is easier to find at regular grocery stores. The flavor will be slightly different but the stew still turns out great.

How do I avoid lumps of soybean paste in the broth?

Always dissolve the soybean paste in a bit of warm broth on the side before adding it to the pot. It will blend in evenly without leaving any clumps.

Can I make this dish ahead of time?

Yes, make the stew without the tofu and reheat it just before serving, adding the tofu at that point. The tofu stays firmer and absorbs less broth that way.

What kind of tofu works best for this stew?

Firm tofu is the best choice since it holds its shape during cooking. Silken tofu will fall apart too much in the broth.

How long does it take to make a doenjang jjigae with rice?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a doenjang jjigae with rice?

About 640 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a doenjang jjigae with rice cost?

About €1.80 per serving, or €7.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains soy, gluten. Always check the labels of the products you buy.

East Asian cuisines

See all

Recipes with zucchini

See all