Soups & Stews

Doenjang Stew된장찌개

Name: Doenjang Stew
Prep time: 12 min
Cook time: 25 min
Total time: 37 min
Yield: 3 servings
Cuisine: Korean
Ingredients: 2 tablespoons doenjang; 3 cups anchovy broth; 8 ounces firm tofu, cubed; 1/2 zucchini, sliced; 1 small potato, cubed; 1/2 onion, sliced; 1 teaspoon minced garlic; 1 green onion, sliced

An earthy soybean paste stew with tofu, zucchini, potato, and onion in anchovy broth.

Prep: 12 min
Cook: 25 min
Servings: 3
Difficulty: Easy

Korean doenjang soybean paste stew with tofu and vegetables

Ingredients

Doenjang2 tablespoons doenjang
Anchovy broth3 cups anchovy broth
Tofu8 ounces firm tofu, cubed
Zucchini1/2 zucchini, sliced
Potato1 small potato, cubed
Onion1/2 onion, sliced
Garlic1 teaspoon minced garlic
Green onionoptional1 green onion, sliced

Instructions

1
Bring the anchovy broth to a simmer and whisk in the doenjang until mostly dissolved.
2
Add potato, onion, and garlic. Simmer for 10 minutes, until the potato is nearly tender.
3
Add zucchini and tofu and simmer for 7 to 8 minutes. Finish with green onion if using.

Ingredient substitutions

Doenjang: Red or awase miso is the closest common substitute, but it is usually sweeter and less pungent.
Anchovy broth: Vegetable broth works but is less marine; chicken broth is richer.
Tofu: Use the closest available tofu texture. The result may be more fragile or firmer than intended.
Zucchini: Yellow summer squash is close.
Potato: Korean radish gives a lighter texture.

Recipe source

About this recipe

Source: Korean Pantry editorial kitchen

Original Korean Pantry recipe and image

Source details

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