Quick and Easy Korean Soybean Paste Stew Recipe
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This Korean soybean paste stew is a classic home-style dish made with savory soybean paste, dried anchovies for broth, and Korean zucchini. For the deepest, nuttiest flavor, stir in the doenjang (된장) only after the water has come to a full boil and the broth has developed. It is a quick, reliable recipe you can easily make at home.
📝 Editor's Notes
With just tofu, Korean zucchini, and anchovy broth, you can make a deeply savory doenjang jjigae (된장찌개) in under 30 minutes.
It requires less prep than kimchi stew and is hard to mess up, making it ideal for anyone new to Korean cooking.
The earthy richness of doenjang (된장) and the spicy kick of Cheongyang chilies make it perfect with a bowl of rice.
It is a comforting everyday Korean dish for chilly days or whenever you want something hearty using simple vegetables from the fridge.
🛒 Ingredient Tips
For the best broth, use a traditional-style doenjang (된장) or homemade-style soybean paste that is not overly salty and still has visible soybean bits.
Choose Korean zucchini that is smooth, firm, unblemished, and has a fresh-looking stem.
It is sweetest and most tender in summer.
For tofu, choose one with a long expiration date and clear packing water.
For broth anchovies, larger silver-toned dried anchovies with intact bellies will taste less fishy and give a deeper savory flavor.
🔄 Substitution Guide
If you do not have dried anchovies for broth or find their flavor too fishy, you can use beef broth, pork broth, or anchovy dashida (다시다).
The flavor will still be savory, though the broth may taste a little richer and oilier.
If you avoid tofu because of allergies or preference, add more potato or Korean zucchini instead; the stew will be less light but more filling.
Oyster mushrooms can be replaced with shiitake or enoki mushrooms.
Shiitake gives the broth a stronger aroma and deeper flavor, while enoki adds a crisp texture.
Use regular mild chilies instead of Cheongyang chilies (청양고추) for a gentler version.
🥘 Ingredients
👨🍳 Cooking Points
The most important point is when you add the doenjang (된장).
Stir it in only after the water has come to a rolling boil and the broth has developed, which keeps the flavor deep and nutty.
If you add it from the beginning and boil it too long, the stew can taste muddy.
Always remove the anchovy heads and guts to prevent bitterness and fishiness.
Adding onion early brings out sweetness and helps tame the fishy aroma.
Add the tofu at the end and simmer it for only about 1 minute so it stays soft instead of becoming firm. Keep the heat at medium-high.
👨🍳 Directions
Dice the Korean zucchini, onion, and tofu into bite-size pieces.
Tear the oyster mushrooms by hand into bite-size strips.
Slice the Cheongyang chilies, red chili, and green onion into pieces about 1/2 inch thick.
Remove the heads and guts from the dried anchovies, then tear each one into about 3 small pieces.
Add the prepared anchovies, water, and diced onion to a pot and bring to a boil.
Once the broth is boiling, add the torn oyster mushrooms, diced Korean zucchini, minced garlic, and doenjang (된장). Stir until the paste dissolves.
When the doenjang broth comes back to a boil, add the sliced green onion, Cheongyang chilies, and red chili. Continue boiling.
When the stew boils again, add the diced tofu and simmer for about 1 more minute to finish.
💡 Tips
You can replace the anchovy broth with beef broth, pork broth, beef dashida (다시다), or anchovy dashida (다시다). Using rice-rinsing water will give the broth an even better flavor.
If you dislike anchovy bones, grind the anchovies in a blender and add them as a powder to make the broth more quickly.
Dicing the Korean zucchini, onion, and tofu into bite-size pieces gives the stew a better texture. Tear oyster mushrooms by hand instead of cutting them with a knife for a more natural bite.
Adding onion and green onion early while making the anchovy broth helps reduce any fishy smell and adds savory depth.
At the end, you can add seasonal Korean greens such as shepherd’s purse or wild chives for a fragrant version of the stew. Add them just before serving and watch carefully so the stew does not boil over.
📦 Storage & Reuse
Let the finished stew cool slightly, then transfer it to an airtight container and refrigerate for 2 to 3 days.
Freezing is not recommended because the tofu can turn dry and crumbly.
To reheat, add a little water and simmer over medium heat to bring the flavor close to freshly made.
Leftover stew can be simmered with rice to make doenjang soup rice, or reduced until thick and used like a rustic ssamjang-style sauce for wraps.
🥢 Who This Is For
Serve it with rice for a satisfying family meal.
It is especially good for people living alone or beginner cooks because it is easy and forgiving.
Pair it with simple side dishes like rolled omelet, roasted seaweed, or seasoned vegetables for a balanced Korean meal.
It also goes well with spicy stir-fried pork or grilled fish.
Since it is easy to digest, it is a good choice when you want something gentle but filling.
🔥 Nutrition Info
Based on 3 servings, each serving is estimated to have about 130 to 160 calories.
It provides roughly 9 to 11 g of plant-based protein from tofu and doenjang (된장), about 6 g of fat, and around 10 g of carbohydrates from Korean zucchini and onion.
Doenjang (된장), a fermented soybean food, contains beneficial compounds and is rich in isoflavones.
The anchovy broth adds calcium, while the Korean zucchini and mushrooms provide fiber and vitamins.
Since doenjang (된장) is naturally high in sodium, avoid making the stew too salty.
💬 Frequently Asked Questions
- Q. What ingredients do I need for Quick and Easy Korean Soybean Paste Stew?
- Main ingredients include doenjang (된장), Korean soybean paste, water, minced garlic, dried anchovies for broth, Korean zucchini (애호박). For the best broth, use a traditional-style doenjang (된장) or homemade-style soybean paste that is not overly salty and still has visible soybean bits. Choose Korean zucchini that is smooth, firm, unblemished, and has a fresh-looking stem. It is sweetest and most tender in summer. For tofu, choose one with a long expiration date and clear packing water. For broth anchovies, larger silver-toned dried anchovies with intact bellies will taste less fishy and give a deeper savory flavor.
- Q. What are the key tips for making Quick and Easy Korean Soybean Paste Stew?
- The most important point is when you add the doenjang (된장). Stir it in only after the water has come to a rolling boil and the broth has developed, which keeps the flavor deep and nutty. If you add it from the beginning and boil it too long, the stew can taste muddy. Always remove the anchovy heads and guts to prevent bitterness and fishiness. Adding onion early brings out sweetness and helps tame the fishy aroma. Add the tofu at the end and simmer it for only about 1 minute so it stays soft instead of becoming firm. Keep the heat at medium-high.
- Q. How should I store leftover Quick and Easy Korean Soybean Paste Stew?
- Let the finished stew cool slightly, then transfer it to an airtight container and refrigerate for 2 to 3 days. Freezing is not recommended because the tofu can turn dry and crumbly. To reheat, add a little water and simmer over medium heat to bring the flavor close to freshly made. Leftover stew can be simmered with rice to make doenjang soup rice, or reduced until thick and used like a rustic ssamjang-style sauce for wraps.
- Q. How many calories are in Quick and Easy Korean Soybean Paste Stew?
- Based on 3 servings, each serving is estimated to have about 130 to 160 calories. It provides roughly 9 to 11 g of plant-based protein from tofu and doenjang (된장), about 6 g of fat, and around 10 g of carbohydrates from Korean zucchini and onion. Doenjang (된장), a fermented soybean food, contains beneficial compounds and is rich in isoflavones. The anchovy broth adds calcium, while the Korean zucchini and mushrooms provide fiber and vitamins. Since doenjang (된장) is naturally high in sodium, avoid making the stew too salty.
- Q. Can I substitute ingredients in Quick and Easy Korean Soybean Paste Stew?
- If you do not have dried anchovies for broth or find their flavor too fishy, you can use beef broth, pork broth, or anchovy dashida (다시다). The flavor will still be savory, though the broth may taste a little richer and oilier. If you avoid tofu because of allergies or preference, add more potato or Korean zucchini instead; the stew will be less light but more filling. Oyster mushrooms can be replaced with shiitake or enoki mushrooms. Shiitake gives the broth a stronger aroma and deeper flavor, while enoki adds a crisp texture. Use regular mild chilies instead of Cheongyang chilies (청양고추) for a gentler version.
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