Doenjang jjigae soybean paste stew
A salty, savoury Korean stew of tofu, courgette and potato in a rich fermented soybean broth.
- Time35 min
- LevelEasy
- Costabout £1.73 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the sesame oil in a pot over a medium heat. Fry the onion and garlic for 3 minutes until soft.
3 min - 2
Add the potato and the stock. Bring to the boil and simmer for 8 minutes.
8 min - 3
Whisk the doenjang and gochugaru into a ladle of the hot stock until smooth, then stir it back into the pot.
- 4
Add the mushrooms and courgette and simmer for 5 minutes, until the potato is tender.
5 min - 5
Gently stir in the tofu and chillies and simmer for 3 more minutes. It should smell deep and savoury.
3 min - 6
Scatter over the spring onions and serve in bowls with steamed rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.