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Doenjang jjigae is earthy, savory and deeply comforting, a stew built on doenjang, Korea’s fermented soybean paste. Zucchini, mushrooms and tofu simmer in an anchovy broth until everything is tender and infused with flavor. Daikon stands in for the usual potato, keeping it light and low-carb.
Per serving: 147 calories · 6.9 g net carbs · 15 g protein · 6 g fat (calculated from the ingredients)
What You’ll Need
Ingredients
- 3 cups anchovy-kelp broth
- 3 tablespoons doenjang (Korean soybean paste)
- 1 teaspoon gochugaru (optional)
- 4 ounces daikon cut into small cubes
- 1/2 small onion chopped
- 1 small zucchini cut into half-moons
- 4 ounces mushrooms sliced
- 3 cloves garlic minced
- 8 ounces firm tofu cubed
- 1 green chili sliced
- 2 scallions sliced
Instructions
- Bring the broth to a boil in a medium pot. Put the doenjang in a small sieve, lower it into the broth and press it through with a spoon so no lumps remain.
- Add the daikon and onion and simmer for 8 minutes, until the daikon starts to soften.
- Add the zucchini, mushrooms, garlic and gochugaru and simmer 5 minutes more.
- Add the tofu and chili and simmer for 3 minutes until heated through.
- Scatter with scallions and serve hot.
Notes
Nutrition
About This Dish
Doenjang is made by boiling soybeans, shaping them into blocks called meju, drying and fermenting them, and then brining them for months. The liquid from that brine becomes Korean soup soy sauce, and the solids become doenjang. Traditional families store their jang in large clay onggi jars on outdoor terraces called jangdokdae. In 2024 the Korean tradition of making jang was added to UNESCO’s Intangible Cultural Heritage list. Doenjang jjigae is so everyday in Korea that many people eat it several times a week.
This recipe is from The Ultimate Korean Keto Cookbook by Gisele Costello, Chapter 3: Soups & Stews (Gamcheon Culture Village). See all Korean recipes