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Best Easy Cozy Soybean Paste Stew Recipe for Comfort

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This cozy soybean paste stew is a quick and easy weeknight meal that delivers rich, savory flavor with simple ingredients. Perfect for cold days, it’s a comforting and satisfying dish that comes together in about 30 minutes.

Ingredients

Scale
  • 3 tablespoons doenjang (Korean fermented soybean paste)
  • 1 tablespoon gochugaru (Korean red chili flakes)
  • 4 cloves garlic, minced
  • 1 medium onion, sliced
  • 1 medium zucchini, sliced into half-moons
  • 1 medium potato, peeled and cubed
  • 1 block (14 oz) firm or extra-firm tofu, cubed
  • 4 stalks green onions, chopped
  • 4 cups water or anchovy stock
  • ½ cup sliced mushrooms or ½ cup cooked beef (optional)
  • 1 teaspoon sesame oil (for sautéing)
  • Sesame seeds (for garnish, optional)

Instructions

  1. Prepare the stock: If using water, bring 4 cups to a simmer in a large pot. If making anchovy stock, add 5 dried anchovies (heads and guts removed) to the water and simmer for 10 minutes, then strain them out.
  2. Dissolve the soybean paste: In a small bowl, combine 3 tablespoons of doenjang with about ½ cup of the hot stock. Whisk until fully dissolved and smooth.
  3. Sauté the aromatics: In the pot over medium heat, add 1 teaspoon of sesame oil. Add the sliced onion and minced garlic. Cook for 2-3 minutes until the onion softens and becomes translucent.
  4. Add the broth and vegetables: Pour the dissolved soybean paste mixture and the remaining stock into the pot. Add the cubed potato and bring to a boil. Reduce heat to medium-low and simmer for about 8 minutes, until the potato is just starting to become tender.
  5. Add the zucchini and tofu: Gently add the sliced zucchini and cubed tofu to the pot. Stir in 1 tablespoon of gochugaru. Simmer for another 5 minutes.
  6. Finish and serve: Turn off the heat. Stir in most of the chopped green onions, reserving a handful for garnish. Taste the broth and adjust seasoning if needed.
  7. Garnish and serve: Ladle the stew into bowls and top with reserved green onions and a sprinkle of sesame seeds if desired. Serve immediately with steamed rice.

Notes

Do not boil the paste for too long as it can become bitter. Cut vegetables uniformly for even cooking. Taste as you go and adjust seasoning. Let the stew rest for 5 minutes before serving to allow flavors to meld. Leftovers keep in the refrigerator for up to 3 days; reheat gently on the stovetop.

Nutrition

Keywords: soybean paste stew, doenjang jjigae, Korean stew, comfort food, easy dinner, healthy soup, vegetarian stew

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