Soup
Doenjang Jjigae (Korean Soybean Paste Stew) for Breakfast
Original name: Doenjang Jjigae (Soybean Paste Stew) for Breakfast
About this dish
A soul-warming Korean soybean paste stew that's traditionally enjoyed for breakfast, offering a rich, savory start that wakes up the senses. Thanks to doenjang's fermented depth, it’s also a probiotic-packed way to begin the day.
Ingredients
UK and US measurements are both included for every recipe.
Doenjang
other3 tablespoons
Gochujang
other1/2 teaspoon
Sesame oil
fat1 tablespoon
Onion
vegetable1/2 medium (about 100g)
Imperial measurement: 1/2 medium
Zucchini
vegetable1/2 medium (about 150g)
Imperial measurement: 1/2 medium
Shiitake mushrooms
vegetable4-5 (about 100g)
Imperial measurement: 4-5
Firm tofu
protein200g
Imperial measurement: 7 oz
Garlic
vegetable2 cloves
Water or vegetable broth
liquid4 cups (about 1 liter)
Imperial measurement: 4 cups
Scallions
herb2 stalks
Method
Sauté the aromatics
PT5MHeat the sesame oil in a medium pot over medium heat. Add the onion and cook until softened, about 3 minutes. Add the garlic and mushrooms and cook for another 2 minutes.
Dissolve the pastes
PT5MAdd the water or broth, then stir in the doenjang and gochujang until fully dissolved. Bring to a boil, then reduce heat to a simmer.
Add the vegetables
PT10MAdd the zucchini and tofu. Simmer for about 10 minutes, until the vegetables are tender and the flavors have melded.
Finish and serve
PT2MTaste and adjust seasoning with more doenjang if needed. Ladle into bowls, sprinkle with scallions, and serve hot with rice.
Equipment
- Medium pot
- Wooden spoon
Nutrition facts
Tips
- For a more robust flavor, use an anchovy-kelp broth instead of water, simply simmer a few dried anchovies and a piece of kelp for 10 minutes before straining.
- If you prefer a spicier stew, add a teaspoon of gochugaru (Korean red pepper flakes) along with the gochujang.
- The stew will thicken as it sits, so thin with a little water when reheating.
- Make a double batch and store leftovers in the fridge for up to 3 days, the flavor only gets better.
Serving suggestions
- Serve with a bowl of steamed short-grain rice, and accompany with kimchi or other banchan (side dishes) for a complete breakfast.
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Recipe by
Jieun Lee
Specialises in Korean cuisineJieun makes japchae with glass noodles and sesame oil. She stirs with her eyes closed.
Describe yourself in three words: Zen, glossy, sesame queen.