Print: Korean Soybean Paste Soup

Known as doenjang jjigae in Korea, this simple fermented soybean paste soup with tofu is tasty, easy to make, and full of vegetables like zucchini, onions, potatoes, and mushrooms. It's a true Korean recipe that's usually served with rice and other side dishes. Garnish with sliced green onions.

Prep

19 min

Cook

13 min

Servings

Difficulty

Medium

Ingredients

3.5 cups water
3 tablespoons doenjang , Korean bean curd paste
1 tablespoon garlic paste
0.5 tablespoons dashi granules
0.5 tablespoons gochujang , Korean hot pepper paste
1 medium potato , peeled and cubed
1 medium zucchini , cubed
1 medium onion , chopped
0.25 pounds fresh mushrooms , quartered
1 , 12 ounce

Instructions

1 Combine water, bean curd paste, garlic paste, dashi granules, and hot pepper paste in a large saucepan over medium heat; bring to a boil. Boil for 2 minutes, then stir in potato, zucchini, onion, and mushrooms. Boil for 6 minutes, then stir in tofu. Cook until tofu has expanded and vegetables are tender, about 5 more minutes.

Nutrition per serving

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