Korean miso soup(Doenjang Jjigae)

Based on 2 ratings

Stefani.G

Community Member

“This hearty stew is my go-to dish whenever I feel my stomach need some relax from greasy food. The main character of the dish is of course is the Korean fermented bean paste. It has similar to Japanese miso paste but has richer taste. ”

Difficulty

Easy 👌
20
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
1½ tbsp Korean soybean paste
2 cloves garlic
½ onion
potato
¼ zucchini
king oyster mushrooms
100 g tofu
½ red chili pepper
scallion
Metric
Imperial
  • Step 1/5

    Prepare all the ingredients.

    Prepare all the ingredients.

  • Step 2/5

    Dice the garlic cloves. Cut the potato and zucchini in medium thin pieces. Cut the onion and mushrooms.

    Dice the garlic cloves. Cut the potato and zucchini in medium thin pieces. Cut the onion and mushrooms.

  • Step 3/5

    • 1½ tbsp Korean soybean paste
    • 2 cloves garlic
    • ½ red chili pepper

    Boil water in the pot and put 1 tbsp bean paste, garlic and chili into the water. Stir until the paste is fully dissolved. Taste the soup and add more bean paste if it’s too flat.

  • Step 4/5

    • ½ onion
    • potato
    • ¼ zucchini
    • king oyster mushrooms
    • 100 g tofu

    Add the onion and potato first into the soup and boil over medium heat for 4-5min. Then throw in the rest of ingredient and boil for another 4-5 min. Lastly add the tofu and let is simmer for 3 min.

  • Step 5/5

    Remove the pot from heat and garnish with some scallions.
    • scallion

    Remove the pot from heat and garnish with some scallions.