A humble, umami-forward Korean soybean paste stew with soft tofu, zucchini, potato, and shiitake mushrooms in an anchovy-based broth.
This is weeknight comfort food that tastes deceptively simple but is built on layers of fermented, salty umami depth.
Eaten hot, straight from the pot, served with rice and banchan (side dishes). Quick, nourishing, and deeply satisfying.
Recipe
4 cups
Anchovy stock
Or dashi, or simple chicken broth
3 tbsp
Doenjang (soybean paste)
Korean fermented, not to be confused with miso
1 block
Silken or soft tofu
Cut into 1-inch cubes
1
Medium zucchini
Halved lengthwise, then sliced 1/2-inch thick
1
Medium potato
Cut into 1/2-inch cubes
1 cup
Shiitake mushrooms
Sliced, about 4-5 mushrooms
1
Green onion
Chopped, for garnish
Steps
Bring anchovy stock to a boil in a pot or earthenware dolsot (traditional cooking vessel, but any pot works).
Add potato cubes. Simmer for 5 minutes to soften slightly.
Add shiitake mushrooms and minced garlic. Simmer 3 more minutes.
In a small bowl, dissolve doenjang paste in 1/4 cup hot broth, stirring to break up lumps. Pour back into pot, stirring gently.
Add zucchini slices and tofu cubes. Bring to a gentle simmer (do not boil—tofu will break apart). Cook 5-7 minutes until vegetables are tender and tofu is heated through.
Taste and adjust seasoning with salt and white pepper. The broth should be savory, salty, and funky—earthy.
Ladle into bowls, garnish with sliced green onion. Serve immediately with white rice.
Thermomix
1 block
Silken tofu
Cut into cubes
1 cup
Shiitake mushrooms
Sliced
Steps
Prep vegetables: Add garlic to TM bowl. Chop | Speed 5 | 5 seconds. Set aside.
Slice mushrooms: Add shiitake to TM bowl. Slice | 3 seconds. Set aside.
Heat stock (manual): Transfer 4 cups anchovy stock to a pot. Bring to boil over stovetop. (TM not ideal for large-volume heating.)
Add vegetables and simmer (manual): Add potato, mushrooms, and garlic. Simmer 5 minutes. Add zucchini and tofu. Simmer gently 5-7 minutes until vegetables tender.
Dissolve doenjang: In a small bowl, mix doenjang with 1/4 cup hot broth. Pour into pot, stirring gently.
Taste and serve: Season with salt and pepper. Ladle into bowls, garnish with green onion.
Note: Doenjang jjigae is a quick, straightforward stew best made on the stovetop. The TM can prep ingredients but the actual cooking is better done in a pot to maintain vegetable and tofu texture.
Flavor Profile
First taste: Salty, umami-forward broth from anchovy stock and fermented doenjang. Not aggressively salty, but deeply savory.
Mid-palate: Soft tofu melts slightly; vegetables add sweetness (potato) and gentle bitterness (shiitake); garlic provides warmth.
Finish: Lingering salt and umami from the paste and stock. This is humble, homey food that tastes simple but is built on fermented complexity. Best eaten hot, straight from the pot.
Variations & Customization
With Seafood
Add 1/2 lb clams or mussels in shells, or diced shrimp. Add with the tofu and simmer until seafood cooks through (3-5 minutes for shellfish, 2 minutes for shrimp).
With Beef
Brown 1/4 lb thinly sliced beef in a separate pan, then add to the stew with the vegetables for protein.
Vegetarian Version
Use vegetable broth or kombu-dashi instead of anchovy stock. Add more mushrooms for umami depth.
Spicy Version
Replace doenjang entirely with gochujang (Korean red chili paste) for a spicy jjigae. Use 2-3 tbsp, adjusted to taste.