Korean soybean paste stew (doenjang jjigae)

A Korean vegetarian dish built on whole ingredients.

Servings: 4
Active time: 20 min
Total time: 40 min

Organic sourcing

Zucchini and spinach (often included in variations) are on the Dirty Dozen — worth sourcing organic. Daikon radish absorbs soil material, so organic is a good choice here too.

Ingredients

• 4 cups water
• 3 tablespoons doenjang (fermented soybean paste)
• 1 tablespoon gochugaru (Korean red pepper flakes)
• 200 g firm tofu, cubed
• 1 cup zucchini, diced
• 1 cup daikon radish, sliced
• 1 onion, sliced
• 2 garlic cloves, minced
• 1 green chili pepper, sliced
• 1 cup enoki mushrooms
• 1 cup spring onions, chopped
• 2 teaspoons sesame oil
• to taste salt
• to taste black pepper

Method

1. In a pot, bring the water to a boil.
2. Whisk in the doenjang and gochugaru until dissolved.
3. Add the daikon radish and onion to the pot and simmer for about 10 minutes.
4. Add the zucchini, tofu, and garlic to the stew and cook for another 5 minutes.
5. Stir in the enoki mushrooms and green chili and cook for 3 more minutes.
6. Season with salt and black pepper to taste.
7. Add the spring onions and sesame oil just before serving, stirring gently.

Notes

• Substitute shiitake mushrooms if enoki are unavailable.
• For a less spicy stew, reduce the gochugaru.
• Serve with steamed rice for a complete meal.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Korean recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.