Dwenjang Chigae
Warm, comforting, and packed with bold umami flavors, Dwenjang Chigae (Korean Soybean Paste Stew) is a hearty, one-pot wonder that celebrates the essence of traditional Korean cuisine. This rustic dish features a rich broth made from kombu and dried anchovies, infused with the nutty, savory depth of doenjang, Korea’s beloved fermented soybean paste. Brimming with wholesome ingredients like zucchini, potatoes, tofu, shiitake mushrooms, and optional protein choices such as beef, pork, or seafood, it’s a versatile and nourishing meal. Add a hint of gochugaru for a spicy kick, and garnish with fresh green onions to complete the dish. Perfectly paired with steamed white rice, this quick-to-prepare stew is ideal for cozy weeknight dinners or as a soul-warming addition to a Korean-inspired feast.
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Recipe Information
Ingredients
- 4 cups water
- 2 pieces kombu (dried kelp)
- 6 pieces dried anchovies (optional, gutted and cleaned)
- 3 tablespoons doenjang (Korean soybean paste)
- 1 teaspoon gochugaru (Korean red pepper flakes, optional)
- 1 small zucchini
- 1 medium onion
- 1 medium potato
- 7 ounces tofu (firm or soft)
- 4 pieces shiitake mushrooms (or other mushrooms)
- 2 small green chili peppers
- 2 large garlic cloves
- 2 stalks green onions
- 4 ounces protein of choice (beef, pork, clams, or shrimp, optional)
Instructions
In a medium-sized pot, combine 4 cups of water, 2 pieces of kombu, and 6 dried anchovies (if using). Bring to a boil, then reduce the heat and simmer for 10 minutes to make the broth. Discard the kombu and anchovies once the broth is ready.
While the broth is simmering, prepare the vegetables: slice 1 small zucchini into half-moons, dice 1 medium onion, peel and cube 1 medium potato, cut 7 ounces of tofu into bite-sized cubes, and slice 4 shiitake mushrooms and 2 green chilies thinly.
Mince 2 large garlic cloves and chop 2 green onions into 1-inch pieces. Set everything aside.
Once the broth is ready, add 3 tablespoons of doenjang (Korean soybean paste) to the pot. Stir well to dissolve the paste into the broth, creating a rich base.
If you prefer a bit of spice, add 1 teaspoon of gochugaru (Korean red pepper flakes). This step is optional.
Add the cubed potato to the pot first, as it takes the longest to cook. Simmer for 5–7 minutes, or until the potatoes begin to soften.
Next, add the zucchini, onion, and mushrooms. If you are using a protein like beef, pork, clams, or shrimp, add it at this stage. Simmer for another 5 minutes.
Gently stir in the tofu cubes, green chilies, and minced garlic. Simmer everything for 3–4 minutes, allowing the flavors to meld together.
Taste the stew and adjust the seasoning if needed. If it tastes too strong, you can add a bit more water; if too mild, stir in a small amount of additional doenjang.
Turn off the heat and garnish with the chopped green onions. Serve hot with steamed white rice.
Nutrition Facts
Calories |
945 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.2 g | 49% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 3981 mg | 173% | |
| Total Carbohydrate | 91.4 g | 33% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 31.7 g | ||
| Protein | 64.6 g | 129% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1062 mg | 82% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 2578 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
