Korean Bean Paste Soup Chigae
Warm up with the comforting, umami-packed delight of Korean Bean Paste Soup, or Doenjang Chigae, an iconic dish in Korean cuisine. This hearty stew features the rich, earthy flavor of doenjang (Korean fermented soybean paste), paired with tender chunks of tofu and a medley of fresh vegetables like zucchini, daikon radish, and potatoes. Infused with a subtle kick from gochugaru (Korean red chili flakes) and finished with a drizzle of sesame oil for a nutty aroma, this recipe is both nourishing and deeply satisfying. Simmered with anchovy stock or water, the soup develops layers of complex flavors in just 30 minutes, making it an ideal go-to for a quick yet authentic Korean meal. Serve it steaming hot alongside a bowl of fluffy white rice for the ultimate comfort food experience. Perfect for chilly evenings or when you're craving something wholesome and flavorful!
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 3 tablespoons Doenjang (Korean fermented soybean paste)
- 4 cups Water or anchovy stock
- 1 block Firm tofu
- 1 Zucchini
- 1 small Daikon radish
- 1 Onion
- 1 Green chili pepper
- 1 Potato
- 2 Garlic cloves
- 1 teaspoon Gochugaru (Korean red chili flakes)
- 1 tablespoon Soy sauce
- 1 teaspoon Sesame oil
- 2 Scallions
Instructions
Prepare the vegetables: cube the tofu, slice the zucchini, chop the daikon radish into thin pieces, dice the potato, slice the onion, and mince the garlic. Thinly slice the green chili pepper and chop the scallions.
In a medium-sized pot, bring 4 cups of water or anchovy stock to a gentle boil.
Add 3 tablespoons of doenjang to the pot, stirring to dissolve it completely.
Add the garlic, onion, daikon radish, and potato to the pot. Let them cook for about 10 minutes, or until slightly softened.
Add the zucchini, green chili pepper, and tofu cubes. Stir gently and let simmer for another 10 minutes.
Stir in 1 teaspoon of gochugaru and 1 tablespoon of soy sauce to add flavor and spice.
Cook the stew until the vegetables are tender and the flavors meld together, about 5-7 more minutes.
Drizzle 1 teaspoon of sesame oil over the soup for a nutty aroma.
Garnish with scallions before serving. Serve hot with steamed white rice for a complete meal.
Nutrition Facts
Calories |
260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.1 g | 17% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 725 mg | 32% | |
| Total Carbohydrate | 20.5 g | 7% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 5.3 g | ||
| Protein | 17.9 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 652 mg | 50% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 760 mg | 16% | |
*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.
