Soy Bean Paste Stew


Soy Bean Paste Stew is a very common stew eaten in Korea. Some say it’s Koreas version of miso soup, I say, it is a Korean stew that is made from Korea’s version of miso. Doengjan is a thicker paste or block of fermented soybeans that has a very pungent aroma.

30 min
4 servings


8 cup
7 pieces
dried anchovies
red or green jalapeno
4 clove
garlic (smashed)
1/2 cup
doenjang paste
potato (medium dice)
onion (medium dice)
zucchini (medium dice)
block tofu (firm, medium dice)
1/2 cup
green onion (chopped)
Prep Time:
10 min
Cooking Time:
20 min
Total Time:
30 min


Place 8 cups of water in a medium pot on high and quickly bring to a boil. Add in the dried anchovies, jalapeño and garlic; boil for 5 minutes.

Add in the doenjang paste, potato and onion and boil another 5 minutes. Then add in the zucchini and tofu and boil 3 minutes longer. Lastly, add in the chopped green onion and serve piping hot.

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