Korean Doenjang Jjigae

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Doenjang Jjigae

Korea’s comfort food can now be a part of your home too! When we launched our delicious Doenjang a few months ago, we were inspired by this exact classic recipe! It’s easy, comforting, and absolutely delicious!
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Korean
Servings: 4 people
Calories: 158kcal
Cost: 250


  • 4 cups Water
  • 12 Dried Shiitake Mushrooms
  • 1 piece Kombu
  • 5 tbsp Doenjang
  • 1 Zucchini (diced)
  • 1 Potato (diced)
  • 1 Bok Choy (leaves and stems diced separately)
  • 1 cup Button Mushrooms (sliced)
  • 1 Onion (roughly chopped)
  • ½ cup Spring Onion (green part)
  • 1 cup Firm Tofu (cubed)


  • In a large pot, add the water, shiitake mushrooms, and kombu.
  • Cover with a lid and simmer for 10 minutes.
  • Now, remove the kombu and mushrooms from the water. You can discard the kombu but reserve the rehydrated mushrooms. We will slice them thinly.
  • Add the zucchini, potato, bok choy stems, button mushrooms, sliced shiitake mushrooms, and onion to the broth.
  • Cover with a lid again and simmer for 15 minutes.
  • Remove the lid and add the bok choy leaves, green onion, and tofu.
  • Simmer again for 5 minutes and your Doenjang Jjigae is ready!
  • Enjoy piping hot on a chilly day while curled up in your blanket.


Serving: 200g | Calories: 158kcal | Carbohydrates: 23g | Protein: 12g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 164mg | Potassium: 1079mg | Fiber: 6g | Sugar: 6g | Vitamin A: 9608IU | Vitamin C: 119mg | Calcium: 337mg | Iron: 3mg
Tried this recipe?Mention @urbanplatter.in or tag #urbanplatter!

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