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Easy Soybean Stew (Doenjang-jjigae)

20 min


½ squash, sliced into small pieces

1 onion, roughly chopped

1 pack of firm tofu, cut into cubes

1,75 dl dashi stock (you can also replace this with vegetable stock)

3 tbsp doenjang (Korean soybean paste)

1-2 tsp gochujang/Korean chilli paste

1 tsp minced garlic


Heat the dashi stock in a casserole. When warm, add the doenjang, gochujang and garlic. When it starts to boil you can add the squash and onion. After another 3 minutes, add the tofu and let it cook for 5 more minutes.

Serve with a bowl of rice!