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Martina’s Soybean Soup Recipe (aka Dwenjang Jjigae)

May 30, 2014


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So, right off the get go let me say that this soup is much easier to make than 순두부찌개 Soft Tofu Stew aka Soondubu Jjigae. It doesn’t require any oil or any cooking of meat in the pot ahead of time. The main flavour comes from the strong taste of Korean soy bean paste know as dwenjang 된장. It is not the same as Japanese miso although it does use the same base ingredient which is soy bean. Miso has a much softer flavour and is more of a smooth paste, although you can buy variations. Dwenjang is darker in colour, chunkier, and I find it to be saltier. If you’re desperate to make this soup and absolutley don’t have a Korean market, you can use miso but it will be different!

Anyhow, I thought that, since I was going to make it for dinner anyways while we were at G-Dragon’s Villa, I’d shoot a quick video to show you how it’s made. Here’s the recipe if you want more detailed info:

Doenjang Jjigae Recipe 된장찌개

Ingredients for Stew

5 Cups of Korean Anchovy Broth (Watch us make it here)
1/2 large white onion diced
1/2 medium potato cubed
5-6 cloves of garlic diced or minced
1/2 a zucchini diced
1 green pepper chopped (spicy or not spicy, your choice)
1 small bunch of enoki mushrooms
4-6 TBSP of Korean soy bean paste (that’s 된장 dwenjang paste NOT MISO PASTE)
1 square firm tofu diced into lego sized cubes (not too small or they will fall apart in the stew)

–If you like it hoooooooot: 1 TBSP Korean red pepper flakes 고춧가루
–OPTIONAL: 5-6 short neck clams or 2-4 whole shrimp

Serves 3-4 People


1. First, GUT THOSE ANCHOVIES or the intestines will make your broth taste a little bitter. Stick yer thumb right up in there and pull out all those tiny dried guts. YUM!

2. Add all the dried ingredients to a soup bag. They look like giant empty tea bags/giant metal tea balls and it makes it easier to remove all the dried ingredients in the end. If you don’t have it, you’ll have to manually scoop it all out. No biggie!

3. Add 4-5 cups of water to a medium sized pot on the stove. This pot will include all the ingredients in the end so make sure it’s big enough!

4. Add all the dry ingredients, bring to a boil, and then turn the heat down to a light boil for 10 – 15 minutes. Skim off any nasty foam and toss.

5. Taste your broth. If it’s too weak and tastes just like water, keep simmering another 5 minutes until it has a fishy/seaweed taste. Once you’re happy with it, remove all the dried ingredients. Be warned: if you boil for too long and at too hot a temperature it will taste bitter!

6. Now you’re just adding the fresh ingredients based on how long they take to cook, so first dump in the onions, potatoes, and garlic. Keep it on a medium boil for 5 minutes. If you’re adding seafood, you can add that now.

6. Add the zucchini, mushrooms, and diced pepper. Medium boil for another 5 minutes.

7. Using a soup ladle, start with 4 TBSP of soy bean paste inside it and submerge it into the soup. Using a smaller spoon mash the bean paste around with the hot broth and break up any clumps. Basically, if you just dump in the soy bean paste it can stay all clumpy and if you try to mix it up you will mash all the veggies, so it’s best to break it up in a ladle first.

8. Taste the broth. If it’s really really crazy toe curling salty you’ll need to add more water and no more soy bean paste! If it tastes watery, add another tablespoon of soy bean paste.

Korean cooking is like this, adding and tasting as you go. Since every person’s stove is different, you might have boiled away the hot water depending on the size of your pot or the strength of your stove, etc.

9. Once you’re happy with the flavour, gently add the cubed tofu (and the red pepper flakes if you want). Boil another 2-3 minutes. Check the potatoes to see if they’re cooked. If they’re done, you’re ready to serve!

Yeah! That’s how I’ve done it. If you make this yourself, I’d love to hear if you have any variations in your recipe, and I’d love to see pictures as well! So please share here in the comments. Yay!

And, as some extra footage, here’s what our dinner was like when we were at GD’s. We skimmed over it in our video last week, but we were just being silly as always. Check em out if you feel like an extra laugh or two.

Lastly, don’t forget to click on this fancy pants button below for more food videos :D



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