🥣 Korean soybean paste soup (Doenjang Jjigae 된장찌개) super detailed recipe + Hong Kong kitchen tips

A Korean staple, Doenjang Jjigae is made with traditional fermented Korean soybean paste. It's rich, savory, and rich, with the vegetables soaking up the broth. A perfect comfort food with rice, whether you're in Hong Kong during a cold snap or just getting home from work! Here's how to make Korean dishes even if you haven't cooked in Hong Kong yet!

Essential ingredients (serves 3-4)

• 150-200g pork belly/beef wing/pork slices (omit if vegetarian or use mushrooms instead)

• 1/2 onion (shredded)

• 1/2 Korean zucchini/jade squash (cut into thick slices)

• Half a carrot (sliced)

• A few slices of white radish (optional)

• 1 brick of tofu (cut into large cubes)

• 1 portion of enoki mushroom/king oyster mushroom/shiitake mushroom (can be mixed)

• 1-2 Qingyang peppers/baby peppers (cut into sections)

• 1 green onion (white and green parts separated)

• 2 cloves of garlic (minced)

• 2-3 tablespoons Korean soybean paste (must be used!)

• 1 tablespoon Korean chili sauce (can be reduced or increased in spiciness, can be omitted for non-spicy versions)

• 10 dried small fish + 1 piece of kelp (soup base essence, can be replaced with chicken broth or water)

• 600 ml rice washing water (if unavailable, use water or instant Korean soup powder)

Detailed cooking process

1️⃣ Bring kelp and dried fish to a boil over high heat (10 minutes) with 600ml of rice washing water. Remove from the heat for a fresher soup base.
2️⃣ Heat a small amount of oil in a pan, stir-fry pork/beef slices until half cooked, add onion and stir-fry until fragrant, then add minced garlic.
3️⃣ Add all the vegetables and mushrooms, stir-fry over low heat for a few times, and top with tofu.
4️⃣ Add soybean paste and chili sauce, slowly pour in the soup base to soak the ingredients, and bring to a boil over medium heat.
5️⃣ Add scallion whites, carrots, and chili peppers and simmer for another 7-8 minutes until all ingredients are cooked and oil is visible in the soup base.
6️⃣ Taste the food. If it’s not salty enough, add a small amount of soybean paste or fish sauce. Garnish with green onion segments and chili slices before serving.
7️⃣ Eat with white rice or Korean rice, it is a perfect vegetarian soup!

Editor's Tips

• Korean doenjang is thicker and stickier than Japanese miso. If you don’t like the rich flavor, you can add an extra spoonful.

• Rice washing water or dried fish soup base can make the soup thicker and taste smoother.

• Tofu, mushrooms, and vegetables absorb a lot of soup, so adding more is very cost-effective.

• If you like a more Korean flavor, you can add perilla/sesame leaves or kimchi to the pot.

• Doenjang soup is perfect for clearing out your fridge. Add any vegetables you want, and you'll have a classic Korean flavor all in one pot!

The salty and fragrant soybean paste soup warms your body, and every sip of the soup lets you absorb the soybean paste flavor. It's perfect with white rice or as a refreshing drink for a cold day! A must-have Korean soup for winter! 🍲🥢