Korean-Inspired Spicy North Bean Paste Stew (Doenjang Jjigae)

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A hearty and warming Korean stew loaded with tofu, vegetables, and a spicy fermented soybean paste base, perfect for a comforting northern-inspired meal. This Korean-inspired soup recipe, ready in about 35 minutes, pairs water, gochugaru (Korean chili flakes), garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 Korean cuisine 180 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

4 cups water
3 tbsp doenjang (Korean fermented soybean paste)
1 tbsp gochugaru (Korean chili flakes)
4 cloves, minced garlic cloves
1 medium, sliced onion
1 medium, diced zucchini
6 oz, sliced shiitake mushrooms
8 oz, cubed firm tofu
2 stalks, chopped green onions
1 tsp sesame oil
to taste salt
to taste black pepper

Dutch ovens worth buying for low-and-slow cooking → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: In a medium pot, bring 4 cups water to a boil over high heat.
Step 2: Whisk in 3 tbsp doenjang and 1 tbsp gochugaru until fully dissolved to form the stew base.
Step 3: Add 4 minced garlic cloves and 1 sliced medium onion; simmer over medium heat for 5 minutes until fragrant.
Step 4: Stir in 1 diced medium zucchini and 6 oz sliced shiitake mushrooms; cook for 7 minutes until vegetables begin to soften.
Step 5: Gently add 8 oz cubed firm tofu and simmer for another 5 minutes to heat through.
Step 6: Season with salt and black pepper to taste and drizzle 1 tsp sesame oil over the stew.
Step 7: Remove from heat and garnish with 2 chopped green onions before serving hot with steamed rice.