Classic Korean Soybean Paste Stew

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This classic Korean soybean paste stew delivers deep, savory umami from aged fermented soybean paste, paired with tender vegetables and silky tofu in a bubbling anchovy-kelp broth. It is a beloved everyday stew served family-style with steamed rice and banchan across Korean homes.

Nutrition Facts

Per serving (estimated)

• 320 kcalCalories
• 16 gFat
• 5 gSaturated Fat
• 22 gCarbs
• 4 gFiber
• 5 gSugar
• 22 gProtein
• 1180 mgSodium
• 780 mgPotassium
• 210 mgCalcium
• 4 mgIron
• 16 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the broth and base

• 4 cups water
• 8-10 dried anchovies, heads and guts removed
• 1 piece dried kelp (about 3 inches)
• 3 tablespoons doenjang (Korean fermented soybean paste)
• 1 teaspoon gochujang (Korean chili paste)
• 4 cloves garlic, minced
• 1/2 pound pork belly, thinly sliced (optional)

For the stew vegetables

• 1 small Yukon gold potato (about 6 oz), peeled and cubed
• 1/2 medium zucchini, sliced into half-moons
• 1/2 small onion, sliced thin
• 4 fresh shiitake mushrooms, stemmed and quartered
• 1 cup enoki mushrooms, trimmed
• 1 block (14 oz) medium-firm tofu, cut into 1-inch cubes
• 2 green onions, sliced, whites and greens separated
• 1 small green chili pepper (optional), sliced

Directions

1. Make the anchovy-kelp broth: combine water, anchovies, and kelp in a heavy pot and bring to a gentle simmer over medium heat for 8 minutes; remove and discard kelp just before boiling, then strain out the anchovies.
2. Return broth to a boil and add pork belly if using; simmer 5 minutes until the meat is cooked through and some fat rises to the surface.
3. In a small bowl, whisk doenjang, gochujang, and minced garlic with 2 tablespoons of the hot broth until smooth, then stir this mixture back into the pot.
4. Add potato, onion, and shiitake mushrooms; simmer 7 to 8 minutes until the potato is fork-tender.
5. Add zucchini and tofu cubes carefully so they do not break apart; simmer another 3 minutes to heat through.
6. Add enoki mushrooms and the white parts of the green onions; cook 1 minute more until the enoki just wilts.
7. Taste and adjust with a pinch of salt or more doenjang if needed; remove from heat and garnish with sliced green onion tops and green chili.
8. Serve immediately in stone bowls or a communal pot, ladled over steamed short-grain rice with Korean side dishes.

Cook’s Notes

• Use traditional doenjang aged in clay pots for the deepest, least bitter flavor; commercial doenjang works but tastes slightly saltier.
• For a vegetarian version, skip pork and anchovies and replace the broth with 4 cups of water simmered with dried kelp and a handful of dried shiitake stems.
• Add a teaspoon of Korean rice wine (cheongju) at the end for a brighter aroma, especially if skipping the pork.
• Do not boil the stew vigorously after adding tofu; gentle simmering keeps the tofu intact and the broth clear.
• Stir only from the bottom when dissolving the doenjang, as undissolved paste sinks and can scorch the bottom of the pot.

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