Doenjang jjigae

Doenjang jjigae

Course Main Course
Cuisine Korean
Servings 2 bowls
Author VegBurge


  • 3 tbsp doenjang (soy bean paste)
  • 1 onion chopped
  • 1 red pepper chopped
  • 5 mushrooms chopped
  • 2.5 cups water
  • 225 g tofu
  • 2 eggs


  1. Put the vegetables and water into a saucepan and cover. Cook over medium heat and bring to a boil.

  2. Stir in the soybean paste, mixing well. Cover and simmer for 20 minutes.

  3. Meanwhile, hardboil the eggs and then allow them to cool a little.

  4. Add the tofu and cook for another 3 minutes.

  5. Take it off the heat and serve.

  6. Peel off the shell from your eggs, cut in half, and serve on top.

Recipe Notes

For a finishing touch, try chopping finely some spring onions and scattering them over the finished soup in the bowl.