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Sample recipes are home-cooking guides and have not been professionally tested. Nutrition values are rough estimates. Always check ingredient labels for allergens.

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Korean Soybean Paste Stew With Zucchini And Tofu · Cooking Culmination

Discover / Korean inspired

Editorial sample recipeKorean inspiredbeginnerVegetarianDairy-Free

Korean Soybean Paste Stew With Zucchini And Tofu

Name: Korean Soybean Paste Stew With Zucchini And Tofu
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Korean inspired
Ingredients: 3 tbsp Korean fermented soybean paste (doenjang); 250 g medium-firm tofu, cut into 2cm cubes; 1 medium zucchini, sliced into half-moons; 100 g shiitake mushrooms, stems removed, sliced; 3 cloves garlic, minced; 2 stalks green onions, chopped; 1 tsp Korean red chili flakes (gochugaru); 950 ml halal vegetable broth

A deeply comforting home-style Korean soup featuring earthy fermented soybean paste, delicate tofu cubes, and soft summer squash.

Prep: 15 min
Cook: 20 min
Total: 35 min

AI-generated illustration of Korean Soybean Paste Stew With Zucchini And Tofu

AI illustration

Ingredients

Servings

3 tbsp Korean fermented soybean paste (doenjang)
250 g medium-firm tofucut into 2cm cubes
1 medium zucchinisliced into half-moons
100 g shiitake mushroomsstems removed, sliced
3 cloves garlicminced
2 stalks green onionschopped
1 tsp Korean red chili flakes (gochugaru)
950 ml halal vegetable broth

Allergen information

This recipe contains or may contain:

Based on ingredient names only. Brands differ and cross-contact can happen — always check labels.

Technique to learn

Jjigae Stewing

Simmering seasoned broths quickly with fresh vegetables and bean curd for a dense, highly aromatic pot stew.

Instructions

Step 1: Pour the vegetable broth into a medium saucepan over medium heat.
Step 2: Add the soybean paste (doenjang) using a fine strainer to dissolve it smoothly into the broth.

Step 3: Stir in the minced garlic and gochugaru, bringing the broth to a steady boil.

Step 4: Add the sliced zucchini and shiitake mushrooms, then reduce the heat to medium-low to maintain a gentle simmer for 7 minutes.

Step 5: Carefully slide the cubed tofu into the simmering stew to avoid splash injuries.

Step 6: Simmer for 5 more minutes until the vegetables are tender and the tofu has absorbed the broth's savory flavors.

Step 7: Stir in the chopped green onions and remove from heat immediately.

Step 8: Ladle into bowls and serve alongside steaming white rice.

Cooking tips

Using a small strainer when adding doenjang prevents coarse paste clumps in your stew broth.
Do not over-boil after adding tofu so it maintains its tender texture.
Original home-cooking adaptation inspired by Korean inspired; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.