🇰🇷 Korean

Mushrooms Doenjang Jjigae

Name: Mushrooms Doenjang Jjigae
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Korean
Ingredients: to taste Salt; 2, chopped Garlic; 4 cloves, minced Ginger; 3 medium, cubed Potato; 400 g Mushrooms; 2, thickly sliced Carrot; 2 tbsp Sesame Oil; 200 g Tofu; 750 ml Stock or Broth; 1 Zucchini; 1 tsp Gochugaru; 3 tbsp Doenjang Paste

🇰🇷 Korean

A slow-simmered korean pot of mushrooms, root vegetables and rich broth — dinner that tastes like a warm kitchen on a cold day. 50 minutes of mostly hands-off cooking.

Prep 15 min Cook 35 min Serves 4 Medium

Ingredients

Saltto taste
Garlic2, chopped
Ginger4 cloves, minced
Potato3 medium, cubed
Mushrooms400 g
Carrot2, thickly sliced
Sesame Oil2 tbsp
Tofu200 g
Stock or Broth750 ml
Zucchini1
Gochugaru1 tsp
Doenjang Paste3 tbsp

Optional extras

Perilla Leaveshandful, to finish

Instructions

1
Warm the Sesame Oil in a heavy casserole and brown the mushrooms well on all sides — real colour means real flavour.
2
Lift the mushrooms out, soften the garlic and ginger in the same pot, then add the gochugaru.
3
Return the mushrooms, tip in the potato and carrot, and pour over the stock.
4
Cover and let it murmur gently for 35-40 minutes until everything is spoon-tender and the broth has body.
5
Season with salt and cracked pepper, then shower with perilla leaves right before serving.

Chef's tip

Prep everything before the heat goes on — korean cooking moves fast once it starts.

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Watch how it's made

Video: Mushroom Doenjang Jjigae 된장찌개 | Korean soybean paste stew · on YouTube