Tofu and soybean paste stew

By Kim Yong-ja

The “jjigae” should be a bit on the salty side. You may have to adjust the “doenjang” (soybean paste) quantity according to its salt contents. In case you use Japanese miso, use darker color. Tofu and green chili are a must for this dish.


INGREDIENTS (serves 4)

1/2 cube TOFU, cut into smaller cubes

1 tablespoon vegetable oil 1 small onion peeled, divided into half and sliced

1 garlic clove, crushed 1/3 cup chopped pork (preferably a bit fatty)

2 cups milky rice water from rinsing rice

3 tablespoons Doenjang (soybean paste)

1/3 teaspoon Myeolchigaru (anchovy powder)

1 large potato, cut into cubes

4 pieces Shitake mushrooms sliced

1 small zucchini, cut into cubes

1 “Putgpchu” (green chili), sliced



1. Put doenjang (soybean paste) in a sieve and immerse the sieve in the milky rice water. Press down doenjang with the back of a spoon until it dissolves. Set aside.

2. Heat a medium pot, add vegetable oil and saute the onion until translucent. Add garlic and pork and saute just a bit more.

3. Add dissolved doenjang water, myeolchigaru (anchovy powder) and potatoes to the pot and bring to a boil. Let it simmer until the potatoes are cooked.

4. Add mushrooms, zucchini pieces and cook until they soften (2 minutes). Then add tofu cubes, putgochu (green chili) and bring to a boil again. Serve hot.