Doenjang Jjigae (Soybean Paste Stew) Hot Pot with Seafood and Vegetables

A hearty and flavorful Korean soybean paste stew (Doenjang Jjigae) featuring a variety of seafood and fresh vegetables, perfect for simmering in a hot pot and sharing.

Prep Time

15 minutes

Total Time

45 minutes

Calories

275

Level

Easy

Yields

4 servings

Cost

£2.86

Season:

Meal Type:

Cuisine:

Main Ingredient:

Dietary:

Gluten-Free•Dairy-Free

Mood:

Comfort Food•Healthy•Spicy

Ingredients

Servings

3tablespoonsDoenjang (Korean Soybean Paste)(Adjust to taste)

£0.75

1tablespoonGochujang (Korean Chili Paste)(Adjust to taste for spice level)

£0.40

4cupsAnchovy Broth or Dashi(Can use water if broth is unavailable, but broth is recommended)

£1.20

0.5blockFirm Tofu(Diced into 1-inch cubes)

£0.80

0.5mediumZucchini(Sliced)

£0.40

0.5mediumOnion(Sliced)

£0.20

2stalksGreen Onion(Chopped)

£0.30

1packageEnoki Mushrooms(Trimmed)

£1.00

4driedShiitake Mushrooms(Rehydrated and sliced, or 4 fresh shiitake mushrooms sliced)

£1.50

0.5lbClams or Mussels(Scrubbed clean)

£2.00

0.3lbShrimp(Peeled and deveined)

£2.50

1cloveGarlic(Minced)

£0.10

0.5teaspoonKorean Chili Flakes (Gochugaru)(Optional, for extra heat)

£0.30

Total Cost

£11.45

£2.86 per serving

The Method

1
In a hot pot or large pot, combine anchovy broth (or dashi), doenjang, and gochujang. Stir well to dissolve.
2
Add the onion, zucchini, shiitake mushrooms, and garlic to the pot. Bring to a boil.
3
Reduce heat to a simmer and add the tofu, clams or mussels, and shrimp.
4
Simmer for about 10-15 minutes, or until the clams/mussels have opened and the shrimp is cooked through. Discard any clams/mussels that do not open.
5
Stir in the enoki mushrooms and green onions. Cook for another 2-3 minutes until the mushrooms are slightly softened.
6
If desired, sprinkle with Korean chili flakes (gochugaru) before serving.
7
Serve hot pot style, allowing everyone to ladle their own portion of the stew into bowls.

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My Notes

Nutrition Information

Nutrition per serving (450g)

275 kcal / 1151 kJ

Carbs

22g

8% of RDA

Fat

10g

14% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

7 g

8% of RDA

Sodium

1350 mg

59% of RDA

Saturated Fat

2 g

10% of RDA

Chef's Tips

Adjust the amount of doenjang and gochujang to your taste preference.

You can add other vegetables such as potatoes, Korean radish (mu), or bell peppers.

For a vegetarian option, omit the seafood and use vegetable broth. Add more tofu or other plant-based protein.

Serve with rice and various Korean side dishes (banchan).

Cooking Equipment

Hot Pot or Large Pot

Knife

Cutting Board

Wine Pairings

No wine pairing suggestions available for this recipe.

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