Doenjang has a different character than Japanese miso. It's earthier, funkier, and stronger — less sweet. The correct amount feels like too much the first time you make it.
What You Need
- 3 tbsp doenjang (Korean fermented soybean paste)
- 1 tbsp gochujang
- 1 tsp sesame oil
- 4 cups anchovy-kelp broth (or dashi or water)
- 1 small zucchini, quartered and sliced
- 1 block soft tofu (400g), cubed
- 1 cup mushrooms (any kind), sliced
- 1 small potato, peeled and diced — optional
- 4 cloves garlic, minced
- 1 onion, roughly diced
- 2 scallions, sliced (to garnish)
Anchovy-kelp broth (make first): 1L cold water + 20g dried anchovies (guts removed) + 10g dried kelp. Bring to just below boil, simmer 15 min, strain.
How to Make It
Bloom the paste: In a medium pot over medium heat, add sesame oil. Add garlic and onion. Cook 2 minutes. Add doenjang and gochujang directly to the pot. Stir and cook 1 minute — this removes the raw paste flavor.
Add broth: Pour in anchovy broth. Stir to incorporate the paste fully. Bring to a simmer.
Add vegetables: Add potato (if using) and cook 5 minutes. Add zucchini and mushrooms. Cook 5 minutes.
Add tofu: Add tofu cubes last — they break down if overcooked. Simmer 3-4 minutes until warmed through.
Taste and adjust: Doenjang varies in saltiness. Taste before adding any additional salt.
Serve: In individual bowls or the shared pot, over rice, scattered with scallions.
From our Seoul Meets Mexico City collection.