Korean Soy Bean Paste Stew “Dwenjangjjigae”

This week’s stew menu is korean soy bean paste stew. Simple and delicious.


  • 1 dashi piece (5×5) and a teabag of korean dried small shrimp
  • 2 small korean green squash or 1 medium sized
  • 1/2 tofu square
  • 1 onion
  • 1 package of mushroom of choice
  • 1/2 of big korean spicy green chili or 1 medium sized
  • 1 korean big green onion
  • 2 tbsp of korean soy bean paste
  • 1 tbsp of gochujang
  • 1 tbsp of korean red chili powder
  • 1 tbsp of mince garlic
  • 1 tbsp of korean soup use soy sauce
  • 1 tbsp korean fish sauce


  1. First make the broth. It is my go to basie broth for a lot of my korean soups and stews. In 5 cups of water put the dashi and teabag. Let it come to boil and cook for about 15 minutes.
  2. While waiting for the broth to come together, clean and prep the vegetables.
  3. Slice the squash into half moon shapes, slice the onion, green chili. Slice the tofu into small squares. Cut the mushrooms to match the size of other ingredients.
  4. Add in the soybean paste, gochujang and minced garlic. Let the paste dissolve then add in the squash, onion qnd green chili first.
  5. Let it come to a boil then add in the soy sauce, fish sauce with the tofu, green onion and mushrooms.
  6. Once the ingredients have softened and cooked through about 20-30 minutes, it is ready. While letting it cook, skim off the scum.

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