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15-Minute One-Pot Korean Soybean Paste Soup (Doenjang-jjigae)

Name: 15-Minute One-Pot Korean Soybean Paste Soup (Doenjang-jjigae)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: korean
Ingredients: Onion; potato; Korean zucchini; shiitake mushroom; oyster mushroom; scallion; diced bird's eye chili; firm tofu (diced); pork; Korean soybean paste (Doenjang); anchovy broth/soup base; minced garlic; Korean chili paste; chili powder; rice wine; Cooking oil

groups2 servingsspeedEasycountertopsPrep: 10 minsskilletCook: 15 minsscheduleTotal: 25 minsoutdoor_grillStewedlocal_fire_departmentMedium

Allergens:warningSoywarningGluten

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

8 Steps Total

Preparation

00:00:38

warningStay safe

Hold the knife firmly when cutting potatoes and vegetables to prevent slips and cuts.

Cut 3 shiitake mushrooms, 1/2 onion, and 1/2 Korean zucchini into small pieces. Peel 1 potato and cut into cubes. Cut 1 block of tofu into thick cubes. Slice 1 scallion and 1 chili pepper into small rings, then set aside.

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Watch out

Handle tofu gently when cutting, otherwise it will crumble and fall apart easily.

Ingredients:shiitake mushroomOnionKorean zucchinipotatofirm tofu (diced)scalliondiced bird's eye chili

Tools:peelerchef's knifecutting board

Active Cooking

00:01:55

warningStay safe

Hot oil may splatter while stir-frying meat, keep a safe distance.

Add 1 tbsp of cooking oil to a small claypot over medium heat. Add 150g sliced pork and about half of the sliced scallions, stir-frying until the pork turns pale and fragrant.

local_fire_departmentMedium heat, about 2 minutes

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Watch out

Do not stir the pork too frantically at first

spread it out to sear slightly before stir-frying, otherwise the juices will escape and the meat will get dry

Ingredients:Cooking oil (1 tbsp)pork (150 g)scallion

Tools:Korean claypot (ttukbaegi)wooden spatula

Active Cooking

00:02:41

Add 2 tbsp Korean soybean paste, 1 tbsp Korean chili paste, 1 tbsp chili powder, 1 tbsp minced garlic, and 1 tbsp cooking wine. Stir-fry well with the pork until fragrant and thoroughly coated.

local_fire_departmentMedium-low heat, about 1 minute

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Watch out

Soybean paste burns easily

keep the heat medium-low and stir constantly, otherwise it will stick to the pot and taste bitter

Ingredients:Korean soybean paste (Doenjang) (2 tbsp)Korean chili paste (1 tbsp)chili powder (1 tbsp)minced garlic (1 tbsp)rice wine (1 tbsp)

Tools:wooden spatula

Active Cooking

00:02:58

Add the cut onion and some chili pieces, stir briefly, then pour in 500ml of Korean broth and stir evenly.

local_fire_departmentMedium-high heat, about 1 minute

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Watch out

Pour the broth in gently along the side of the pot, otherwise hot sauce may splash.

Ingredients:Onion (0.5 piece)diced bird's eye chilianchovy broth/soup base (500 ml)

Tools:wooden spatula

Active Cooking

00:03:15

Put the cut potato, Korean zucchini, and shiitake mushrooms into the soup, pressing them down slightly so they are submerged.

local_fire_departmentHigh heat, about 1 minute

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Watch out

Do not drop all ingredients in at once, otherwise hot soup will splash.

Ingredients:potato (1 piece)Korean zucchini (0.5 piece)shiitake mushroom (3 piece)

Tools:wooden spatula

Active Cooking

00:03:25

warningStay safe

Boiling steam is hot; do not place your hand too close to the claypot rim.

Bring to a boil over high heat, then use a ladle to skim off foam and oil from the surface to keep the soup clean.

local_fire_departmentHigh heat, about 1 minute

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Watch out

The soup is boiling vigorously while skimming

be careful of hot steam burning your hand

Tools:ladle

Active Cooking

00:03:33

Add the tofu cubes, then place 50g oyster mushrooms on top for decoration.

local_fire_departmentMedium heat, about 1 minute

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Watch out

Lower tofu into the soup gently using chopsticks, do not drop it in forcefully or hot soup will splash.

Ingredients:firm tofu (diced) (1 piece)oyster mushroom (50 g)

Tools:chopsticks

Active Cooking

00:03:46

warningStay safe

Use heat-resistant cloths when moving the hot claypot; touching bare-handed will cause severe burns.

Reduce to medium-low heat and simmer for 10 minutes until the potatoes are soft and cooked through and the soup turns rich. Sprinkle the remaining scallion and chili rings on top before turning off heat.

local_fire_departmentMedium-low heat, about 10 minutes

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Watch out

Do not use high heat while simmering, otherwise the soup will dry up quickly and burn at the bottom.

Ingredients:scallion (1 piece)diced bird's eye chili (1 piece)

Tools:pot holder / oven mitt