Doenjang Chiggae (Soybean Paste Soup) | Korean Recipes | PBS Food

Doenjang Chiggae (Soybean Paste Soup)

It would go well with a bowl of steamed rice and a side of kimchi. For vegetarians, simply make the recipe without any meat or seafood.



  • 9 oz medium firm tofu
  • 1/2 medium zucchini
  • ½ pack of enoki mushrooms
  • 2 shitake mushrooms
  • 1 potato
  • 1/2 onion
  • 2 oz ground beef (clams or shrimp if desired)
  • 1 chili pepper (green or red)
  • 1 scallion
  • 2 tablespoons Korean soybean paste (doenjang)
  • ½ tsp of sesame oil
  • 1 teaspoon Korean chili pepper flakes (gochugaru) optional
  • 1 tbsp minced garlic
  • 4 cups of anchovy seakelp broth or 6 cups of water


  1. Cut the tofu and zucchini into about 1-inch cubes
  2. Thinly slice the onion and shitake mushroom
  3. Heat a lightly oiled small pot
  4. Sauté the ground beef in a clay pot or sauce pan with soybean paste, chili pepper flakes, sesame oil and garlic over medium heat for 3-4 minutes
  5. Add the water (or anchovy broth) and stir well to dissolve the soy bean mixture
  6. Cover and boil over medium high heat for 5 minutes
  7. Add the onion, tofu, zucchini, mushrooms and chili pepper
  8. Boil for an additional 5-7 minutes
  9. Sprinkle chopped green onions on top before serving
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