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Niche Topics (Food and Drinks) offers a large collection of delicious food and drink recipes to help you decide what to cook, whether it’s a family dinner, lunchbox for the kids, or entertaining friends at home. Each recipe promises a completely different taste experience, and all are really easy-to-make.

Doenjang Jjigae, a tofu soup made from soybean paste. Light flavor, smooth texture and delicate taste. Serve with rice as a hearty meal for lunch or dinner.

Korean Doenjang Jjigae (Chigae) Recipe

(serves 4)

Ingredients:

8 cups water

1½ cups dried baby anchovies, rinsed

5-6 tablespoons Korean soybean paste (doenjang or Japanese miso paste)

1 tablespoon Korean hot bean paste (gochugaru)

3 large potatoes, peeled and cut into bite size pieces

1 medium onion, diced

1 medium zucchini, cut into thick slices

6 fresh shiitake mushrooms, stems removed

1 small green chili, seeds removed and chopped

8 ounces soft silken tofu, cut into bite size pieces

1 stalk spring onion, cut into short lengths

How to make Korean soybean paste soup:

1. Boil water in a large soup pot, and add the anchovies. Let it come to a rapid boil over high heat for about 4-5 minutes. Remove anchovies from the stock.

2. Add soybean paste and hot bean paste. Stir well to dissolve completely.

3. Add potato, onion, zucchini, mushrooms and chili. Lower the heat and let soup simmer for 5-8 minutes, uncovered. Don’t forget to stir occasionally.

4. When the vegetables are almost tender, add soft tofu and spring onion.

5. Let soybean paste soup simmer uncovered, for a further 2 minutes. Turn off the heat.

6. Cover your soup pot and let doenjang jjigae sit for 1-2 minutes before serving.

Enjoy Korean doenjang jjigae (chigae) with steamed rice, kimchi and your favorite Korean side dishes.

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