🇰🇷 South Korea
Doenjang Jjigae, made with supermarket ingredients
The authentic flavor in three easy steps with what any supermarket sells, in metric, for students and anyone cooking far from home (serves 2).
20 min2 to wash
3 lazy steps
- 1
Bring water to a boil in a pot, add toenjang, soybean paste, tofu, and zucchini, then simmer for 8 minutes.
- 2
Add shiitake mushrooms and onion, cooking until vegetables are tender.
- 3
Finish with green onion and hot chili pepper, then serve hot.
🇰🇷 How it's eaten in South Korea
In Korea, it is typically served piping hot in a stoneware pot (Ttugi) alongside steamed white rice and various side dishes (Banchan).
Ingredients (serves 2)
- water700 ml
- toenjang3 tbsp
Swap: miso paste 3 tbsp（Similar depth・Everyday item）
- tofu200 g
Swap: pre-sliced tofu 200 g（No knife needed）
- zucchini1/2
- shiitake mushrooms4
Swap: canned mushrooms 250 ml（No prep）
- onion1/2
- green onion1
- hot chili pepper1
Swap: jalapeno 1/2（Easy to find）
- dried anchovies8
Swap: chicken broth 700 ml（No hunting）
- dried kelp1 sheet
Swap: lime zest 1/2 tsp（Optional）
Authentic ingredients in South Korea
- water700 ml
- doenjang3 tbsp
- tofu200 g
- zucchini1/2
- shiitake mushrooms4
- onion1/2
- green onion1
- hot chili pepper1
- dried anchovies8
- dried kelp1 sheet
Optional authentic touch
Making a rich anchovy and kelp broth (Dashi) first gives the stew its true authentic depth of flavor.
Wherever you live: Japan, Europe or anywhere else
Lazy Recipe adapts the ingredients to the supermarkets where you live. Type a dish, snap a photo of it or your fridge, and get 3 lazy steps for your servings and diet, with read-aloud and timers in Cook Mode.
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