Quick and Simple Korean Doenjang Chigae (Bean Paste/Tofu Soup)

Quick and Simple Korean Doenjang Chigae (Bean Paste/Tofu Soup)

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"One of the most simple and quick dishes I learned to make while in Korea. Doenjang is a fermented soybean paste that can be found in Asian grocers."
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40 m servings 59 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 59 kcal
  • 3%
  • Fat:
  • 2.7 g
  • 4%
  • Carbs:
  • 5g
  • 2%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 378 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Bring vegetable stock and water to a boil in a saucepan over high heat. Stir in garlic and soy bean paste, stirring until the paste dissolves. Stir in the green onion, zucchini, tofu, and jalapeno. Allow soup to return to a boil, then reduce heat to low and simmer for 15 minutes.



This is a delicious soup. You'd probably want to add more bean paste (just put in to your liking-- taste as you go), and while you're at the Asian market, pick up anchovy powder (my package says...

Think i used the wrong type of tofu as it desintegrated but soup was stil lovely

My mom is Korean and it tastes just like she makes it. I've used this recipe several times and my family loves it just as it is.