Soup & Stew

Black Bean & Barley Doenjang Stew

Name: Black Bean & Barley Doenjang Stew
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 30 g Black soybeans; 30 g Korean zucchini; 20 g Onion; 30 g Black bean tofu; 5 g Shiitake mushroom; 2 g Red chili pepper; 2 g Cheongyang chili pepper; 5 g Green onion; 20 g Manila clams; 5 g Dried anchovies; 1 g Dried kelp (dasima); 200 g Black bean cooking water; 20 g Barley; 20 g Low-sodium doenjang

검은콩보리된장찌개

A thick, nutty doenjang jjigae enriched with ground black beans, black bean tofu and a homemade barley doenjang. Aging steamed barley in the doenjang reduces how much paste is needed, and black beans help the body flush out sodium.

🇰🇷 A twist on Doenjang Jjigae — see the classic soybean paste stew recipe →

📝 Step-by-Step Instructions

Steam the barley in a hot steamer, mix it with the low-sodium doenjang and let it sit to make barley doenjang.

Black Bean & Barley Doenjang Stew — step 1

Boil the black beans and blend them.

Black Bean & Barley Doenjang Stew — step 2

Simmer the clams, anchovies and kelp in 200 g of the bean cooking water to make the broth.

Black Bean & Barley Doenjang Stew — step 3

Dice the zucchini, onion, black bean tofu and shiitake, and slice the chilies and green onion diagonally.

Black Bean & Barley Doenjang Stew — step 4

Dissolve the barley doenjang in the broth and simmer with the zucchini, onion and shiitake.

Black Bean & Barley Doenjang Stew — step 5

Stir in the ground black beans to thicken, then add the black bean tofu, green onion and chilies and bring to a boil.

Black Bean & Barley Doenjang Stew — step 6

📊 Nutrition Facts (per serving)

84.1Calories (kcal)

2.2 gCarbs

1.4 gProtein

0.5 gFat

432.7 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.