Soup & Stew

Mountain Greens Doenjang Stew

Name: Mountain Greens Doenjang Stew
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 25 g Gondre (Korean thistle greens); 10 g Sweet potato stems; 20 g Chwinamul (aster greens); 20 g Korean zucchini; 10 g Onion; 3 g Cheongyang chili pepper; 1 g Green onion; 40 g Soft tofu (sundubu); 5 g White soybeans; 5 g Shiitake mushroom; 10 g Low-sodium doenjang; 10 g Raw soybean powder; 30 g Water; 250 g Water; 2 g Dried anchovies; 2 g Dried kelp (dasima); 1.5 g Minced garlic; 2 g Gochugaru (Korean chili flakes); 3 g Perilla seed powder

산나물된장찌개

A rustic doenjang jjigae of gondre, sweet potato stems and chwinamul with zucchini and soft tofu, made with a homemade low-sodium paste of doenjang, ground soybeans and shiitake. No salt at all is added.

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

📝 Step-by-Step Instructions

Boil the soybeans, then blend them with the shiitake and 30 g of water.

Mix the low-sodium doenjang, soybean powder and blended soybean-shiitake mixture to make the homemade doenjang.

Simmer the broth ingredients in a pot, then remove them.

Cut the greens, zucchini and onion into bite-sized pieces, and slice the chili and green onion diagonally.

Dissolve the homemade doenjang in the broth, add the gondre, sweet potato stems and chwinamul, and when more than half cooked, add the zucchini and onion.

Add the soft tofu, seasoning, chili and green onion to finish.

📊 Nutrition Facts (per serving)

156.2Calories (kcal)

3.86 gCarbs

2.83 gProtein

1.13 gFat

456.5 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.