Perfect Hearty Korean Soybean Stew

A Warm Family Tradition

Growing up, my family had many special meals, but nothing felt as comforting as my mom’s Hearty Korean Soybean Stew. Every chilly evening, I could smell the rich flavors wafting through our small kitchen. It was a warm hug on a cold night. My mom always used fresh ingredients, like tender pork and soft tofu, making sure to add the special soybean paste, called doenjang. I loved watching her cook, stirring the pot while telling me stories about her childhood in Korea.

Learning the Recipe

One day, I asked my mom if I could help her make the stew. She smiled and said it was time for me to learn. I chopped the vegetables, feeling proud to be part of this tradition. My mom taught me to sauté the pork and mix in the doenjang, explaining how it gives the stew its rich flavor. As we added water, I felt excited. The mixture bubbled and filled our home with a mouthwatering scent. I could hardly wait to taste it!

Sharing with Loved Ones

When the stew was ready, we gathered around the table with my family. The stew was hot and steaming, a bright yellow-green from the fresh vegetables. I served it with a bowl of fluffy rice, and everyone took a big spoonful. The first bite was magic; the flavors danced in my mouth. We shared stories and laughter as we enjoyed our meal together. I felt grateful to be with my family, sharing this dish that meant so much to us.

Passing It On

Now that I am older, I often make Hearty Korean Soybean Stew for my friends. Each time I cook it, I think of my mom and the lessons she taught me. I want to share this warm dish and the love behind it. I hope my friends feel the same comfort I did as a child. Cooking this stew is not just about the food; it’s about family, memories, and sharing love through every bite.

Chef’s Notes-Hearty Korean Soybean Stew

• Always use fresh vegetables and high-quality pork for the best flavor. Fresh ingredients will enhance the dish’s overall taste and texture.
• Make sure to use authentic doenjang for the most authentic flavor. If you can’t find it, miso paste can work as a substitute, but the flavor will differ slightly.
• For a deeper flavor, use anchovy broth instead of water. It adds umami that complements the soybean paste well.
• Adjust the level of gochugaru (Korean chili flakes) based on your spice preference. You can start with less and add more during cooking if desired.
• Avoid overcooking the tofu and vegetables. They should be tender but still retain their shape and texture.
• Consider adding a dash of sesame oil just before serving for a nutty flavor that elevates the dish.
• Feel free to include other vegetables like mushrooms, spinach, or bok choy for added nutrition and color.
• Serve with a side of banchan (Korean side dishes) like kimchi or pickled radish to complement the stew and create a complete meal.
• This stew keeps well in the fridge for up to three days. Reheat gently on the stove, adding a splash of water or broth if it thickens too much.

Hearty Korean Soybean Stew

Recipe by Kimmy

Course: Main Course, Side DishCuisine: KoreanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

15

minutes

Calories

150

kcal

Total time

35

minutes

Dive into the rich flavors of Korea with our Hearty Korean Soybean Stew! Packed with tender pork, silky tofu, and fresh vegetables, this comforting dish brings warmth and satisfaction to any meal. Perfectly balanced with savory soybean paste and just the right amount of spice, it’s a must-try for anyone craving an authentic and delicious Korean experience right at home.

Ingredients

• Proteins

• 4.5 ounces fatty pork shoulder or tender beef slices

• Vegetables

• 1 medium-sized zucchini diced into 1-inch pieces

• 2 ounces Korean radish or alternatively, one small potato cut into 1/4-inch thick bite-sized chunks

• 0.5 medium onion thinly sliced

• 1 fresh chili pepper either green or red, julienned

• 1 scallion roughly chopped

• Tofu

• 10 ounces firm tofu cubed into 1-inch squares

• Seasonings

• 2 tablespoons Korean soybean paste (doenjang)

• 1 teaspoon Korean chili flakes (gochugaru) adjust based on heat preference

• 2 teaspoons minced garlic

• Liquids

• 2 cups water or prepared anchovy broth

• 1 teaspoon vinegar optional

Directions

• Prepare Ingredients – 10 minutes: Begin by cutting the firm tofu and zucchini into roughly 1-inch cubes. Slice the Korean radish or potato into thin, bite-sized pieces about 1/4-inch thick. Thinly slice the onion and your chosen chili pepper, then chop the scallion into small pieces. Finally, slice the pork into thin strips suitable for sautéing.
• Sauté Base Ingredients – 5 minutes: Heat a small pot over medium heat and drizzle a bit of oil. Add the sliced pork, Korean soybean paste, and chili pepper flakes to the pot. Sauté the mixture for about 3 to 4 minutes until the meat is browned and the paste is well incorporated.
• Combine Remaining Ingredients – 6 minutes: Introduce the sliced onion, minced garlic, tofu cubes, diced zucchini, and sliced chili pepper into the pot. Allow the soup to return to a boil and cook for an additional 5 to 6 minutes until the vegetables are tender and the tofu is heated through.

Equipment

• dutch oven

Notes

• Ensure the soybean paste is fully dissolved for a smooth broth. Adjust the level of spiciness by modifying the amount of chili flakes or peppers. For a richer flavor, use anchovy broth instead of plain water. Serve immediately while it’s hot and bubbling for the best taste. Pair with steamed rice and other Korean side dishes (banchan) for a complete meal. You can add more vegetables like mushrooms or spinach for added nutrition.

Nutrition Facts

• Calories: 150kcal
• Carbohydrates: 10g
• Protein: 12g
• Fat: 8g
• Saturated Fat: 2g
• Cholesterol: 25mg
• Sodium: 700mg
• Potassium: 400mg
• Fiber: 3g
• Sugar: 4g
• Vitamin A: 15IU
• Vitamin C: 10mg
• Calcium: 15mg
• Iron: 10mg

FAQ-Hearty Korean Soybean Stew

Can I make this stew vegetarian?

Yes! You can substitute the pork with mushrooms or a plant-based protein like tempeh, and use vegetable broth instead of water or anchovy broth.

How spicy is this dish?

The spice level can be adjusted by varying the amount of gochugaru and fresh chili pepper you use. Start with less and taste as you go.

What can I use instead of Korean radish?

If you can’t find Korean radish, daikon or regular white radish works as a good substitute. Alternatively, you can use small pieces of potato.

Can I freeze the stew?

Yes, this stew can be frozen for up to a month. To reheat, thaw it in the refrigerator overnight and warm it gently on the stove.

What side dishes pair well with this stew?

This stew is excellent with steamed rice and various Korean side dishes (banchan) like kimchi, pickled vegetables, or sautéed greens.