Doenjang Tofu Stew
Estimated $6.34 recipe · $3.17 per serving (US / USD)
A deeply savoury Korean fermented soybean paste stew with silken tofu, courgette, and mushrooms.
The recipe
Doenjang Tofu Stew
A deeply savoury Korean fermented soybean paste stew with silken tofu, courgette, and mushrooms.
Ingredients
- 300g silken tofu, cut into 2cm cubes
- 160g jasmine rice
- 150g mushrooms (shiitake or chestnut), sliced
- 1 small courgette, diced
- 1/2 onion, diced
- 2 tbsp doenjang (Korean fermented soybean paste)
- 1 tsp gochugaru or chilli flakes
- 2 garlic cloves, grated
- 600ml water or light vegetable stock
- 1 tsp sesame oil
- 2 spring onions, sliced
Estimated recipe cost
$6.34 for 2 servings · $3.17 per serving
US grocery planning estimate in USD. Includes the amounts used from the listed ingredients, including pantry items. Prices and portion weights vary.
Ingredient-by-ingredient breakdown
| Ingredient & price basis | Cost used |
|---|---|
| 300g silken tofu, cut into 2cm cubesPlanning assumption · $2.20 / 397 g · Uses 300g | $1.66 |
| 160g jasmine riceRetail benchmark · $3.75 / 907 g · Retail reference · Uses 160g | $0.66 |
| 150g mushrooms (shiitake or chestnut), slicedPlanning assumption · $2.00 / 227 g · Uses 150g | $1.32 |
| 1 small courgette, dicedPlanning assumption · $1.50 / 454 g · Assumes 200 g per item | $0.66 |
| 1/2 onion, dicedRetail benchmark · $2.84 / 1361 g · Retail reference · Assumes 150 g per item | $0.16 |
| 2 tbsp doenjang (Korean fermented soybean paste)Planning assumption · $3.00 / 300 g · 1 tbsp ≈ 15g | $0.30 |
| 1 tsp gochugaru or chilli flakesPlanning assumption · $2.00 / 60 g · 1 tsp ≈ 2.5g | $0.08 |
| 2 garlic cloves, gratedRetail benchmark · $0.72 / 30 g · Retail reference · Assumes 3 g per item/portion | $0.14 |
| 600ml water or light vegetable stockPlanning assumption · $1.50 / 946 ml · Uses 600ml | $0.95 |
| 1 tsp sesame oilPlanning assumption · $4.00 / 148 ml · 1 tsp ≈ 5ml | $0.14 |
| 2 spring onions, slicedPlanning assumption · $0.90 / 100 g · Assumes 15 g per item/portion | $0.27 |
| Estimated total | $6.34 |
Retail references are representative products, not quotes for every variety. Other prices are editorial planning assumptions. Checked 9 October 2026; these are not live prices.
Price bases and quantity assumptions refer to the original recipe. Unspecified quantities use the assumptions shown above. Listed optional ingredients are included. Unlisted sides, extra seasoning, tax, energy and delivery are excluded. Buying full packages will cost more.
Instructions
- Cook the rice as per package instructions or: rinse, add 320ml water, bring to a boil, cover on lowest heat for 12 min, then steam 5 min off heat.
- Heat a little oil in a medium saucepan over medium heat. Add the onion and cook 3 min until softened. Add the grated garlic and gochugaru and stir for 30 seconds until fragrant.
- Add the mushrooms and courgette and cook 3 min, stirring occasionally. Dissolve the doenjang paste in a ladle of the water, stirring to break it up, then pour it and the remaining water into the pan.
- Bring to a gentle boil, then carefully add the silken tofu cubes. Simmer uncovered for 10 min — the tofu will absorb the broth and the flavours will deepen. Season with a pinch of salt if needed (doenjang is already salty, so taste first).
- Finish with a drizzle of sesame oil and stir once gently. Ladle into bowls alongside the rice and scatter over the spring onions.
Recipe notes
Doenjang has a much stronger, earthier flavour than miso — start with 1.5 tbsp if it's your first time with it. It's worth tracking down at an Asian supermarket.
Estimated nutrition per serving
380 kcal · 24g protein. Values are estimates and vary with brands, substitutions and portions.
Recipe images may be AI-generated illustrations. Nutrition figures are estimates.