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Black Soybean Barley Doenjang Stew (Geomeun Kong Bori Doenjang Jjigae)

Photo: Korea Ministry of Food and Drug Safety

South Korea

Black Soybean Barley Doenjang Stew (Geomeun Kong Bori Doenjang Jjigae)

검은콩보리된장찌개

Soup & stew · Boiled

Soups & stewsCourse
84kcal · per serving
4/5Spice
No pork
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Recipe

Black Soybean Barley Doenjang Stew (Geomeun Kong Bori Doenjang Jjigae)

🌶 Spicy 4/5No porkNo meat or alcoholContains: gluten, soy, fish, shellfish

Ingredients Tap an ingredient to check it off

Servings1
Shopping in
  • black soybeans검은콩(30g)
    30 g
  • zucchini애호박(30g)
    30 g
  • onion양파(20g)
    20 g
  • black soybean tofu검은콩두부(30g)
    30 g
  • shiitake mushrooms표고버섯(5g)
    5 g
  • red chili pepper붉은 고추(2g)
    2 g
  • cheongyang chili pepper청양고추(2g)
    2 g
  • green onion대파(5g)
    5 g
  • Broth: littleneck clams육수 바지락(20g)
    20 g
  • dried anchovies멸치(5g)
    ↔ No dried anchovies? For stock, use dashi powder or a mix of kombu and dried shiitake. Vegetarian: kombu and shiitake only.
    🛒 Where to buy: Korean or Japanese grocery stores (dried anchovies are in the dried goods aisle)
    5 g
  • dried kelp (dasima)다시마(1g)
    1 g
  • Barley doenjang: barley보리된장 보리(20g)
    20 g
  • low-sodium doenjang (soybean paste)저염된장(20g)
    ↔ No low-sodium doenjang (soybean paste)? Use red or brown miso. Miso is sweeter and milder, so add a little more and a pinch of salt.
    🛒 Where to buy: Korean grocery stores; miso is in most supermarkets
    20 g

Nutrition per serving

84kcal
2.2gCarbs
1.4gProtein
0.5gFat
432.7mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

  1. Steam the barley in a steamer with rising steam, mix it with the low-sodium doenjang, and let it rest to make barley doenjang.
  2. Boil the black soybeans and grind them.
  3. Add the clams, dried anchovies and dried kelp to the black soybean cooking water (200g) and boil to make the broth.
  4. Cube the zucchini, onion, black soybean tofu and shiitake mushrooms, and slice the red chili pepper, cheongyang chili pepper and green onion on the diagonal.
  5. Dissolve the barley doenjang in the broth and add the zucchini, onion and shiitake mushrooms and boil.
  6. Add the ground black soybeans to adjust the thickness, then add the black soybean tofu, green onion and chili peppers and bring to a quick boil to finish.
💡 TipSteamed barley is aged with the doenjang to reduce the amount of doenjang used, lowering sodium intake. Ground black soybeans are also added to increase sodium excretion.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.

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