Korean tofu soybean paste soup (두부 된장찌개) is a common soup in Korea. If you cannot eat spicy food, you can skip the red pepper paste, the red pepper powder, and the hot peppers. If you are a vegetarian, use 4 shiitake mushrooms instead of 2, and skip the beef.
Yield: 2 Servings
Short Korean Lesson: *^^*
- DuBu (두부) = Tofu
- GahmJa (감자) = Potato
Video Instructions
Main Ingredients
- ⅓ Cup Potato
- ⅓ Cup Zucchini
- ⅓ Cup Onion
- ½ Tofu
- 1 Green Onion
- 1 Hot green Pepper
- ½ Red Hot Pepper
Broth Ingredients
- 3 Cups Water
- 1 Pack of Dried Anchovy (6 Dried anchovies)
- 6 Kelp (1 x 2 inch)
Beef & Mushrooms Ingredients
- ¼ Cup Beef
- 2 Dried Shiitake Mushrooms
- 1 Tbsp Soup Soy Sauce
- ½ Tbsp Garlic
- 1 tsp Sugar
- 1 tsp Sesame Oil
- 1 Pinch Black Pepper
Seasoning Ingredients
- 2 Tbsp Soybean Paste
- 1 Tbsp Red Pepper Paste
- ½ Tbsp Red Pepper Powder
Directions
For the broth, add 3 cups of water, 6 pieces kelp, and 1 dried anchovy pack in a pan.
Boil for 5 minutes, and then remove the kelp and anchovies from the broth.
Cut 2 soaked shiitake mushrooms into ¼-inch cubes.
In a bowl, combine ¼ cup of ground beef, 2 shiitake mushrooms, 1½ Tbsp of soup soy sauce, ½ Tbsp of minced garlic, 1 tsp of sugar, 1 tsp of sesame oil, and 1 pinch of black pepper. Mix and set it aside to marinate while you are preparing the other ingredients.
Cut 1 handful of each: potato, zucchini, onion, and tofu, all cut into ½-inch pieces. Slice 1 green onion into 1-inch pieces. Slice green and red hot peppers into ¼-inch pieces.
Fry the mushrooms and beef in a pan until the beef is completely cooked.
Add the broth and potato. Cook for 5 minutes on high.
Add the onion and zucchini and cook until the potato is soft.
Occasionally remove the foam on the surface of the soup.
Add 2 Tbsp of soybean paste, 1 Tbsp of red pepper paste, and ½ Tbsp of red pepper powder. Mix to dissolve the paste. Cook 5 more minutes.
Add the green onion, tofu, and hot peppers. Cook for 2 more minutes, then turn of the heat.
Enjoy! 
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Hi Aeri,
I cooked 두부 된장 찌개 last night for dinner. It was sooooooooo 바시다!! I didn’t have fresh peppers or pepper paste so I used 1 tbsp of pepper powder and extra black pepper and that was about how spicy I can eat it!
The only trouble I had was that it took 2 hours to re-constitute the dried shitake. So I had to wait
. And I ate dinner at 11pm 
. I also substituted canned sardines for the beef since that’s what I had.
It was worth the wait!
Thanks again!
Jocelyn
i want to try cook the tofu soybean paste soup,,but i am just wonder where did i buy some ingredients of that,,,,thank you
hi rhiane,
Please check Korean or Asian grocery store if you have around… thanks
finally made it Aeri….I substituted the korean dried anchovies with Indonesian semi dried baby anchovies/teri nasi/rice anchovy (it does look like rice. I don’t have kelp tho…so I didn’t use it, but it is still yummy :p
hi yasmin,
Oh.. thanks for trying it.. if it was yummy..that’s important. good job..
The weather is getting colder here in Saudi Arabia, and this is perfect with a bowl of jasmine rice. I should run to get the tofu now…
hi yasmin,
Enjoy your soup.
Oh…I like jasmine rice for some American food.
i came upon your website from a friend and i have to say, I LOVE YOU FOR IT! being a korean-american, i really appreciate all these recipes as you know our mom’s don’t measure out anything! we love, love, love this dwenjang jigae – sooo good! my 2 yr old son loves it too! true korean boy. i have made other things and have enjoyed it all. i am happy to have found this website and esp because you seem so sweet and genuine. THANK YOU!
hi jane,
hehe.. when I cook.. many times.. I don’t measure out either… that’s why I have to cook something and write down the amount to make a recipe.. ^^ oh.. your son is cute.. i can’t wait for my son try my Korean food.. thank you very much.. hope to see you more often..
Hello Aeri! I love this recipe, but I was just wondering did you buy the dried anchovy packs at an asian market? That sounds so much better than buying the dried anchovy packs with the actual anchovies! hehe Hope you can help me out, thanks!
hi Holly Dinh,
Yes, I got the anchovy pack in a Korean grocery store in USA.. I prefer to use it than real anchovies..actually.. hehe thanks
Aeri,
I’ve just returned from Korea (tear!) last week and want to make this recipe for my entire family for Christmas–we are a big family–maybe 25-30 people in total. SO, I’ve gotta figure out how to multiple this recipe to make a gigantic pot of it. Any suggestions??
My boyfriend and I (well, he did all the cooking) used this site while in Korea and LOVED all of your recipes!
Thanks
Holly
hi Holly,
wow.. 25-30 people are a lot @,@
My recipe is for 2 serving..but I can consider it as.. up to 3-4 people can eat… so multiple the recipe… (maybe 8 times ??? ) I hope you enjoy your meal with your family. ^^ thanks..
Hi Aeri
If I don’t have any anchovy packs can I use fish sauce instead?
Thanks
hi Minh,
You can use a little bit of fish sauce.. or just skip the anchovy pack part.. ^^
Hi,
I used small dried shrimps instead (There’s only Chinese markets around me) and it tasted GREAT! … now my aunt’s (who’s Vietnamese)is making me teach her how to make it… O_o
THANKS AGAIN!!!
hi Minh,
Small dried shrimp..sounds good.. good try.. ^^ thanks
delicious
thanks
hi lisa p,
thanks
Gooooooooooooooooooooooood job ~~~
Hello. I like your site. I have a question. I don’t like my doen jjahng jigae with a spicy taste so can I add more soy bean paste instead of adding the red pepper flakes and hot paste?
hi hellokitty08,
Aha.. you can just skip the spicy ingredients.. and adjust the amount of saltness with salt.. soy sauce or soy bean paste.. ^^ thanks
what kind of soybean paste do you use?
hi deborah,
I use different Korean brand soy bean paste..but recently..I’m using Korean brand..Sempio soy bean paste..and like it..try it someday ^^
Aeri….I’m from Ja and have been to Koera twice. I absolutley love korean food and so I bought the ingredients and tried it. It was sooo spicy but deliciouss mmmm good yum!!
Aeri….can I reuse thhe kelp? And can I add it directly to the soup instead of taking it out?
hi Tina,
What I read and heard of kelp for cooking is.. it’s not good to cook the kelp too long.. 5 minutes are good.. they say.. if it’s over cooked.. it starts to get (sticky.. glutinous thing) and that’s not good to eat..something like that.. so usually I discard it.. thanks
Hi Aeri,
I’m not a big fan of dried anchovies, so it would be great if you could please give me some suggestions in place of the dried anchovies for making good broth =D
Thanks a lot Aeri! I really appreciate all of your effort put into your recipes, so keep up the good work!
Also, could I please request for a 빈대떡 recipe? Thanks thanks!!! =D
hi Lisa,
I don’t like dried anchovy flavor either..that’s the reason why I always use the dried anchovy pack instead of dried anchovies.. it’s less strong for flavor.. anyway.. my suggestion is.. boil the shiitake mushroom when you make the broth with kelp..and later marinate the cooked mushroom with beef.. I will add your request in my list.. thanks
Hey Aeri!
I made this dish to my mom and she loved it so much!
(We’re a korean family)
She said it’s even better than her own 된장찌개!
Thank You!
Hi again Aeri
I’ll be making this soup, but I’m wondering.. what difference in taste would it make to use or not use the green pepper? Thanks in advance for answering my question~
hi Jane,
the green pepper will give a little more hit (hot) to it.. so you can skip if you don’t want that.. ^^
안녕하세요,
I tried making this and it turned out great! Thank you so much for teaching me how to make 두부 된장 찌개. It’s one of my favorite dishes!
hi Chris,
That’s what I want to hear.. i’m happy you liked your soup. thanks
I cooked a clam version of this soup and it was a hit with my Fiance.
Thank you for posting this!
Hi Dexter,
oh… clam.. that will give even better flavor for this soup.. Good job !!! thanks
Hi Aeri! I tried your recipe and it tastes very similar to my mom’s recipe! I was so happy. My mom is usually pretty vague when she is telling me how to make something, so I am so happy that you posted this recipe. I’ve tried making it on my own before and something was missing. I think it must’ve been the broth. Thanks so much! It’s delicious ^_^ and I enjoy using your recipes.
Hi, blasian
Hope to see you more often.
Thank you very much for your comment.
It’s really happy to hear that you liked it..and even it was similar to your mom’s… hehe.. I always think that mom’s food is the best. thanks
tomorrow, we have friends coming over for our korean dinner. i’ll will be making this plus my already made jangjorim, seasoned cuttlefish, seasoned garlic top, spicy fish cake, japchae, bulgogi,stir fried zucchini and my homemade kimchi. wooow, full course,right? they are all from your recipes ^_^!!!!
Hi, layping
hehe thanks !!!
oh.. hey…tell me the truth.. actually you are a Korean..right… =P You have more Korean food than me. @,@ Give me some ~~~~
no, i’m not korean :[
but i like to have different themes for my dinners. today, i made filipino food for my guests. i always have guests coming for dinner on saturday ^_^
btw, my sis put pics of the food i made on her blog. i’ll send you her website,ok?
Hi, layping
wow… always have guests for dinner on saturday ?? I want to go there too..and try your delicious meal…
hehe..I know you are not a Korean. That was a joke ~~~
Yes… please send me the website..
aha..did you check the reply on the forum about “how to post pictures” ?? my husband answered to your question yesterday. hehe..
Hello Aeri,
I recently joined your site. I randomly found it while searching for help making Korean food. I’m an American woman married to a wonderful Korean man. I’m trying to learn many Korean dishes these days, and your site is so helpful! Thank you so much! One question…if you don’t have kelp to make broth, is there another way you can do it?
Hi, fredaj20
Wow… Nice to meet you !!!
So you are also related with Korea… hehe Nowadays I realized there are more western girls who married to Korean guys than I thought. I’m happy that my blog can be a little helpful for your Korean cooking. I’m sure your husband will happy and appreciate on your effort. about your question.. If you can get..I highly recommend you to try using kelp..because it’s not only good for flavor for your soup but also good for your health. But if you have to use something else.. I will say.. dried shiitake mushrooms.. dried small shrimp (for making broth..) .. or just skip kelp part if you don’t have.. Thanks !!!!
Hi ^-^ Im doing alright thanks! just moving so im pretty tired now XD
Yes i tried it! It was really yummy!=D everyone loved it! :] thanks again!
Hi, Wing Chun
Good.. you are doing alright. moving ?? moving your house ?? wow.. you got success for your soup. Thanks for telling me that. very happy ~~~ ~:)
Hi Aeri, how are you? ^^
thanks~!
Im soooooooo making this tonight! hehe it looks great
Hi, Wing Chun
I’m pretty good. how about you ??
haha..will you try it?? I hope you will enjoy your supper with Korean soup. Thanks !!!
Hello! Thank you so much for all of your helpful recipes along with videos! They are helping me immensely! I am an American woman married to a Korean man, so I am learning how to cook a whole different world of foods!
I appreciate this! I have a question…
if you dont have kelp, is there anything else you can use for the broth?
Hi, Freda
Nice to meet you !!!
Wow, your husband is a Korean. great !!! I’m happy to hear that my cooking videos are helpful to you.
Aha, if you don’t have kelp.. you can use dried shittake mushrooms or dried shrimp.(There are tiny dried shrimp for making broth..). but kelp is very healthy seaweed, so I recommend you try to find it in Korean or Asian store if you can.. Thanks !!!
It turned out great!! I made it again today
Hi, Patty
Have a good week ~~~
haha.. good !!! Thank you
This looks awesome!! I am going to make it this week – perfect for a cold, rainy day!!!
Hi, Patty
Oh.. did you try it ? I wonder if you liked it. I hope you did ^^ Thanks for comment !!!!