Is Doenjang Jjigae — Soybean Paste Stew safe for CKD patients?

This Korean recipe is rated Avoid for chronic kidney disease (CKD). Per serving it has 1480mg sodium, 510mg potassium, and 280mg phosphorus. Always check against your daily targets from your nephrologist or renal dietitian.

How can I make Doenjang Jjigae — Soybean Paste Stew more kidney-friendly?

See the CKD Tip section on this page for the specific adaptation we recommend. General principles: halve any fish sauce / soy sauce / bouillon; soak peeled vegetables in water to reduce potassium; choose lean meats; serve smaller portions of broth.

Where do these nutrition numbers come from?

Per-serving values are calculated by summing typical ingredient amounts × USDA FoodData Central values, then dividing by the recipe yield. Daily CKD limits referenced follow KDOQI 2020 clinical guidelines. Individual targets vary — always confirm with your renal dietitian.

Avoid

🇰🇷 Korea · Korean

Doenjang Jjigae — Soybean Paste Stew

Rich soybean paste stew with tofu, zucchini, mushrooms, and clams or anchovy broth.

Prep time 30 min

Servings 4

Calories 280 kcal

CKD Avoid

Nutrition (per serving)

280

Calories

280mg

Phosphorus

280 / 800mg

1480mg

Sodium

1480 / 2000mg

510mg

Potassium

510 / 2000mg

CKD Tip

Doenjang = concentrated Na. Halve, eat tofu + vegetables only.

Ingredients

3 tbsp doenjang (reduce)
Tofu, zucchini, mushroom
Anchovy broth or water
Garlic, gochugaru

Comfort Doenjang Doenjang Jjigae Everyday Stew Tofu Vegetable

Cooking Steps

1
Make anchovy stock.
2
Whisk in doenjang.
3
Add vegetables + tofu, simmer 15 min.

Add to your meal plan

Send this recipe's nutrients to the CKD Meal Calculator to track your daily phosphorus, sodium & potassium totals.

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