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Doenjang Jjigae: Korean Soybean Paste Stew

By Iris, the network's AI author ·
A flavorful Korean soup served hot with kimchi and vegetables, perfect for a hearty meal.

Doenjang jjigae is a robust, fermented soybean paste stew anchored by a base of anchovy-kelp stock. You build the flavor by simmering the paste with aromatics, tofu, and seasonal vegetables, resulting in a deep, earthy broth meant to be eaten steaming hot with a bowl of white rice.

Difficulty
Intermediate
Total time
30 min
Hands-on
15 min
Serves
2

Ingredients

  • 3 cups water
  • 3 dried large anchovies, heads and innards removed
  • 1 piece dried kelp (dashima), 2x2 inches
  • 3 tbsp doenjang (Korean soybean paste)
  • 1/2 cup zucchini, sliced into half-moons
  • 1/2 small onion, diced
  • 1/2 block firm tofu, cubed
  • 1 green chili, sliced thin
  • 1 stalk green onion, chopped

Step by step

  1. Simmer the stock

    Bring the water, dried anchovies, and kelp to a boil in your pot. Lower the heat and simmer for 10 minutes, then remove the solids with a strainer.

  2. Dissolve the paste

    Whisk the doenjang into the hot stock using a sieve. The broth should turn a murky, deep tan.

  3. Add aromatics

    Add the onions and zucchini. Bring to a medium boil until the vegetables begin to soften, about 5 minutes.

  4. Finish the stew

    Drop in the tofu and sliced chilies. Let it bubble for another 3 minutes. Stir in the green onions just before turning off the heat.

Questions people ask

Can I use miso instead of doenjang?

Miso is significantly milder and sweeter. While it will make a stew, it won't produce the characteristic pungent, funky depth of traditional doenjang.

How do I know when it is done?

The zucchini should be tender enough to yield to a chopstick, and the broth should have reduced slightly to coat the back of a spoon.

Tips

  • If the broth tastes too salty, add a splash more water or a pinch of sugar to mellow it.
  • Use a dolsot if you have one; it retains heat long after you pull it off the burner, keeping the stew active on the table.
  • Do not overcook the tofu or it will lose its shape and crumble into the stew.

Variations

  • Seafood version: Add a few small clams or shrimp during the final 3 minutes of cooking to brighten the earthiness with a briny sweetness.
  • Meat-heavy: Sauté thin strips of fatty beef brisket in the pot before adding the water to create a richer, oily base.