Description
Doenjang Jjigae is a Korean soybean paste stew that forms a core part of Korean comfort food. It’s made with doenjang, a fermented soybean paste that is central to Korean cuisine. Doenjang provides a deep, umami flavor to the stew, which is balanced by a variety of vegetables, tofu, and optional protein such as pork or seafood. It’s often served as a side dish during meals and enjoyed with steamed rice and kimchi, making it a nutritious and well-rounded meal.
Ingredients
Base:
2 ½ cups anchovy or kelp broth (or water + ½ tsp dashida or vegetable stock powder)
2 ½ tbsp doenjang (Korean fermented soybean paste)
½–1 tsp gochugaru (Korean red chili flakes) — adjust for spice level
1 tsp minced garlic
½ tsp soy sauce (optional, for salt balance)
Vegetables & Tofu:
½ small zucchini, sliced into half-moons
½ small onion, sliced
½ potato, diced (optional but traditional)
½ cup daikon radish, thinly sliced (optional but adds sweetness)
1 green chili pepper, sliced
1 red chili pepper, sliced (optional)
1 block soft or medium tofu, cut into cubes
2 stalks green onion, chopped
Optional (for richer flavor):
50–80 g pork belly, diced (or clams/shrimp for a seafood version)
A few shiitake or enoki mushrooms
1 tsp sesame oil (for finishing)
Instructions
1. Make the Broth
Add 2 cups water, a few dried anchovies (guts removed), and a piece of dried kelp (about 5 cm square) to a pot.
Boil for 10 minutes, then remove anchovies and kelp.
(Or use ready-made Korean soup stock or vegetable broth if preferred.)
2. Add Doenjang & Flavor Base
Add 2½ tbsp doenjang to the broth and stir until dissolved.
Add garlic and gochugaru.
If using pork belly, add it now and simmer for 5 minutes to render flavor into the soup.
3. Add Vegetables
Add potato, zucchini, onion, and radish.
Let simmer until vegetables are tender, about 10 minutes.
4. Add Tofu & Chilies
Gently add tofu cubes, green and red chili, and mushrooms (if using).
Simmer another 5–7 minutes.
Taste and adjust saltiness — add a splash of soy sauce or more doenjang if needed.
5. Finish & Serve
Turn off heat and sprinkle green onion and a few drops of sesame oil on top.
Serve bubbling hot with steamed rice and kimchi on the side.
Notes
Korean Doenjang Jjigae is a comforting, umami-rich stew made with fermented soybean paste, often enjoyed with steamed rice and kimchi. You can customize it by adding tofu, mushrooms, seafood, or beef for extra depth of flavor. Serve it bubbling hot for an authentic Korean dining experience.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup / Stew
- Method: Simmering
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 5g
- Sodium: 980mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 14g
- Cholesterol: Low
Keywords: Korean Soybean Paste Stew