Doenjang Jjigae(된장찌개) Recipe (Soybean Paste Stew)

 

Korean doenjang jjigae, fermented soybean paste stew with tofu, zucchini, and potato


If kimchi jjigae is the bold, spicy stew, doenjang jjigae is its quieter, more grounding cousin. This is the stew my mom made on an average Tuesday — nothing fancy, just deeply comforting. It’s probably the most “everyday” Korean stew there is.

So, What Is Doenjang Jjigae?

Doenjang jjigae is a savory Korean stew built around doenjang, a fermented soybean paste similar in spirit to miso, but earthier and funkier. 

It’s simmered with tofu, zucchini, potato, and often a little pork or seafood, and it shows up at Korean tables more often than almost any other stew. 

It’s mild in spice but big on umami.

What You’ll Need (Serves 2–3)

korean-doenjang-jjigae-preparing-ingredients.jpg

  • 2 tbsp doenjang (Korean soybean paste)
  • 1 tsp gochugaru (optional, for a little kick)
  • 5–6 oz (150–170 g) firm or medium-firm tofu, cut into bite-size cubes
  • 1 small potato, cubed
  • 1/2 zucchini, sliced
  • 1/2 onion, sliced
  • 1 green chili pepper, sliced (optional)
  • 100g pork or a handful of clams (optional)
  • 2 cups anchovy broth or water
  • 1 tsp minced garlic
  • 1 green onion, sliced

Skipping meat? This dish works great fully vegetarian — just use vegetable broth and lean on the mushrooms and tofu for depth.

Let’s Cook

Start the broth. 

Bring the water or anchovy broth to a simmer in a pot. If using pork, brown it first in a little oil before adding the liquid.

Dissolve the doenjang. 

Add the doenjang paste, stirring it into the broth until fully dissolved — a whisk or the back of a spoon works well here.

Doenjang soybean paste being dissolved into simmering broth for doenjang jjigae


Add the vegetables. 

Drop in the potato first (it takes longest), simmer for a few minutes, then add the zucchini, onion, and garlic.

Potato, zucchini, and mushrooms being added to simmering doenjang jjigae broth ③ 두부 넣기 Overhead shot of soft tofu cubes being gently added into a bubbling brown Korean stew in a stone pot, vegetables already softened. Photorealistic, natural light, no text or watermark. 파일명: korean-doenjang-jjigae-adding-tofu.jpg Alt text: Tofu cubes being added to bubbling doenjang jjigae stew ④ 완성해서 고추 올리기 Close-up shot of finished doenjang jjigae bubbling in a stone pot, a sliced green chili pepper and green onion being sprinkled on top just before serving. Photorealistic, dramatic steam, warm lighting, no text or watermark. 파일명: korean-doenjang-jjigae-finishing-garnish.jpg Alt text: Doenjang jjigae garnished with sliced green chili and green onion before serving 김밥도 만들어줘 김밥(gimbap) 프롬프트예요. 대표 사진, 재료 flat-lay, 재료 손질 과정, 조리/조립 과정까지 세트로 정리했어요. 대표 사진 (썸네일) A shot of Korean gimbap (seaweed rice rolls) sliced into rounds and arranged on a plate, showing colorful cross-sections of rice, spinach, carrot, pickled radish (danmuji), egg, and ham or crab stick wrapped in seaweed, garnished with sesame seeds, a small dish of soy sauce nearby on a wooden table, the entire plate fully visible within the frame with some table space around the edges, warm natural lighting, photorealistic food photography, no text, no watermark. 파일명: korean-gimbap-seaweed-rice-rolls.jpg Alt text: Sliced Korean gimbap, seaweed rice rolls with vegetables, egg, and pickled radish 재료 사진 (Ingredients flat lay) Overhead flat-lay shot of raw Korean gimbap ingredients arranged neatly on a wooden table — sheets of dried seaweed (gim), a bowl of seasoned white rice, julienned carrots, blanched spinach, strips of yellow pickled radish (danmuji), a rolled omelet, and strips of ham or crab stick, a bamboo rolling mat visible nearby. Natural daylight, photorealistic food photography, clean rustic styling, no text or watermark. 파일명: korean-gimbap-ingredients-flat-lay.jpg Alt text: Raw ingredients for Korean gimbap — seaweed, rice, carrots, spinach, and pickled radish 재료 손질 과정 Overhead shot of hands julienning carrots into thin strips on a wooden cutting board, with strips of pickled radish and a rolled omelet partially prepped and set aside nearby. Natural daylight, photorealistic food photography, candid home-cooking feel, no text or watermark. 파일명: korean-gimbap-preparing-ingredients.jpg Alt text: Carrots and other fillings being cut and prepped for Korean gimbap ① 재료 각각 준비하기 (당근, 시금치 볶기) Close-up shot of julienned carrots being sautéed in a lightly oiled pan, with a small pile of seasoned blanched spinach set aside on a plate nearby. Photorealistic, warm stovetop lighting, food-blog style, no text or watermark. 파일명: korean-gimbap-sauteing-carrots-spinach.jpg Alt text: Carrots being sautéed and spinach seasoned for Korean gimbap filling ② 김 위에 밥 펴기 Overhead shot of hands spreading seasoned white rice evenly over a sheet of seaweed laid on a bamboo rolling mat, leaving a small border at the top edge. Photorealistic, natural light, no text or watermark. 파일명: korean-gimbap-spreading-rice-seaweed.jpg Alt text: Seasoned rice being spread over seaweed for rolling Korean gimbap ③ 속재료 올리기 Overhead shot of colorful fillings — carrot, spinach, pickled radish, omelet strips, and ham — being laid in a neat row across the center of rice-topped seaweed, ready to roll. Photorealistic, natural light, food photography style, no text or watermark. 파일명: korean-gimbap-arranging-fillings.jpg Alt text: Fillings arranged across rice and seaweed before rolling Korean gimbap ④ 말아서 자르기 Close-up shot of hands using a bamboo mat to roll gimbap tightly, and a second shot feel of a knife slicing the finished roll into rounds, sesame oil glistening on the surface. Photorealistic, warm natural lighting, no text or watermark. 파일명: korean-gimbap-rolling-slicing.jpg Alt text: Korean gimbap being rolled with a bamboo mat and sliced into rounds


Add the tofu and season. 

Add the tofu and gochugaru, if using, and simmer for about 8–10 minutes, until the potato is nearly tender. If you’re skipping the clams, keep simmering until a fork slides easily into the potato.

If using fresh clams, scrub the shells under cold running water and add the clams once the potato is nearly tender. Bring the stew to a boil. Once the shells open, continue boiling for another 3–5 minutes. Discard any clams that do not open fully.

Tofu cubes being added to bubbling doenjang jjigae stew


Finish it off. Toss in the green onion and chili pepper in the last minute. Serve hot with a big bowl of rice.

Doenjang jjigae garnished with sliced green chili and green onion before serving


A Few Tips

  • Doenjang brands vary a lot in saltiness — start with less and adjust up.
  • Don’t boil it too hard or too long once the doenjang is in; it can turn a bit bitter.
  • A few clams or anchovies in the broth take this to another level if you can get them.
  • This stew is even better the next day, once the flavors settle.

Quick FAQ

Is doenjang the same as miso?

They’re related fermented soybean products, but doenjang has a stronger, funkier flavor and a chunkier texture than most Japanese miso.

Can I make it without meat or seafood? 

Definitely — tofu and vegetables alone make a satisfying, fully vegetarian version.

Leftovers

Keeps well in the fridge for up to 4 days, and honestly tastes better as it sits. Reheat on the stove until bubbling, adding a splash of water if it’s thickened too much.

Label: Korean Recipes

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