Easy Korean Doenjang Jjigae Recipe (Soybean Paste Stew)

 

Easy Korean Doenjang Jjigae Recipe 

(Soybean Paste Stew)




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)

  • 2 tbsp doenjang (Korean soybean paste)
  • 1 tsp gochugaru (optional, for a little kick)
  • 1/2 block tofu, cubed
  • 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.

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

Add the tofu and season. Add the tofu cubes, gochugaru if using, and let everything simmer together for 8–10 minutes until the potato is tender.

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

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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