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Stews & jjigae

Soybean Paste Stew

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doenjang-jjigae

Hearty stew with fermented soybean paste, vegetables and tofu.

Medium30 min3 servings🌶️★ 82Contains soy
🍲

History & culture

Doenjang jjigae grows from Joseon-era soybean paste stews that used fermented jang as everyday seasoning across regions. Households simmered doenjang with vegetables, tofu, and seafood or meat according to locality and season. The dish anchors modern Korean home tables as a daily jjigae, often beside rice and banchan. It has also spread globally through Korean diaspora cooking and restaurant menus as a signature fermented flavor.

Servings
3

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Ingredients & steps

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Ingredients

  • Garlic
    2 cloves
  • Onion
    0.5 medium
  • Firm tofu

    Substituteextra-firm tofu

    200 g
  • Zucchini
    1 small
  • Potato
    1 medium
  • Water
    3 cups
  • Anchovy-kelp broth (or dashi)

    Substituteinstant dashi + water

    1 tbsp
  • Green onion

    Substitutescallion or spring onion

    2 stalks

Seasonings

  • Doenjang (soybean paste)

    Substitutemiso (flavor differs)

    2.5 tbsp
  • Korean chili flakes (gochugaru)

    Substitutecoarse red pepper flakes (adjust heat)

    0.5 tbsp

Steps

  1. 1High heat5 min

    Bring water and anchovy base to a boil; dissolve doenjang in a ladle of broth.

    • Water
    • Anchovy-kelp broth (or dashi)
    • Doenjang (soybean paste)
  2. 2Medium heat10 min

    Add potato, zucchini, onion, and garlic; simmer 10 minutes.

    • Potato
    • Zucchini
    • Onion
    • Garlic
    • Korean chili flakes (gochugaru)
  3. 3Low heat3 min

    Add tofu cubes, simmer 3 more minutes, and garnish with green onion.

    • Firm tofu
    • Green onion

Storage & reheating

Refrigerate up to 3 days; flavor deepens overnight.

Troubleshooting

  • ⚠️ Doenjang clumps in the pot

    → Always dissolve paste in broth off heat before stirring in.

  • ⚠️ Stew tastes too salty

    → Start with less doenjang and adjust after vegetables release water.