Classic Doenjang Jjigae (Soybean Paste Stew) - Beyond Kimchee (2024)

Doenjang jjigae is a staple Korean stew that uses fermented Korean soybean paste to create a deeply flavorful broth accentuated with tofu and fresh vegetables. With the help of my step-by-step photos, preparing this stew at home becomes effortless.

“Thank you so much for this recipe! It was simple and very delicious.”

jessica

Doenjang jjigae is a beloved Korean stew made with soybean paste, often considered the ultimate comfort food alongside kimchi jjigae and sundubu jjigae.

Korean restaurants typically serve it as the final course after a meal of Korean pork belly barbecue (samgyupsal), bulgogi, or galbi. The aroma of this authentic Korean stew evokes nostalgia for many Koreans, including myself.

I have fond memories of my mother making her signature doenjang stew, which my father adored. Her recipe was special because she made her own doenjang paste, although store-bought paste can still create a delicious stew.

If you’re a fan of Korean soups and stews, this recipe is a must-try.

Korean Soybean Paste (Doenjang)

As mentioned in my previous post about Essential Korean Ingredients, doenjang is a crucial component of primary Korean sauces and pastes collectively known as jang (장). Together with soy sauce (ganjang) and red chili paste (gochujang), these condiments are staples in every Korean household’s kitchen.

Doenjang is a fermented soybean paste with a strong, savory taste and a creamy texture that makes it an excellent seasoning for Korean soups, stews, sauces, and other dishes. It’s packed with protein and beneficial bacteria, and it’s made by fermenting soybeans with salt and a special culture.

Although it’s famously used to make the classic Korean soybean paste stew, it’s also a versatile condiment that can be used to create a wide variety of dishes. This soybean paste is a popular ingredient for many dishes, including maekjeok (Korean pork with doenjang marinade), soybean paste glazed salmon, and squid and shrimp stir-fry.

If you’re a fan of Korean cuisine, incorporating doenjang into your dishes can add depth and flavor to your cooking.

Tips for making the best Doenjang Jjigae

Tip 1: Add a hint of gochujang

To create the stew with authentic flavor, you’ll need Korean soybean paste (doenjang) as a base. For an extra depth of flavor, try adding a small amount of Korean chili paste (gochujang) to your stew.

This might sound unusual, but it can really enhance the dish. You can also add a little bit of Korean chili flakes to give it a slight kick.

Note that this recipe is similar to the Korean BBQ restaurant-style doenjang stew recipe found in my cookbook; Korean Cooking Favorites.

By combining these three ingredients, you can create a delicious stew that will impress even your Korean friends.

Tip 2: Anchovy stock and rice water

As someone who uses a variety of Korean soup stocks in my cooking, it should come as no surprise that a good doenjang jjigae starts with a good stock. People typically use a high-quality anchovy stock. However, I like to take things up a notch by using rice water instead of plain water as the base.

The water left over after rinsing rice is simply rice water. It contains starch that can thicken the stew and add depth to its flavor. If you prefer a thinner stew, you can use plain water instead.

To make the stock, all you need to do is simmer dried anchovies and a piece of dried sea kelp in the rice starch water for 3-4 minutes. Then, simply discard the anchovies and sea kelp, and your stock is ready to use!

Tip 3: Veggies and tofu

Typical option: onion, zucchini, tofu, mushroom, fresh chili

Other choices: thin slices of beef or pork, clam, shrimp, crab, watercress, radish, potato, mushroom, bean sprouts, kale, turnip green, etc.

How to make Doenjang jjigae (soybean paste stew)

Note: This recipe makes 2 servings, so feel free to double it if you want to feed more people.

Once your anchovy stock is ready, add the Korean soybean paste and chili paste into the stock. You can use a mini scoop strainer or a slotted spoon to smear the paste into the stock and loosen it up.

Next, add some onion and bring the mixture to a gentle boil over medium heat.

Once it’s about to boil, add some zucchini and mushroom, and continue to boil everything on medium-low heat.

Toward the end of cooking, add some garlic, Korean chili flakes, and fresh chili slices.

Lastly, turn off the heat and garnish the stew with chopped green onion. And that’s it – you’ve got a pot of delicious, boiling hot Korean stew ready to serve!

Serving Suggestion

To enjoy your doenjang stew to the fullest, serve it hot alongside some freshly cooked Korean rice, your favorite Korean side dishes (banchan), and some kimchi.

Just be careful not to burn your tongue! If you have any leftovers, you can store them in the fridge and reheat them in the microwave for another tasty meal.

I posted this recipe originally in November 2011. I’ve updated the recipe with a few changes, new photos, and more information.