International Cuisine > Korean Cuisine > Soups & Stews (Korean) > Doenjang Jjigae (Soybean Paste Stew) Recipe

Doenjang Jjigae: Authentic Korean Soybean Paste Stew

A hearty and flavorful Korean stew made with doenjang (fermented soybean paste), tofu, vegetables, and often meat or seafood. Perfect for a comforting meal any time of year.

Prep Time
15 minutes
Cook Time
20 minutes
Servings
2-3
Ingredients
  • 2 tablespoons Doenjang (Korean Soybean Paste)
  • 4 cups Anchovy Broth (or Chicken Broth)
  • 1/2 block (about 150g), cubed Firm Tofu
  • 1/4 cup, thinly sliced Korean Radish (Mu)
  • 1/4 cup, thinly sliced Zucchini
  • 1/4 cup, thinly sliced Onion
  • 1 stalk, chopped Green Onion
  • 1/2 medium, cubed (optional) Potato
  • 1/2 cup, sliced (optional) Mushrooms (Shiitake or Enoki)
  • 1/2 - 1 teaspoon (adjust to taste) Red Chili Pepper Flakes (Gochugaru)
  • 1 clove, minced Garlic
  • 50 g (optional) Beef or Pork (thinly sliced)
  • 50 g (optional) Seafood (Clams or Shrimp)
  • 1/2 cup Rice Water (optional, for extra depth of flavor)

Making the Anchovy Broth (If Using)

If you're using anchovy broth from scratch, combine dried anchovies (about 8-10) and a piece of dried kelp (kombu) in 5 cups of water. Bring to a boil, then reduce heat and simmer for 15 minutes. Remove the anchovies and kelp before using the broth. Alternatively, you can use pre-made anchovy broth or chicken broth for a quicker option.

Preparing the Ingredients

Wash and prepare all the vegetables. Slice the Korean radish, zucchini, and onion thinly. Cube the tofu and potato (if using). Chop the green onion and mince the garlic. If using meat or seafood, slice them thinly.

Building the Stew

In a pot or earthenware bowl (ttukbaegi), add the anchovy broth (or chicken broth) and bring to a boil. If using rice water, add it now for enhanced flavor.

Adding the Doenjang

Dissolve the doenjang in a small amount of broth before adding it to the pot. This helps to prevent clumps. Stir well to combine.

Cooking the Vegetables

Add the Korean radish and potato (if using) to the pot. Cook for about 5 minutes until they are slightly softened.

Adding the Remaining Ingredients

Add the zucchini, onion, mushrooms (if using), and meat or seafood (if using) to the pot. Continue to cook for another 5 minutes.

Seasoning and Finishing

Add the tofu, green onion, garlic, and red chili pepper flakes to the pot. Simmer for a final 5 minutes, or until the tofu is heated through and the flavors have melded together. Adjust the seasoning to taste with more doenjang or gochugaru if needed.

Serving

Serve the Doenjang Jjigae hot in the pot or earthenware bowl, accompanied by steamed rice and other Korean side dishes (banchan).

Nutrition Facts (Estimated per 100g of product)

Please note that these values are approximate and can vary based on specific ingredients and quantities used.

Calories: Approximately 50-70 kcal
Protein: 4-6g
Fat: 2-4g
Carbohydrates: 4-6g
Sodium: Varies greatly depending on the amount of doenjang used, but can be high. Be mindful of sodium intake.

Other Important Considerations for Nutrition

Doenjang is a fermented food and can be a good source of probiotics. However, it is also high in sodium. Consider using low-sodium doenjang if you are concerned about your sodium intake. Adjust the amount of gochugaru based on your spice preference and tolerance. This recipe can be easily adapted to be vegetarian or vegan by omitting the meat or seafood and using vegetable broth.

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FAQ

  • Can I make this stew vegetarian?

    Yes, absolutely! Simply omit the meat or seafood and use vegetable broth instead of anchovy broth. You can also add more vegetables like mushrooms or spinach for added flavor and nutrients.
  • What if I don't have Korean radish?

    If you can't find Korean radish, you can substitute it with daikon radish. The flavor will be slightly different, but it will still work well in the stew.
  • How can I adjust the spice level?

    The spice level is controlled by the amount of red chili pepper flakes (gochugaru) you use. Start with a small amount and add more to taste. If you're sensitive to spice, you can omit the gochugaru altogether.
  • Can I use other types of protein?

    Yes, you can experiment with different proteins. Tofu is a common and great choice. Thinly sliced pork belly or chicken also work well. For seafood, consider adding clams, shrimp, or even mussels.