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Doenjang Jjigae (Korean Soybean Paste Stew)

Doenjang-jjigae is a traditional Korean soybean paste stew made with fermented soybean paste, vegetables, tofu, and a light broth. Known for its deep umami flavour and comforting warmth, it’s one of the most iconic everyday dishes in Korean cuisine. The stew is nutritious, affordable, and pairs perfectly with rice, making it a staple in Korean homes. It’s also famously enjoyed as a refreshing, balanced “finishing dish” after Korean BBQ because its clean, savoury broth helps cut through the richness of grilled meat.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 2 people
Course: Soup
Cuisine: korean
Calories: 470
Ingredients Method Notes

Ingredients
  

Broth
  • 500 ml water
  • 2 pieces kelp dashima
  • 10 g dried anchovies
  • 30 g green onion use the white part if possible
Vegetables
  • 1/2 courgette
  • 1 potato
  • 1/2 onion
  • 2 mushroom
  • 1 block tofu small size 300g
  • 1 Cheongyang chili pepper
  • 3 tbsp doenjang soybean paste
  • 1 tbsp red pepper flakes gochugaru
  • 1 tbsp minced garlic

Method
 

Make the Broth
  1. Add water, dried anchovies, kelp, and green onion to a pot. Bring to a boil over high heat.
  2. Once it starts boiling, remove the kelp after 3–5 minutes. Lower to medium heat and simmer for 10 minutes.
  3. Strain out the anchovies and green onion. Your clean, flavorful broth is ready!
Prep the Ingredients
  1. Prep the Ingredients of your choice of vegetables.
  2. Cut the potato into bite-sized pieces.
  3. Cut the onion into bite-sized pieces.
  4. Cut the mushroom into bite-sized pieces.
  5. Cut the courgette into bite-sized pieces.
  6. Cut tofu into cubes into bite-sized pieces.
  7. Slice the Cheongyang chili pepper.
  8. Add the prepared broth back into the pot.
  9. Dissolve 4 tbsp doenjang using a strainer (or mix directly).
  10. Add 1 tbsp minced garlic.
Cook the Vegetables
  1. Add the potatoes first and boil for 5 minutes. Then add courgette, mushroom, onion, and the chilli and cook for another 5 minutes.
  2. Add 1 tbsp gochugaru and stir.
  3. Add the tofu
  4. Cook for 2-3more minutes.
  5. Taste and adjust saltiness with a bit more doenjang or salt if needed. Enjoy!

Notes

Tips

  • Add some chopped green onions at the end for extra fragrance.
  • A tiny drizzle of sesame oil can make it richer (optional).
  • serve with a bowl of warm rice or eat after Korean BBQ
  • Add beef  for extra deep flavour