Soybean Paste Stew (Doenjang Jjigae) Recipe - A Korean Comfort Classic
Post three in our "10 Easy Korean Recipes" series brings us to Doenjang Jjigae (된장찌개), a savory, hearty stew made with fermented soybean paste. This dish is often called the "backbone" of Korean home cooking, and it's endlessly customizable based on whatever vegetables you have on hand.
Why This Recipe Works Abroad
The only essential ingredient is doenjang (Korean fermented soybean paste), which is widely available at Asian grocery stores worldwide and increasingly at international sections of regular supermarkets. Everything else — tofu, potatoes, zucchini, onion — can be found at any grocery store.
Ingredients (Serves 2-3)
- 2 tablespoons doenjang (Korean soybean paste)
- 1 teaspoon gochugaru (Korean chili flakes) — optional
- 2 cups water or anchovy/vegetable broth
- 1/2 cup diced potato
- 1/2 cup diced zucchini
- 1/2 onion, sliced
- 1 clove garlic, minced
- 1/2 block (about 150g) firm tofu, cubed
- 1 green chili or jalapeño, sliced (optional)
- 1 green onion, chopped
Ingredient Substitutions
- No anchovy broth? Plain water or vegetable stock works fine — the doenjang provides plenty of flavor on its own.
- No doenjang? Japanese miso paste can work in a pinch, though the flavor will be milder and slightly different.
- Any vegetables you have on hand — mushrooms, cabbage, or spinach — can be added.
Step-by-Step Instructions
- Start the broth. Bring water or broth to a boil in a pot.
- Dissolve the doenjang. Add the doenjang paste and stir until fully dissolved. Add gochugaru if using.
- Add the vegetables. Add potato and onion first, since they take longest to cook. Simmer for 5-7 minutes.
- Add the rest. Add zucchini, garlic, and tofu. Simmer for another 5 minutes until the vegetables are tender.
- Finish. Add green chili and green onion, then simmer for 1-2 more minutes.
- Serve. Serve hot in the pot, alongside a bowl of steamed rice.
Pro Tips
- Doenjang is quite salty and concentrated, so start with 2 tablespoons and adjust to taste — it's easy to add more but hard to fix an overly salty stew.
- This stew tastes even better the next day, once the flavors have had time to meld.