Doenjang-jjigae is the stew many Koreans call home cooking: a small pot of fermented soybean paste, vegetables and tofu that bubbles at the center of the table next to rice and kimchi. It is also one of the easiest Korean dishes to make once you have a good doenjang. Here is a simple, reliable doenjang jjigae recipe for a two- or three-person pot, plus tips on choosing the paste.
Ingredients
For the broth
- 2½ cups water
- 6–8 large dried anchovies (heads and guts removed) and a 4-inch piece of dried kelp — or plain rice-rinsing water
For the stew
- 2½–3 Tbsp doenjang (Korean soybean paste)
- ½ zucchini, cut into half-moons
- 1 small potato, cut into bite-size pieces
- ½ onion, diced
- ½ block firm or medium tofu, cubed
- 1 tsp minced garlic
- 1 green chili and 1 green onion, sliced
- Optional: a few mushrooms, a handful of clams or sliced beef, ½ tsp gochugaru for a little heat
Tips for a better soybean paste stew
- Dissolve the paste. Press the doenjang through a small strainer into the broth, or stir it in a ladle of broth first, so it does not stay in lumps.
- Start light, adjust at the end. Saltiness differs between brands and between homemade-style and factory pastes. Add two-thirds first, taste after ten minutes, then add more.
- Hard vegetables first. Potato and onion go in early; zucchini, tofu and chili go in near the end so they keep their shape.
- Rice water helps. Water from the second rinse of rice gives the stew a slightly thicker, rounder body — a classic Korean home trick.
- A small pot is best. A Korean earthenware ttukbaegi keeps the stew bubbling at the table, but any small saucepan works.
Doenjang for your jjigae at Premium K
[Wangshin] Country-Style Soybean Paste (250g)
Made with Korean soybeans and sun-dried sea salt from Imjado Island in Shinan, with Wangshin anchovy fish sauce in the kelp broth for extra savory depth. It is fermented the traditional way and aged in onggi earthenware jars, with no chemical additives, artificial sweeteners or preservatives. A handy jar size if you cook doenjang-jjigae once or twice a week. See Wangshin Doenjang.
[Piagol Miseon] Gorosoe Doenjang (950g)
Traditional doenjang from Piagol Misunssi, made with carefully selected Korean soybeans and re-fermented and aged for a deep, rich taste. Its smell is milder than many traditional pastes, which makes it an easy first doenjang for families. The larger jar suits households that make stew, ssamjang and namul often. See Gorosoe Doenjang.
Want a little heat? A pinch of Bonghwa mild gochugaru adds color without making the stew too spicy.
How to make doenjang-jjigae
- Make the broth. Put the anchovies and kelp in the water and simmer 10 minutes. Take out the kelp after 5 minutes so it does not turn slimy, then remove the anchovies.
- Add the paste. Dissolve 2 Tbsp doenjang into the hot broth.
- Cook the firm vegetables. Add potato and onion and boil 5–6 minutes, until the potato is almost tender.
- Add the rest. Add zucchini, mushrooms, garlic and tofu. Simmer 4–5 minutes.
- Taste and finish. Adjust with more doenjang, add the green chili, green onion and gochugaru if using, and boil 1 more minute.
- Serve hot in the pot with steamed rice, kimchi and a few side dishes.
Leftovers keep in the fridge for a day or two; reheat until bubbling and add a splash of water if it has thickened.
Related: Korean Bibimbap at Home: Namul, Sauce and Toppings — a spoon of doenjang-jjigae next to bibimbap is a classic pairing.
Where to buy doenjang in the U.S.
You can pick up doenjang at our LA Koreatown store — 3506 W. 8th Street, Los Angeles, CA 90005 (Mon–Sat, 10 AM–6:30 PM) — or order online:
- LA Koreatown: free same-day delivery on orders of $49 or more
- California: free shipping on orders of $99 or more
- Mainland U.S.: free shipping on orders of $149 or more
- Shelf-stable items ship right after you order; refrigerated and frozen items ship every Monday and Tuesday (PT).
FAQ
What do you put in doenjang jjigae?
The basics are broth, doenjang, tofu, zucchini, potato, onion, garlic, green chili and green onion. Many families also add clams, beef, mushrooms or a little gochugaru.
Can I make doenjang-jjigae without anchovies?
Yes. Use kelp and mushroom broth, rice-rinsing water or plain water. The stew will be lighter, so add the doenjang a little at a time and taste.
Why is my doenjang stew too salty?
Doenjang brands vary a lot in salt. Add water or more vegetables and tofu to balance it, and next time start with less paste.
How should I store doenjang after opening?
Keep the jar sealed in the refrigerator and use a clean, dry spoon each time.