This doenjang jjigae recipe is a hearty Korean stew, perfect for when you want a comforting and filling dinner, but still want something easy to cook. This stew’s main flavoring ingredient is an umami-packed fermented paste and it’s also filled with tender meat, tofu, and fresh vegetables. Learn how to make doenjang jjigae at home and where to find ingredients below.
What is doenjang jjigae?
Doenjang jjigae is a traditional Korean stew made with doenjang, a fermented paste made from soybeans and brine. The stew is based on anchovy stock and seasoned with doenjang and Korean chili peppers. Many variations include beef, pork, seafood, tofu, or fresh vegetables like zucchini, potatoes, radish, and onions.
We like to eat doenjang jjigae as a side with our Korean BBQ at one of our favorite restaurants in OC, Mo Ran Gak. But making doenjang jjigae at home is just as easy and fast with some quality ingredients.
The doenjang / bean paste
Doenjang is the main ingredient for this stew, so it’s good to use a high-quality paste. When comparing the cheaper, less-fermented (6 weeks) doenjang to the longer-fermented (3+ months) doenjang, we noticed differences in color and flavor.
The less-fermented paste was a lighter brown than the darker chocolate color of the longer-fermented doenjang. Using doenjang that has fermented longer will give your stew a more savory, complex flavor.
We like using Sempio – Tojang, which is a variant of doenjang that doesn’t remove the soy sauce and offers a deeper flavor. You can also use Sempio – 100 Days Soy Bean Paste as another option.
Ingredients in doenjang jjigae
Here are the basic ingredients you’ll need to make doenjang jjigae at home:
- Doenjang is the star in this recipe, and we prefer high-quality paste made from longer-fermented doenjang, like Sempio’s 100 Days Soy Bean Paste. Using a longer-fermented doenjang will give your stew a deeper and more savory flavor.
- Anchovy stock is the base of this stew. Some people like to make their own stock by simmering dried anchovies, Korean radish, and seaweed; However, we like to save time and use Chung Jung One Anchovy & Bonito Spice Mix and water.
- Sliced beef and pork are popular protein options for this stew, but you can also add seafood, like clams or prawns, towards the end of simmering to prevent overcooking. If you have dietary restrictions or want an even heartier stew, you can use firm tofu sliced into cubes.
- Aromatics such as scallions and garlic help season the meat before stir-frying.
- In addition to doenjang, we also like to use other Korean condiments, such as ssamjang and gochujang, to season the stew.
- Gochugaru and sliced Korean chili peppers can also be added to heighten the stew’s spiciness.
- Fresh vegetables add flavor, texture, and fiber to doenjang jjigae. Some varieties include Korean radish, onion, mushrooms, and zucchini.
- Additional toppings, such as green onions and a drizzle of roasted sesame oil, are optional but add extra flavor to the stew.
Clay serving bowls
When eating doenjang jjigae, you’ll find the stew served in dark earthenware pots called ttukbaegi. These pots are preferred for serving stew because they retain heat well, keeping the soup warm throughout your meal. You can find them at your local Korean grocery store, and they come in various sizes.
Doenjang Jjigae (Korean Soybean Paste Stew)
Ingredients
Soup
- 1 tbsp neutral oil
- 4 stalks scallion (white root only, thinly sliced)
- 1 tbsp minced garlic
- ½ lb sliced beef or pork
- 2 tbsp doenjang
- 2 tbsp ssamjang
- 1 tbsp gochujang
- gochugaru optional for spiciness
- 2 ½ c water
- 2 tbsp anchovy stock powder Chung Jung One Anchovy & Bonito Spice Mix
- ½ c Korean radish peeled and cubed into ½-inch pieces
- ½ c chopped yellow onion into ½-inch pieces
- 1 ½ c sliced mushrooms
- 1 c sliced zucchini into half-moon pieces
- 7 oz firm tofu
Toppings
- 4 stalks scallion (green part only, cut to ~1.5 inches)
- ¼ tsp roasted sesame oil
- sliced Korean chili pepper optional for spiciness
Equipment Used
- measuring cups and spoons
- cutting board and knife
- mixing bowl
- spatula
- soup pot
Instructions
- In a sauce pot over medium heat, add the 1 tbsp neutral oil, 4 stalks scallion (white root only, thinly sliced), and 1 tbsp minced garlic. Cook until fragrant, about one minute.
- Raise the heat to medium-high, add the ½ lb sliced beef and cook until browned and opaque, about 3-5 minutes.
- Add the 2 tbsp doenjang, 2 tbsp ssamjang, and 1 tbsp gochujang. If you want a spicier stew, add the optional gochugaru here too. Stir until completely covering the meat.
- Add 2 ½ c water.
- Add 2 tbsp anchovy stock powder. Stir until the paste and powder are fully dissolved in the soup. Taste test and adjust seasonings if needed. Bring to a simmer.
- Add ½ c Korean radish, ½ c chopped yellow onion, and 1 ½ c sliced mushrooms. Cover with a lid until the vegetables are al dente, about 2-3 minutes.
- Uncover and stir the soup. Add the 1 c sliced zucchini and 7 oz firm tofu. Cover again with the lid and cook until the zucchini is tender, about 2-3 minutes.
- Top with 4 stalks scallion (green part only, cut to ~1.5 inches) and ¼ tsp roasted sesame oil. For more spice, also add sliced Korean chili pepper.
- Serve with rice and sides dishes.
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