Doenjang Jjigae Recipe (Basic Korean Soybean Paste Stew)

This basic doenjang jjigae serves two in about 35 minutes. Korean soybean paste is dissolved in anchovy stock and simmered with potato, onion, aehobak (Korean summer squash) and tofu. The key is the paste itself: brands differ in saltiness, so it goes in a little at a time.

Doenjang jjigae is a Korean stew seasoned with doenjang (Korean soybean paste). In this basic version, vegetables and tofu simmer in anchovy stock, the deep, savory flavor of the doenjang carries the broth, and the vegetables add sweetness as they soften.

Siuijeonseo, a cookbook whose original is thought to have been compiled in the late 19th century, records jochi, dishes that correspond to today’s jjigae (stew). A 1920 essay in the magazine Gaebyeok describes a rural breakfast table with doenjang jjigae beside yeolmu kimchi (young radish kimchi) and braised green chili peppers.

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• Pot, 18–20 cm (about 7 1/8–7 7/8 in), or ttukbaegi (earthenware pot)
• Fine strainer or ladle, for dissolving doenjang
• Fork, for the potato check

1. Cut the potato, onion, aehobak, tofu, green onion and chili (if used) as noted in the ingredients.

   Potato 1/2 ea (about 80 g / 2.8 oz) · Onion 1/4 ea (about 50 g / 1.8 oz) · Aehobak (Korean summer squash) 1/3 ea (about 100 g / 3.5 oz) · Medium-firm or firm tofu 150 g (5.3 oz) · Green onion 1/2 stalk · Cheongyang chili (Korean hot green chili) 1 ea (optional)

2. Pour the anchovy stock into the pot. Dissolve 1 1/2 tbsp doenjang until no lumps remain.

   Anchovy stock 500 ml (about 2 cups) · Doenjang (Korean soybean paste) 1 1/2 tbsp

3. Add the potato. Bring the stock to a boil over high heat.

   Potato 1/2 ea (about 80 g / 2.8 oz)

4. Reduce the heat to medium. Simmer for about 5 min.

5. Add the onion and garlic. Simmer for about 3 min until a fork enters the potato center easily.

   Onion 1/4 ea (about 50 g / 1.8 oz) · Minced garlic 1 tsp

6. Add the aehobak. Simmer for about 3 min until the aehobak is tender but keeps its shape.

   Aehobak (Korean summer squash) 1/3 ea (about 100 g / 3.5 oz)

7. Taste the broth. If the broth is bland, dissolve up to 1/2 tbsp more doenjang. If it is too salty, add up to 50 ml (about 3 1/3 tbsp) water in small amounts.

   Doenjang (Korean soybean paste) up to 1/2 tbsp

8. Add the tofu. Simmer for about 2–3 min until the tofu centers are hot.

   Medium-firm or firm tofu 150 g (5.3 oz)

9. Add the green onion and the chili, if used. Turn off the heat. Serve with rice.

   Green onion 1/2 stalk · Cheongyang chili (Korean hot green chili) 1 ea (optional)

• Broth is opaque brown with no doenjang lumps
• A fork enters the center of the potato easily
• Aehobak is tender but keeps its shape
• Tofu cubes are hot through and intact

Chadolbagi doenjang jjigae

Thin fatty beef brisket goes in late, together with the tofu.

Pork doenjang jjigae

Pork starts in cold water, so no separate stock is made.

Clam doenjang jjigae

Clams are boiled first and lifted out, the broth is strained, and the clams return at the end.

Cheonggukjang jjigae

Cheonggukjang jjigae uses cheonggukjang (short-fermented soybeans), which has a stronger fermentation smell than doenjang.

Doenjang guk

Doenjang guk is a broth-focused doenjang soup whose thickness and heat vary by recipe.

• Maangchi — Doenjang-jjigae
• Korean Bapsang — Doenjang Jjigae
• My Korean Kitchen — Doenjang Jjigae
• Carmy — Doenjang Jjigae
• 10000recipe — Chadolbagi doenjang jjigae (Korean)
• Kim Jin-ok — Basic doenjang jjigae (Korean)
• Wtable — Doenjang jjigae (Korean)
• Doenjang salinity study (PMC, 2023)
• Sempio — Doenjang ingredients
• Bon Appétit — How to boil potatoes
• FoodSafety.gov — Cold food storage chart
• 10000recipe — Pork doenjang jjigae (Korean)
• 10000recipe — Clam doenjang jjigae (Korean)
• Seoul Shinmun — Cheonggukjang and doenjang fermentation (Korean)
• Better Korean — Differences between jjigae, guk and tang
• Maangchi — Baechu doenjang guk
• USDA — Leftovers and food safety
• Encyclopedia of Korean Culture — Siuijeonseo (in Korean)
• Encyclopedia of Korean Culture — Jochi (in Korean)
• National Institute of Korean History — Gaebyeok essay, 1920 (in Korean)