Doenjang Jjigae (Soybean Paste Stew)

Name: Doenjang Jjigae (Soybean Paste Stew)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Ingredients: 600 ml Anchovy-kelp stock; 0.5 block Tofu; 0.3 Korean zucchini; 0.5 Potato; 0.25 Onion; 2 tbsp Doenjang (soybean paste); 0.5 tbsp Minced garlic; 1 tsp Chili powder; 1 Cheongyang chili; 0.5 stalk Green onion

Korea's everyday comfort stew — earthy fermented soybean paste simmered with zucchini, tofu, and potato in anchovy stock.

Ingredients

2servings

Anchovy-kelp stock · or store-bought stock600 ml
Tofu0.5 block
Korean zucchini0.3
Potato0.5
Onion0.25
Seasoning
Doenjang (soybean paste) · 1.5–2.5, to taste2 tbsp
Minced garlic0.5 tbsp
Chili powder · optional1 tsp
Cheongyang chili · optional1
Green onion0.5 stalk

Steps

Simmer anchovies and kelp in water to make stock; remove the kelp just before it boils. (Skip if using ready stock.)
⏲ 15 min
Cut potato, zucchini, and onion bite-size; slice the tofu thick and the green onion and chili on the diagonal.
Dissolve the doenjang in the stock, add potato and onion, and simmer over medium heat.
⏲ 5 min
Once the potato starts to soften, add zucchini, tofu, and garlic; simmer 5 more minutes.
⏲ 5 min
Add green onion and chili (and chili powder), bring to a final boil, and serve.
⏲ 2 min

Tips & Variations

Variations

Brisket doenjang jjigae: Render thin-sliced brisket first for a richer, nuttier broth.
Clam doenjang jjigae: Add purged clams for a clean, briny depth.
Gangdoenjang: Use less stock and cook it thick to spoon over rice like a paste.
Siraegi: Add cooked dried-radish greens for a heartier, rustic version.

Tips

Doenjang saltiness varies by brand — start with less and adjust to taste.
Anchovy-kelp stock is the key; a stock pack works fine when short on time.
Add potato first and tofu later so each keeps its texture.
It gets saltier as it reduces, so season at the end.

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