Doenjang Jjigae

(된장찌개)

A Bowl of Everyday Korean Comfort

A bubbling bowl of Doenjang Jjigae served in a black Korean earthenware pot. The stew includes tofu, sliced green chili, cabbage, and mushrooms in a rich soybean broth.

This post contains affiliate links. If you purchase through them, I may earn a small commission at no additional cost to you.

This is one of those dishes that doesn’t try to impress — and that’s exactly the point. Doenjang jjigae is everyday food in Korea. It’s what’s simmering on the stove at lunch, what gets eaten with a side of rice and kimchi, what so many people grew up tasting before they could pronounce it.

It’s made with doenjang, a deeply savory fermented soybean paste that gives the broth its earthiness, funk, and depth. From there, it’s simple: tofu, vegetables, maybe a few slices of pork belly or anchovy-based broth — nothing flashy, but so satisfying.

There are a hundred ways to make this stew, and they’re all right. This is mine.

🥢 Ingredients & Notes

Key Ingredients:
These are the core components — simple, but full of flavor.

  • Doenjang (된장) – Korean fermented soybean paste. Rich, salty, umami-heavy.

  • Korean anchovy-kelp stock – You can make this from scratch or use stock packets for ease.

  • Tofu – Medium or firm tofu holds up best in the stew.

  • Zucchini – A classic vegetable in most versions.

  • Onion – Adds sweetness and depth.

  • Korean chili flakes (gochugaru) – Optional, for a bit of warmth.

  • Garlic – Crushed or finely chopped.

  • Scallions – For garnish and a fresh finish.

  • Optional: Sliced pork belly or mushrooms – Add richness and texture.

Pantry Tip:
Keep doenjang, gochugaru, and anchovy stock packets in your fridge or pantry. They’re the building blocks of countless Korean dishes. Also consider:

Korean Earthenware Pot (Ttukbaegi)
Keeps stews bubbling hot — a staple in Korean kitchens.
👉 Ttukbaegi on Amazon

Tofu Press
Get perfect texture and less water in your stews or stir fries.
👉 Tofu Press Tool

Korean Soup Spoons
Designed for stews like jjigae — wide, deep, and perfect for hot broth.
👉 Korean Stainless Steel Spoons

📋 Doenjang Jjigae Recipe

Servings: 3–4 | Time: 30–40 minutes
Vegan Adaptable: Yes — skip meat and use mushroom stock

Ingredients:

  • 2 ½ cups water or anchovy-kelp stock

  • 5 tablespoons doenjang (fermented soybean paste)

  • 1 teaspoon gochugaru (optional)

  • 1 cup zucchini, sliced into half-moons

  • 1 cup yellow onion, sliced

  • 1 green chili or red chili (optional, sliced thin)

  • 1 medium potato, peeled and cubed (optional but classic)

  • ½ block firm tofu, cubed

  • 4 garlic clove, minced

  • 2 scallion, chopped

  • Optional: 2–3 slices pork belly or 1 cup mushrooms

Instructions:

  1. Make the broth: Bring water or anchovy stock to a gentle simmer in a small pot or ttukbaegi.

  2. Add doenjang: Dissolve doenjang directly into the broth using a spoon. Stir until well mixed.

  3. Add vegetables: Drop in zucchini, onion, potato (if using), and chili. Simmer for 10 minutes.

  4. Add tofu + protein (if using): Gently stir in tofu and any pork or mushrooms. Simmer another 10 minutes.

  5. Finish: Add garlic and scallions in the last 2 minutes. Taste and adjust with a little more doenjang or gochugaru.

  6. Serve hot with steamed rice and kimchi.

🔗 Related Posts

Triangle Gimbap — perfect with a simple stew
Korean Soups You Need to Try — a broader guide
Tteokbokki — spicy + comforting counterpart

Previous
Previous

Korean Soups You’ll Want to Make Again and Again

Next
Next

Korean Cucumber Salad (Oi Muchim)