Doenjang Jjigae

(된장찌개)

A Bowl of Everyday Korean Comfort

Doenjang jjigae is everyday food in Korea. It’s the pot simmering quietly on the stove, ready to be ladled into bowls alongside rice and kimchi. It’s one of those flavors people grow up with before they even know what to call it, a taste so familiar it becomes the backdrop of daily life.

The base of the stew is doenjang, fermented soybean paste. It brings an earthy depth, a little funk, a lot of comfort. From there, you build with whatever is on hand — tofu, zucchini, mushrooms, potatoes, onions, maybe a few slices of pork belly or a broth made with dried anchovies. None of these choices are wrong. Each pot looks a little different, and that’s part of its charm.

This isn’t food made to impress. It’s food that feels steady, warm, and satisfying. A bowl of doenjang jjigae doesn’t ask for much, and that’s why it endures. This is the way I make mine.

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🥢 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.

Cook Korean at home:

• Doenjang (fermented soybean paste)

• Anchovy-kelp stock packets

• Korean earthenware pot (ttukbaegi)

• Tofu press

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

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