Doenjang Jjigae
(된장찌개)
A Bowl of Everyday Korean Comfort
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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:
Make the broth: Bring water or anchovy stock to a gentle simmer in a small pot or ttukbaegi.
Add doenjang: Dissolve doenjang directly into the broth using a spoon. Stir until well mixed.
Add vegetables: Drop in zucchini, onion, potato (if using), and chili. Simmer for 10 minutes.
Add tofu + protein (if using): Gently stir in tofu and any pork or mushrooms. Simmer another 10 minutes.
Finish: Add garlic and scallions in the last 2 minutes. Taste and adjust with a little more doenjang or gochugaru.
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