Doenjang Jjigae (Korean Soybean Paste Stew)

When the weather turns a little chilly or life calls for a cozy, nourishing meal, there’s nothing quite like a steaming bowl of doenjang jjigae. This beloved Korean soybean paste stew is a staple in many homes, treasured for its earthy depth of flavor and heartwarming simplicity. It’s the kind of dish that speaks to the soul without needing any frills, just honest ingredients simmered to perfection.

Today, I want to share a version of doenjang jjigae that is both easy to make and rich in umami. It’s built on a foundation of anchovy broth and deepened with dried prawn and dried scallop. These two ingredients may seem small, but they bring a surprising boost of oceanic flavor that elevates the stew beautifully.

Serving Suggestions:

Doenjang jjigae is hearty enough to enjoy on its own but pairs beautifully with a simple bowl of rice and a few banchan (side dishes). It’s also one of those dishes that deepens in flavor overnight, making leftovers an absolute treat the next day.

Whether you’re new to Korean cuisine or looking for a nostalgic taste of home, this doenjang jjigae offers comfort in every spoonful. It’s simple, soulful, and deeply satisfying.

Doenjang Jjigae (Korean Soybean Paste Stew)

Prep Time 10 mins Cook Time 20 mins Total Time 30 mins Difficulty: Beginner

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Recipe Keys: S Soup

Ingredients

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• 800 ml anchovy broth (or water with an anchovy stock cube)
• 1 medium potato
• ¹⁄₃ zucchini
• 1 onion
• 1 block pressed tofu
• 1 tbsp dried prawn
• 1 tbsp dried scallop
• 1 tbsp minced garlic
• 1 tbsp gochugaru (Korean red pepper flakes, optional for spice)
• 2 tbsp doenjang (fermented soybean paste)

Instructions

1. Prepare the vegetables

   Chop the potato, zucchini, onion, and tofu into bite-sized pieces. Try to keep them relatively uniform so they cook evenly.

1. Make the base broth

   Bring the anchovy broth to a boil in a medium-sized pot. If you're using water with a stock cube, dissolve the cube fully before moving to the next step.

1. Add the aromatics and simmer

   Add the potato, zucchini, onion, dried prawn, and dried scallop to the boiling broth. Cover the pot and let everything simmer until the potatoes are tender, about 10 to 15 minutes.

1. Layer in spice and garlic

   Add the minced garlic and gochugaru. If you prefer a spicier stew, you can also add some chopped chili at this point.

1. Add the doenjang

   Mix in the soybean paste. You can stir it directly into the broth or use a small strainer to dissolve it more smoothly.

1. Add tofu and finish cooking

   Once the stew comes to a boil again, gently add the tofu. Let it simmer for another minute so the tofu absorbs some of the broth.

1. Serve

   Ladle the stew into bowls and serve hot with steamed rice. The rice balances the bold, salty flavors of the jjigae perfectly.

Keywords: jjigae

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