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Doenjang Jjigae (Korean Soybean Paste Stew)

Soybean paste stew is a popular Korean dish made with red bean and doenjang (soy sauce thickened with wheat flour). It’s one of the most well-known dishes in Korea, but it also has many variations. Each region around South Korea will make their own version of this traditional soup, so you’ll want to try them all!

Doenjang jjigae is a Korean soybean paste stew. It is typically made with vegetables, tofu, mushrooms and doenjang (soy sauce). The vegetarian version of this dish does not use meat or fish stock. Read more in detail here: doenjang jjigae vegetarian.

Published on January 27, 2022 and updated on January 27, 2022 by Jamie. It’s possible that some of the links in this article are affiliate links. Leave a Reply

Quick and easy doenjang jjigae with text overlay.

Quick and easy doenjang jjigae with text overlay.

Quick and easy doenjang jjigae with text overlay.

Photo collage of 15 minute doenjang jjigae with Ingredients.

Quick and easy doenjang jjiage photo collage.

Doenjang jjigae () is a simple Korean soybean paste stew cooked with doenjang, anchovy stock, your favorite protein, tofu, potatoes, mushrooms, and zucchini. It’s mostly seasoned with doenjang, a delectable fermented Korean soybean paste with a strong umami taste.  

Doenjang jjigae bubbling in an earthenware pot.

Doenjang jjigae () is a flavorful, umami-packed Korean stew cooked with doenjang (Korean soybean paste), veggies, and your choice of protein (beef, shrimp, clams, tofu, pork). Korean soybean paste stew is also known as soybean stew, Korean miso stew, or soybean paste stew.

It has a similar taste to Japanese miso, but it is more robust, thick, and savory. You’ll adore doenjang jjigae if you like miso soup. It’s a filling Korean stew that’s simple to prepare, healthful, filling, and packed with veggies and protein.

Doenjang jjigae with vegetables, tofu, and peppers boiling in a pot.

What is the meaning of doenjang (soybean paste)?

Doenjang () is a fermented Korean soybean paste produced from soybeans that have been simmered in a brine of salt water. It’s crushed, matured, and fermented until it develops rich, umami tastes.

Doenjang jjigae () is a delectable stew created by combining doenjang with stock and various veggies and meats.

There are various sorts of doenjang, each with its own set of components. I recommend using seasoned doenjang (), which contains Ingredients like garlic, onion, and shellfish flavors to create a rich, umami broth, for soups and stews like doenjang jjiage.

If you can’t locate seasoned doenjang, use anchovy or chicken stock instead, and make sure to add garlic and onions for more flavor.

Ingredients

Ingredients for doenjang jjigae with text.

  • Doenjang is a tasty fermented Korean soybean paste that can be purchased in most Korean and Asian grocery shops. Look for them in the sauce or spice aisle since they are shelf stable when unopened.
  • Traditional anchovy stock is utilized, although chicken, beef, or vegetable stock may also be used.
  • Mushrooms, onions, potatoes, and zucchini were among the vegetables I utilized.
  • Use tofu, beef, clams, shrimp, or pork as a protein source.

How to Make Doenjang Jjigae (Doenjang Jjigae)

  1. Garlic is sautéed in oil until aromatic, then potatoes, onions, stock, and any meat are added (if using).
  2. Bring to a boil for 3 to 5 minutes.

Photo collage of sauteed garlic and stock added to onions and potatoes.

  1. Combine the doenjang paste, tofu, and veggies in a mixing bowl.
  2. Cook, stirring constantly, until the doenjang is fully dissolved and the meat and potatoes are cooked thoroughly.
  3. Season with salt and pepper to taste. Serve with a pepper garnish.

Photo collage of doenjang paste added to stock and doenjang jjigae boiling with vegetables.

Doenjang jjigae tastes best when it’s served hot and steaming. It’s traditionally served in clay pots, which retain heat well. Serve with steaming rice and a side of banchan (Korean side dishes). Enjoy!

Doenjang jjigae with Korean soybean paste, vegetables, tofu, and peppers boiling in a pot.

Variations & Substitutions

Doenjang jjigae for vegans and vegetarians: Make a vegan doenjang paste using vegetable broth or vegan dashi. Check the ingredients to make sure there are no shellfish or seafood, which is frequent in seasoned doenjang. For umami taste, use a lot of mushrooms, and tofu for protein.

Seafood doenjang jjigae: Use anchovy broth with clams, shrimp, or crab as the protein.

Korean soybean paste stew with zucchini, mushrooms, and peppers.

Serve with banchan (Korean side dishes):

Doenjang jjigae with mushrooms, tofu, and peppers boiling in a pot.

Jjigae Doenjang (Korean Soybean Paste Stew)

Doenjang jjigae () is a traditional Korean soybean paste stew cooked with tofu, potatoes, mushrooms, and zucchini. Doenjang, a tasty fermented Korean soybean paste with a strong umami taste, is used to flavor it.

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Time to prepare: 5 minutes

Time to cook: 10 minutes

15 minutes total

Dinner, entrée, and main course

Asian and Korean cuisine

Mode of Preparation Stop your screen from turning black.

Instructions 

  • Soup Base: In a small pot or earthenware pot, saute garlic with vegetable oil until fragrant. Next add the stock, potatoes, onions, and meat or seafood (if using). Bring to a boil for 3 to 5 minutes.

    13 cup potatoes, 13 cup onions, 1 cup stock, 1 tablespoon vegetable oil, 4 garlic cloves

  • Add the doenjang paste, zucchini, mushrooms, tofu (if using), and Korean red pepper flakes to the pan (if using). Stir until all of the doenjang paste has dissolved. Boil for 3 to 5 minutes, or until potatoes and protein are thoroughly cooked.

    12 teaspoon Korean red pepper flakes, 1 tablespoon doenjang paste, 13 cup zucchini, 13 cup mushrooms, 13 cup protein of choice (tofu, pork, seafood), 12 teaspoon doenjang paste

  • Season with extra doenjang paste or soy sauce if necessary before serving. If required, add extra stock. Serve with a garnish of chopped pepper. Enjoy!

    1 pepper (red or green)

Notes on the Recipe

This recipe serves 1 to 2 people. I used a traditional clay pot for serving doenjang jjigae, which holds 20 fluid ounces (2.5 cups).

  1. Stock – Use whatever flavor of stock you choose, such as vegetable, chicken, or beef stock, however anchovy stock is commonly used. Boil 2 cups water with this anchovies flavored package to produce anchovy stock. Dashi is another excellent choice.
  2. Doenjang paste is available in a variety of flavors. For soups and stews with extra flavorings like shrimp or seafood, I suggest using seasoned doenjang paste. When purchasing, make sure to read the ingredients label.
  3. Vegan and vegetarian doenjang jjigae: Use vegan doenjang paste and season to taste with veggie umami sauce. When purchasing, make sure to read the ingredients label.

Nutrition

Calories: 183kcal | Carbohydrates: 35g | Protein: 11g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 791mg | Potassium: 186mg | Fiber: 4g | Sugar: 7g

Have you tried this recipe yet? Please tell us how it went and give it a five-star rating! Show off your masterpieces by tagging @drivemehungry! I like looking at your images!

*Nutritional data is an approximation based on internet calculators.

Do you know what doenjang (Korean soybean paste) is?

Doenjang () is a fermented Korean soybean paste produced from soybeans that have been simmered in a brine of salt water. It’s crushed, matured, and fermented until it develops rich, umami tastes.

What are some alternative uses for doenjang?

Soups, stews, and dipping sauces may all be made using doenjang. It works well as a marinade.

What is the best way to store doenjang?

Until opened, Doenjang is shelf stable. Once opened, keep it refrigerated in its original container. To avoid drying, oxidation, and discoloration, make sure the container is properly closed and the protective covering is in place. As the surface layer dries off, some discoloration is to be expected.

Is there a difference between doenjang and miso?

Although both doenjang and miso are fermented soybean pastes, they come from distinct places. Doenjang is a Korean soybean paste with a chunky texture and a bolder, deeper taste. Miso, on the other hand, is a Japanese condiment with a milder taste and a silkier texture.

“Korean Soybean Paste Stew” is a popular dish in Korea. It’s made with doenjang, soy sauce, and vegetables. Reference: korean soybean paste recipe.

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Frequently Asked Questions

Is doenjang the same as soybean paste?

A: The answer is no. Soybean paste and doenjang are two different foods that have similar ingredients, but they cook them in very different ways.

What is Korean soybean paste used for?

A: Soybean paste is a popular condiment in Korean cuisine. Its made from fermented, soaked soybeans that are crushed and mixed with salt, garlic juice or vinegar (depending on the desired flavor), sugar, ginger powder and sesame oil.

Is Korean soybean paste same as Chinese soybean paste?

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