Doenjang jjigae is a Korean stew built around doenjang, a thick, fermented soybean paste with a deep, salty, almost nutty funk to it. Potatoes, zucchini, onion, mushrooms and tofu simmer together in an anchovy and kelp stock until the broth turns cloudy and rich, and it’s often finished with a little beef or pork for extra savouriness.
It is one of the most iconic and popular traditional dishes in Korean cuisine, and is often eaten regularly regardless of occasion or time of day. It is claimed as a national dish. Many Korean meals end up built around a jjigae like this one, with rice and a few banchan on the side rather than one big centrepiece dish.
People sometimes confuse it with doenjang-guk, the thinner, brothier soybean paste soup. The main difference between the Korean-style stew and soup is in the method of cooking and serving: jjigae is thicker, has more ingredients, and is largely served as a dish on its own rather than spooned over rice. The flavour sits somewhere between earthy and savoury, closer to miso soup’s funkier, bolder cousin, with a consistency that is thicker than a clear soup but still easy to spoon.
What you need
Doenjang is the whole point of the dish. It’s a fermented soybean and salt paste, sold in tubs in any Korean grocery store or the international aisle of a larger supermarket. Korean doenjang paste is traditionally made with only soybeans and salt, though some brands add fish, so it’s worth reading the label if that matters to you. Don’t confuse it with gochujang, which is the red, sweet-spicy chilli paste used in dishes like tteokbokki.
Anchovy and kelp stock gives the broth its backbone. Dried anchovies (myeolchi) with their heads and guts removed, and a piece of dried kelp (dasima), simmer briefly to build a savoury base before the doenjang goes in. If you can’t find them, a decent unsalted chicken or vegetable stock works as a stand-in, though the flavour will be milder.
Tofu and zucchini are the two vegetables almost every version includes, alongside potato, onion and mushrooms depending on what’s in the fridge. Medium-firm tofu holds its shape better than silken here and won’t fall apart as you stir.
| Ingredient | Swap | What changes |
|---|---|---|
| Doenjang | White or mixed (awase) miso, same amount | Milder, sweeter and less funky; add a little extra for depth if needed |
| Dried anchovies and kelp | Unsalted chicken or vegetable stock | Lighter, less briny broth; stew is ready a little faster |
| Beef brisket | Thinly sliced pork shoulder or ground pork (halal-certified) | Slightly fattier, softer texture; skip for a vegetarian stew |
| Zucchini | Yellow summer squash or courgette | Barely noticeable; texture and colour stay close |
| Gochugaru | A pinch of regular chilli flakes | Less smoky, slightly sharper heat |
Doenjang Jjigae (Korean Soybean Paste Stew)
A savoury Korean stew made with fermented soybean paste, tofu, potato, zucchini and a little beef, simmered in anchovy and kelp stock until rich and bubbling.
- Dairy-free
- Halal
Ingredients
For the stock
- 1 l Water
- 8 Dried anchovies, heads and guts removed
- 1 Dried kelp (dasima), about 10cm/4 inch square
For the stew
- 150 g Beef brisket or chuck, thinly sliced (halal-certified)
- 1 tbsp Vegetable oil
- 3 cloves Garlic, minced
- 60 g Doenjang (Korean fermented soybean paste)
- 1 tsp Gochugaru (Korean chilli flakes) (optional)
- 150 g Potato, peeled and diced
- 100 g Onion, diced
- 150 g Zucchini, diced
- 80 g Mushrooms (button or shiitake), sliced
- 200 g Medium-firm tofu, cubed
- 1 Green chilli pepper, sliced (optional)
- 2 Green onion, sliced
Equipment
Medium heavy pot or earthenware pot (ttukbaegi), Fine mesh sieve or strainer, Cutting board and knife
Method
- Make the stock. Combine the water, dried anchovies and kelp in a pot. Bring to a boil over medium-high heat, then lower to a simmer. Remove the kelp after 5 minutes so the stock doesn't turn bitter, and let the anchovies simmer another 5 minutes.
- Strain. Strain out the anchovies, or leave them in if you like a stronger stock. You should have about 900ml to 1 litre of pale brown, savoury stock.
- Sear the beef. In a separate pot, heat the vegetable oil over medium-high heat. Add the beef and garlic, and cook, stirring, for 2 to 3 minutes until the beef is no longer pink.
- Add the stock. Pour in the strained stock and bring to a boil.
- Dissolve the doenjang. Push the doenjang through a sieve directly into the pot, or mash it against the side of a ladle in a splash of hot stock first, so it dissolves without leaving lumps.
- Add potato and onion. Add the potato and onion. Cover and simmer for 10 minutes over medium heat, until the potato is just tender when pierced with a knife.
- Add the rest of the vegetables. Stir in the zucchini, mushrooms and gochugaru if using. Simmer uncovered for 5 minutes, until the zucchini turns slightly translucent at the edges.
- Add tofu. Gently stir in the tofu and green chilli pepper. Simmer for 3 to 5 minutes, just until the tofu is warmed through and the stew is bubbling gently; don't stir too hard or the cubes will break apart.
- Finish and serve. Scatter over the green onion and remove from the heat. Serve immediately, straight from the pot, with steamed rice and a few banchan on the side.
Contains: gluten, soy, fish. Check the labels on packaged ingredients.
Written with AI assistance and reviewed by a human editor. This recipe has not been cooked in a home kitchen, so taste and adjust as you go. The header picture is an AI-generated illustration, a stock photo or an official press picture, not a photo of this exact recipe. Use halal-certified meat.
Tips for success
Push the doenjang through a small sieve or mash it against the side of a ladle as it dissolves. Dropped in whole, it tends to sit in stubborn clumps at the bottom of the pot, and you end up with salty pockets instead of an evenly seasoned broth.
Pull the kelp out after 5 minutes of simmering, not the full cook. Left in too long it turns the stock slightly bitter and slimy. The anchovies can stay in a little longer, or get strained out entirely once the stock tastes savoury.
Add tofu near the end, in the last 3 to 5 minutes. Simmered too long, the cubes turn spongy and start breaking apart into the broth. You want them warmed through, not disintegrating.
Cook the beef until it’s no longer pink before adding the liquid. A quick sear with the garlic builds a base layer of flavour under the broth, rather than just boiling raw meat in water from the start.
Keep the simmer gentle once the doenjang is in. A hard rolling boil muddies the broth and can make the vegetables fall apart before the potato is even tender.
Taste before adding salt. Doenjang is already salty on its own, so most cooks won’t need to season further, maybe just a pinch more paste if the broth tastes thin.
Storing and reheating
Let the stew cool before refrigerating, and don’t leave it sitting out at room temperature for more than 2 hours, in line with general USDA food safety guidance for cooked dishes. Stored in a covered container, it keeps in the fridge for 3 to 4 days. For longer storage, freeze it for up to 2 to 3 months in an airtight container, though the potato and tofu will soften further once thawed.
Reheat gently on the stovetop over medium heat, stirring occasionally, until it’s steaming hot all the way through (at least 74°C if you’re checking with a thermometer). A splash of water or stock loosens it back up if it’s thickened too much in the fridge. Avoid reheating more than once.
Serving ideas
Doenjang jjigae is almost always served bubbling hot straight from its pot, alongside a bowl of steamed short-grain rice to spoon the broth and vegetables over. A few banchan on the side, such as seasoned spinach, kimchi or soybean sprouts, round out the meal the way it’s eaten in most Korean households. A sheet of roasted seaweed and a simple cucumber salad work well too if you want something fresh and crunchy next to the stew.
Diet and allergen notes
As written, this recipe contains soy (doenjang, tofu), fish (dried anchovies) and beef, so it isn’t vegetarian, vegan or halal unless adjusted. For a halal version, use halal-certified beef; no alcohol is used in this recipe. For a vegetarian or vegan stew, skip the beef and anchovies, use a kelp-and-dried-mushroom stock or plain vegetable stock instead, and add extra mushrooms and tofu for body. Check your doenjang brand’s label if you need this gluten-free, since some commercial pastes include wheat or barley; look for one labelled gluten-free if that matters to you. The dish is naturally dairy-free. It isn’t suitable for a strict keto diet because of the potato.
Questions
Is doenjang jjigae spicy?
Not particularly. The base flavour from doenjang is savoury and earthy rather than hot. Gochugaru or a sliced fresh chilli pepper add a gentle warmth, but you can leave both out if you’d rather keep it mild.
Can I make it without meat?
Yes. Many home versions are meat-free, relying on the anchovy stock, doenjang and plenty of vegetables and tofu for savouriness. Swap in a vegetable or kelp-mushroom stock as well if you want it fully plant-based.
How is this different from kimchi jjigae?
Kimchi jjigae is built on fermented kimchi and usually tastes sharper, sourer and more chilli-forward. Doenjang jjigae leans on fermented soybean paste instead, giving it a rounder, earthier, less acidic flavour, and it’s typically less spicy.