📝 About This Recipe
Doenjang-jjigae is the quintessential soul food of Korea, a deeply savory and aromatic soybean paste stew that has anchored family dinner tables for centuries. This recipe balances the earthy, fermented depth of premium doenjang with a clean, umami-rich anchovy broth and a medley of fresh vegetables and silky tofu. It is a masterclass in 'gan' (seasoning), delivering a comforting warmth that is simultaneously humble and incredibly sophisticated.
🥗 Ingredients
The Umami Base (Broth)
- 7-10 large Dried Anchovies (heads and guts removed to prevent bitterness)
- 1 piece Dried Kelp (Dashima) (about 2x2 inches)
- 4 cups Water (can substitute with rice water/ssal-tteumul for extra body)
The Seasoning
- 3-4 tablespoons Korean Soybean Paste (Doenjang) (adjust to taste and saltiness of the brand)
- 1-2 teaspoons Korean Red Chili Flakes (Gochugaru) (for a hint of spice and color)
- 1 tablespoon Garlic (minced)
Vegetables and Proteins
- 1 Medium Potato (peeled and cut into 1/2-inch cubes)
- 1/2 Small Zucchini (sliced into quarters or half-moons)
- 1/2 medium Onion (chopped into bite-sized pieces)
- 2-3 pieces Shiitake Mushrooms (sliced thinly)
- 1/2 block Medium-firm Tofu (cut into 1/2-inch cubes)
- 1/4 lb Beef Brisket or Pork Belly (thinly sliced; optional for extra richness)
Aromatics and Garnish
- 2 stalks Green Onions (sliced diagonally)
- 1 Green Chili Pepper (Cheongyang) (sliced; omit if you prefer no heat)
- 1/2 Red Chili Pepper (sliced for a pop of color)
👨🍳 Instructions
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1
Prepare the broth base: In a medium pot or a traditional Korean earthenware pot (ttukbaegi), add the water, dried anchovies, and dried kelp.
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2
Bring the water to a boil over medium-high heat. Once boiling, reduce to medium and let it simmer for 10 minutes to extract the deep ocean umami.
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3
Remove and discard the anchovies and kelp using a slotted spoon. If you used rice water, you will notice the broth is slightly opaque and thicker.
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4
If using meat, add the thinly sliced beef or pork to the simmering broth now. Skim off any foam or fat that rises to the surface for a cleaner taste.
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5
Add the potato cubes and onions to the pot. These take the longest to cook and will help flavor the base.
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6
Stir in the doenjang (soybean paste). Pro tip: Place the paste in a fine-mesh strainer and submerge it in the broth, using a spoon to dissolve it. This ensures a perfectly smooth texture without lumps.
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7
Add the gochugaru (red chili flakes) and minced garlic. Stir well to incorporate the flavors.
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8
Add the zucchini and shiitake mushrooms. Continue to simmer over medium heat for about 5-7 minutes until the potatoes are tender when pierced with a fork.
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9
Gently slide the tofu cubes into the stew. Be careful not to break them; you want them to remain as soft, pillowy clouds.
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10
Add the sliced green onions and chili peppers. Let the stew simmer for another 2-3 minutes so the aromatics can release their scent.
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11
Taste the broth. If it is too salty, add a splash more water; if it needs more depth, simmer for a few more minutes to concentrate the flavors.
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12
Serve immediately while the stew is still bubbling vigorously. The earthenware pot is ideal as it retains heat throughout the entire meal.
💡 Chef's Tips
For the most authentic flavor, use the water from washing rice (ssal-tteumul)—specifically the second or third rinse—as the starch helps bind the flavors and adds a subtle sweetness. Don't boil the doenjang for too long (over 20 minutes) as it can lose some of its complex probiotic depth and become slightly bitter. If you are vegetarian, replace the anchovy broth with a mushroom and dried radish broth for an equally savory result. Always taste your doenjang before starting; artisanal (jip-doenjang) is often much saltier than mass-produced versions, so adjust the quantity accordingly. For a 'restaurant style' finish, add a tiny pinch of sugar to balance the heavy fermentation of the soybean paste.
🍽️ Serving Suggestions
Serve with a bowl of warm, fluffy purple rice (heukmi-bap) or plain white short-grain rice. Pair with a side of classic Napa cabbage Kimchi for a bright, acidic contrast to the earthy stew. Include a side of roasted seaweed (Gim) to wrap small bites of rice dipped in the stew broth. Serve alongside a simple protein like Korean rolled omelet (Gyeran-mari) or grilled yellow croaker. A chilled glass of barley tea (Bori-cha) is the perfect refreshing beverage to cleanse the palate between bites.