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bowl of korean soybean paste stew (doenjang jjigae) with two bowls of rice
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5 from 2 votes

Easy Doenjang Jjigae recipe (Korean Soybean Paste Stew)

An easy and delicious Korean Soup: Doenjang Jjigae ( Soybean Paste Stew). Make this classic Korean comfort food in 20 minutes. An everyday soup that is customizable and easy to make. A big scoop of soybean paste is the main flavoring for this hearty stew!
Prep Time5 minutes
Cook Time15 minutes
Course: Soup, Stew
Cuisine: Korean
Keyword: Doenjang, Jjigae
Servings: 2
Calories: 292kcal
Author: Lis Lam

Equipment

  • 1 Medium 1000ml Claypot (Korean Ttukbaeggi) or Medium Saucepan

Ingredients

  • 1/2 cup/ 8oz pork shoulder, roughly chopped
  • 1 small onion, chopped
  • 1 small Korean (grey) zucchini, cut into 3/4-inch chunks (about 1 cup) (can be subbed with kabocha or butternut squash
  • 1 small potato, cut into 3/4-inch chunks (about 1/2 cup)
  • 1 3/4 cups water or anchovy broth
  • 1/4 cup Doenjang (Korean fermented soybean paste)
  • 1 tsp Gochujang (Korean fermented chili paste)
  • 1 garlic clove, minced
  • 1 box medium or firm tofu, drained, halved and sliced
  • 1 Fresno or Jalapeno pepper, sliced (optional)
  • dash fish sauce (optional)

Garnish:

  • 1 green onion, sliced
  • drizzle sesame oil
  • sprinkle sesame seeds

Instructions

  • Prep pork and vegetables: Roughly chop pork shoulder. Chop the onion, potato, and zucchini. Slice chili pepper. Mince garlic.
  • Cook pork and onion. In a medium clay pot (or saucepan), heat 1 Tbsp oil over medium heat. Add pork and onion, stirring occassionally. Cook until onion is mostly soft, about 2 minutes. It's ok if the pork is not completely cooked through.
  • Add water + seasoning. Add water, doenjang, gochujang, and garlic. Add potato and any other hard vegetables (such as squash), if using. Bring to a boil then lower heat and simmer until potato is soft, about 5 minutes.
  • Add soft vegetables. Add zucchini and other soft vegetables (cabbage, bean sprouts, etc.), if using. Cook unti soft, about 3-4 minutes.
  • Add sliced tofu and chili pepper. Add tofu and chili pepper and simmer for 2-3 more minutes, until the tofu is heated through and all the flavors meld together. Spoon liquid over the tofu, if needed.
  • Garnish and enjoy. Sprinkle with green onion, drizzle of sesame oil, and sesame seeds. Serve hot with rice and kimchi. Enjoy!

Video

Notes

*Taste and adjust flavor, right before serving. Doenjang is a fermented food that changes in flavor, depending on the age. I recommend tasting your jjigae at the end. If it tastes flat, add a sprinkle of fish sauce. If it's too salty, add a pinch of sugar or more water. If it's too watery, add more doenjang and/or gochujang to thicken.
Variations:
    • Make it spicier. Add 1-2 Tbsp more of Gochukaru and/or Gochujang. Or add more chili peppers at the end.
    • Add seasonal vegetables. Add different vegetables, depending on the time of year. I like buttercup or kabocha squash and potato in the fall and winter. For spring, bean sprouts, zucchini, and cabbage taste light and fresh.
    • Change up the protein. If you don't eat pork, swap with beef or chicken. Clams, mussels, shrimp, squid, or white fish are also good additions.
    • Make it vegan. Swap the pork with shitake mushrooms for a "meaty" texture. Don't forget to leave out fish sauce at the end to make it completely plant-based.
    • Thin the broth. Add more water for a thinner broth. It won't be so thick and chunky.

Nutrition

Calories: 292kcal | Carbohydrates: 39g | Protein: 21g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 40mg | Sodium: 1347mg | Potassium: 1163mg | Fiber: 7g | Sugar: 9g | Vitamin A: 512IU | Vitamin C: 77mg | Calcium: 80mg | Iron: 3mg