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Doenjang Jjigae AKA Korean Soybean Paste Stew

Filled to the brim with tofu, pork and vegetables -- Doenjang Jjigae or Soybean Paste Stew -- is Korean comfort food to the core.
Prep Time5 mins
Cook Time25 mins
Course: Soup, Stew
Cuisine: Korean
Keyword: Doenjang, Jjigae
Servings: 2
Author: The Subversive Table | Lis Lam


  • Medium Claypot (Korean Ttukbaeggi) or Medium Saucepan


  • 1 Tbsp sesame oil
  • 1/2 cup pork shoulder, roughly chopped
  • 1 small onion, sliced into half moons
  • 1 small Korean zucchini, sliced into half moons
  • 1 small potato, sliced into half moons
  • 2 cups water
  • 2-3 Tbsp Doenjang (Korean fermented soybean paste)
  • 1 tsp Gochujang (Korean fermented chili paste)
  • 1 garlic clove, minced
  • 1 box medium or firm tofu, halved and sliced
  • 1 Fresno or Jalapeno pepper
  • dash fish sauce (I use 3 Crabs fish sauce)


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


  • Prep pork and vegetables: Roughly chop pork shoulder. Halve the potato and zucchini and slice into half moons. Slice onion and chili pepper. Mince garlic.
    white bowl filled with zucchini, potato, onion
  • In a medium clay pot (or saucepan), heat 1 Tbsp sesame oil over medium heat. Add pork and onion and cook, lightly stirring. Cook until pork is no longer pink and onion is mostly soft, about 5 minutes. It's ok if the pork is not completely cooked through.
  • Add potato and water. Add doenjang, gochujang, and garlic. Bring to a boil then lower heat and simmer until potato is 50% cooked through, about 5 minutes.
  • Add zucchini and simmer until zucchini is 80% cooked through, about 5 more minutes.
  • Add sliced tofu and chili pepper. Simmer for 4-5 more minutes, until the tofu is heated through and all the flavors meld together. Spoon liquid over the tofu, if needed.
  • Taste and adjust seasoning: If it's not spicy enough, add 1-2 tsp Gochukaru. If it needs more flavor, add a splash or two of fish sauce. If it's too salty, add a little more water (but not too much).
  • Garnish with green onion, drizzle of sesame oil, and sesame seeds. Serve piping hot with rice and kimchi. Enjoy!
    bowl of korean soybean paste stew (doenjang jjigae) with two bowls of rice