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Korean soybean paste stew (Doenjang-jjigae) simmering in a traditional earthenware pot, with tofu and vegetables in rich brown broth, surrounded by gentle steam and warmth.
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Doenjang jjigae (Korean Soybean Paste Stew)

Doenjang-jjigae is a comforting Korean soybean paste stew that captures the heart of everyday home meals — earthy, savory, and deeply nourishing. Each spoonful carries the warmth and depth of Korean tradition.
Course Main Dish
Cuisine Korean
Keyword doenjang-jjigae, korean soybean paste stew, tofu stew, korean stew, traditional korean soup
Prep Time 10 minutes
Cook Time 20 minutes
Servings 2
Calories 180kcal

Equipment

  • 1 Medium pot for boiling stew
  • 1 Wooden spoon for stirring
  • 1 Knife for chopping vegetables
  • 1 Cutting board optional
  • 1 Ladle for serving

Ingredients

  • 2 cups water or anchovy–kelp broth
  • 2 tbsp Korean soybean paste (doenjang)
  • 0.5 tbsp gochugaru optional
  • 0.5 small onion sliced
  • 0.5 zucchini sliced
  • 100 g tofu cubed
  • 1 small potato diced
  • 1 green chili optional
  • 1 clove garlic minced
  • 0.5 stalk green onion chopped
  • 1 tsp sesame oil optional

Instructions

  • Bring water or anchovy broth to a boil in a medium pot.
  • Dissolve doenjang in the broth using a ladle or small strainer.
  • Add potato and onion, cook for 7–8 minutes until softened.
  • Add zucchini, tofu, and garlic, and simmer for another 7–10 minutes.
  • Add chili and green onion near the end for color and aroma.
  • Finish with a drizzle of sesame oil if desired.

Notes

For richer flavor, use anchovy-kelp broth instead of plain water.
Adjust doenjang amount depending on saltiness of the paste.
Add mushrooms, clams, or beef for variation.