Doenjang Jjigae (Korean Fermented Soybean Paste Stew)

Name: Doenjang Jjigae (Fermented Soybean Paste Stew)
Prep time: 5 min
Cook time: 15 min
Total time: 18 min
Ingredients: 2 cups water; 1 packet mixed seafood packet (anchovy, shrimp and kombu); 2 to 2½ tablespoon doenjang, fermented soybean paste (adjust to your preference); 1 small potato (optional) (cubed); 2 garlic (minced); ½ zucchini (cubed); ½ onion (cubed); 3 ounces thinly sliced pork ((can use protein of choice!)); ½ block firm tofu (sliced); 1 tablespoon fish sauce (adjust based on your soybean paste!); ½ jalapeno or chili pepper (optional if you like spicy); 1 green onion (sliced)

Updated: Sep 13, 2023 · by Dana Rao · This post may contain affiliate links · 6 Comments

What is Doenjang Jjigae?

Doenjang Jjigae known as fermented soybean paste stew is a hearty stew with tofu, vegetables and seafood (sometimes beef or pork!). The stew mainly uses fermented soybean paste as the primary ingredient and flavoring. The stew can be found at most korean BBQ or korean restaurants; however, it’s so easy to make at home if you have the right ingredients. Serve with a delicious one pot bibimbap rice for a satisfying Korean meal!

The stew is supposed to be on the saltier side, so you will need to pair with a bowl of white rice, Korean Short Ribs (made-in the air-fryer!), or some Korean Pork Belly BBQ (Samgyeopsal) for the ultimate comfort meal. Usually I can’t finish the soup in one setting so it’s great if you want leftovers. After you try this recipe, eating them at Korean restaurants won’t be the same. If you love Korean soup, you can also try this Korean Budae-Jjigae (Korean Army Stew).

Ingredients:

Here’s a look at the simple ingredients for making Doenjang Jjigae. The full ingredient list is in the recipe card below.

Mixed seafood packet – These packets are usually filled with dried anchovy, shrimp and kombu (seaweed). They are used as a base in many Korean soups and dishes called dashi or seafood broth.

Fermented soybean paste – is made from fermented soybeans that tastes salty, funky, and umami. When added in the stew, it gives it a nice savory and earthy flavor.

Potato and Zucchini – they soak up the salty flavors and makes the soup taste more balanced. The potato and zucchini give the soup some sustenance and makes it more filling with different textures. If you want a quicker recipe, you can take them out (which may compromise on some flavors).

Garlic and Onion – aromatics to make this soup taste sweet. It also brings out the flavor of the doenjang.

Thinly sliced pork or sliced beef (your protein of choice) – Adds more sweet flavor to your soup and makes the meal more filling. Usually sliced beef is added, but you can add your favorite protein like shrimp or chicken to the soup.

Tofu – Firm tofu is usually added to the soup so it doesn’t break when you’re eating the stew. The tofu soaks up all the delicious flavors and is so juicy – a must add!

Fish sauce – is added for umami flavor. The fish sauce complements the fermented soybean paste as well as the dashi broth.

STEPS TO MAKE THE DOENJANG JJIGAE:

Chopped tofu, zucchini, onion, sliced beef and garlic on a chopping board.

Step 1. Prepare vegetables while water is boiling. Cut potatoes, zucchini, onions in cubes. Mince garlic and slice tofu. Sliced beef or protein of choice. Set all ingredients aside.

Anchovy broth boiled in water that is being strained.

Step 2. Add 1 packet mixed seafood packet and water in the pot. Turn heat to medium-high and boil water for 10 minutes. Then, take out seafood packet or strain contents.

Boiling broth with zucchini, water, and onions.

Step 3. Add potatoes, minced garlic, zucchini, and onion in the broth. Cook for 3-5 minutes until the vegetables and potatoes are tender (softer).

Boiling broth with zucchini, water, and onions with fermented soybean paste.

Step 4. With a small strainer or spoon, slowly mix in the fermented soybean paste (doenjang) in the stew. This ensures that the soybean paste can dissolve in your soup! If you don’t have a strainer, mix the paste with the stew water in another bowl and put it back in the stew.

Boiling soybean paste stew with tofu, raw beef and zucchini.

Step 5. Boil for 10 minutes until potato and zucchini is soft. Add sliced beef (or protein of choice) and tofu. Cook for 2 minutes until meat is cooked and add fish sauce for extra saltiness and umami.

Boiling soybean paste stew with tofu, beef and zucchini.

Step 5. Give it a taste test! The stew should taste on the savory side (should be pretty salty!) but adjust with more fish sauce and fermented soybean paste to fit your preferences. Garnish with green onions and sliced chili peppers. Serve with white rice and enjoy while the soup is warm!

Spoonful of rice with meat onions and soybean broth.

Expert Tips

Strain the doenjang paste by slowly mixing it with water. If not diluted properly, it can be chunky (salty) in your stew.

Adding sliced pork or beef in your stock changes the flavor! Makes it more sweet.

Mach your anchovy broth prior to adding your ingredients. The anchovy broth gives it the ‘authentic’ Korean flavor.

Recipe FAQs

What if I don’t have Doenjang (Fermented Soybean Paste)?

The main ingredient is Doenjang (Korean fermented soybean paste) and the stew won’t taste the same without it. I prefer to use this type of doenjang called Tojang (토장) – soybean paste that has been fermented for 1-2 months. This type of doenjang skips the process of soy sauce production all together. Meju blocks are immediately mixed with brine and naturally fermented. Because of this, much of the salty and savory flavors are preserved, making this a sharp-tasting doenjang variety.

What Doenjang Jjigae should I use?

This Sempio Tojang is so delicious for this Doenjang jjigae! The Korean soybean paste is slightly fermented so not too funky and very flavorful in the stew.

What is the difference between Doenjang and Miso paste?

Doenjang and miso paste are made of fermented soybeans. In addition, the taste and texture of the two pastes differs. Doenjang is Korean and it has a saltier and funkier flavor than miso. Miso tastes more mild and is less salty with a less grainy texture compared to doenjang.
Miso paste is used for miso soup at Japanese restaurants with tofu and seaweed. Doenjang is used for Korean stew like this recipe here.

How do I make anchovy stock?

You can boil, anchovies (without the innards), kelp, dried shrimps in water for 10 minutes to get a sweet and savory broth. You can also get these soup packets that look like this (see photo below) and it has all of the ingredients in the packet for boiling.
Mixed seafood packet