Doenjang Jjigae (Fermented Soybean Paste Stew)

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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. The best part is that this korean soybean paste recipe takes under 20 minutes to cook. All you got to do is throw all the ingredients in the pot, which makes this recipe very easy and perfect for a quick dinner or lunch.

The stew is supposed to be n the saltier side, so you will need to pair with a bowl of white rice for the ultimate comfort meal. Usually I can’t finish the soup in one setting so its great if you want leftovers. After you try this recipe, eating them at Korean restaurants won’t be the same 😉

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 (source to learn more about doenjang).

I used this Sempio Tojang and I love the flavor in this! The Korean soybean paste is slightly fermented so not too funky and very flavorful in the stew.

Doenjang Vs. Miso

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.

More Korean Soups that I love:

• Soon dubu (Korean tofu soup) – super soft tofu in a spicy seafood broth is perfect with rice and korean bbq
• Budae Jjigae – Korean army stew inspired by American meats like spam and sausage is a delicious stew for late night ramen!
• Tuna Kimchi Jjigae– spicy, savory, fermented kimchi stew has so much flavor and takes 15 minutes to make.

INGREDIENTS YOU NEED FOR YOUR DOENJANG JJIGAE:

• 1 packet mixed seafood packet (anchovy, shrimp and kombu)
• 2 cups water (boil from kettle to make it faster!)
• 2 to 2 1/2 tablespoons fermented soybean paste (adjust to your preference
• 1 small potato (optional – if you have more time)
• 2 garlic, minced
• 1/2 zucchini, cut in cubes
• 1/2 onion, cut in cubes
• thinly sliced pork, sliced beef or shrimp (your protein of choice)
• 1/2 firm tofu
• 1 tablespoon fish sauce

garnish:

• 1/2 jalapeno or chili pepper (optional – if you like spicy)
• 1 green onion, sliced

STEPS TO MAKE THE DOENJANG JJIGAE:

1. Boil 2 cups water in a kettle or boil in the pot on medium-high heat. Prepare vegetables while water is boiling. Cut potatoes, zucchini, onions in cubes. Mince garlic and slice tofu. Set all ingredients aside.
2. (Pot on medium-high heat) Once water is boiled, add 1 packet mixed seafood packet, cubed potatoes, minced garlic, cubed zucchini, and cubed onion. With a small strainer, slowly dissolve the fermented soybean paste 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.
3. Boil for 10-15 minutes until potato and zucchini is soft. Take out mixed seafood packet. Then, add sliced pork and tofu. Cook for 2 minutes until meat is cooked and add fish sauce for extra saltiness and umami.
4. Give it a taste test! The stew should taste on the savory side but adjust with more fish sauce and fermented soybean paste to fit your preferences. Garnish with green onions and sliced chili peppers. Turn off the heat.
5. Serve with white rice and enjoy while the soup is warm!

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