Doenjang jjigae is a hearty Korean soybean paste stew, brimming with rich, earthy flavors from fermented doenjang (soybean paste), vegetables, tofu, and often meat or seafood. Known for its comforting umami and robust taste, it’s a staple in Korean households, served bubbling hot with rice. This detailed recipe guides you through making authentic doenjang jjigae at home, with tips to capture its soul-warming depth.
Ingredients (Serves 4)
For the Broth:
- 4 cups water
- 1 piece (4×4 inch) dried kelp (dashima)
- 1 oz (30g) dried anchovies, heads and guts removed
- 1 tsp soy sauce
For the Stew:
- 2 tbsp doenjang (Korean fermented soybean paste)
- ½ lb (225g) pork belly, thinly sliced (or shrimp, optional)
- 1 medium potato, peeled and cut into ½-inch cubes
- 1 small zucchini, sliced into half-moons
- 1 small onion, sliced
- 4 oz (100g) medium-firm tofu, cut into 1-inch cubes
- 4 oz (100g) enoki mushrooms, trimmed (or shiitake, sliced)
- 1 green chili pepper, sliced (optional, for heat)
- 1 red chili pepper, sliced (optional)
- 2 green onions, chopped (divided)
- 1 tsp minced garlic
For Seasoning:
- 1 tsp gochugaru (Korean red chili flakes, optional for spice)
- 1 tsp sesame oil
- ½ tsp sugar (optional, to balance flavors)
For Garnish:
- 1 tbsp toasted sesame seeds
- Drizzle of sesame oil
For Serving:
- Cooked short-grain rice
- Kimchi or banchan (optional)
Equipment Needed
- Medium pot (for broth)
- Stone pot (ttukbaegi) or medium saucepan (for stew)
- Colander or cheesecloth (for straining broth)
- Wooden spoon or ladle
- Small bowl (for dissolving doenjang)
- Tongs or slotted spoon
Step-by-Step Instructions
Step 1: Make the Anchovy Broth
In a medium pot, combine 4 cups water, dried kelp, and dried anchovies. Bring to a boil over medium-high heat, then reduce to a simmer for 10 minutes. Remove the kelp and discard. Add 1 tsp soy sauce and simmer for another 5 minutes. Strain the broth through a colander or cheesecloth, discarding the anchovies. You should have about 3½ cups of clear broth. Set aside.
Pro Tip: If you don’t have kelp or anchovies, substitute with chicken or vegetable broth, but homemade anchovy broth adds authentic umami.
Step 2: Prepare the Ingredients
Thinly slice the pork belly into bite-sized pieces or peel and devein shrimp if using. Peel and cube the potato, slice the zucchini into half-moons, and slice the onion. Cut the tofu into 1-inch cubes. Trim the enoki mushrooms or slice shiitake if using. Slice the chili peppers (if using) and chop the green onions, reserving half for garnish. Keep ingredients organized for easy cooking.
Pro Tip: Cut vegetables into uniform sizes for even cooking and a balanced texture.
Step 3: Dissolve the Doenjang
In a small bowl, mix 2 tbsp doenjang with ¼ cup of the warm anchovy broth, stirring until smooth. This prevents clumps and ensures even flavor in the stew.
Pro Tip: Use a high-quality doenjang for the best flavor; taste and adjust quantity as some brands are saltier.
Step 4: Start the Stew Base
If using a stone pot (ttukbaegi), heat it over medium heat; otherwise, use a medium saucepan. Add 1 tsp sesame oil and the pork belly (or shrimp), stir-frying for 2–3 minutes until lightly browned. Add 1 tsp minced garlic and stir for 30 seconds until fragrant. Add the potato, onion, and zucchini, stirring for 2 minutes to coat in the oil and pork fat.
Step 5: Build the Stew
Pour the anchovy broth into the pot. Stir in the dissolved doenjang, 1 tsp gochugaru (if using), and ½ tsp sugar (if using). Bring to a boil, then reduce to a simmer. Cook for 10 minutes, stirring occasionally, until the potatoes are nearly tender. Add the tofu, enoki mushrooms, chili peppers (if using), and half the green onions. Simmer for another 5–7 minutes until all ingredients are cooked and flavors meld.
Pro Tip: Avoid overcooking the tofu to maintain its soft texture; add it late in the process.
Step 6: Adjust and Finish
Taste the stew and adjust seasoning with a splash of soy sauce or more doenjang if needed. If you prefer spicier, add extra gochugaru. Remove from heat and drizzle with a dash of sesame oil for aroma.
Step 7: Garnish and Serve
Ladle the stew into the stone pot or individual bowls, ensuring each portion has a mix of tofu, vegetables, and meat. Sprinkle with the remaining green onions and toasted sesame seeds. Serve bubbling hot with steamed short-grain rice and a side of kimchi or banchan for a complete Korean meal.
Serving Tip: Scoop the stew with a spoon, mixing it with rice for a comforting, flavorful bite.
Nutritional Information (Per Serving, Approx.)
- Calories: 300–350 kcal (varies by protein and portion size)
- Protein: 15g (from pork/shrimp, tofu)
- Fat: 15g (from pork, sesame oil, tofu)
- Carbohydrates: 20g (from vegetables and doenjang)
- Sodium: 1000–1200mg (from doenjang, soy sauce, broth)
- Fiber: 4g
Note: Values are estimates and depend on ingredients. Doenjang jjigae is protein-rich but high in sodium due to fermented paste and broth. Using shrimp or less pork lowers fat, and extra vegetables boost fiber. Opt for low-sodium soy sauce or doenjang for a lighter option.
Reheating and Storage
- Storage: Store leftover doenjang jjigae in an airtight container in the fridge for up to 3–4 days. Flavors deepen over time, making it tastier the next day. Freezing is possible for up to 1 month, but tofu may become slightly grainy upon thawing.
- Reheating: Reheat refrigerated stew in a saucepan over low heat, stirring gently and adding a splash of water or broth to adjust consistency, for 5–7 minutes until hot. Microwave in a covered dish for 1–2 minutes, stirring halfway, but this may soften tofu and vegetables. For frozen stew, thaw in the fridge overnight before reheating.
- Storage Tip: Store in portioned containers to avoid reheating multiple times, which can degrade texture. Keep broth-heavy components separate if possible.
Tips for Perfect Doenjang Jjigae
- Quality Doenjang: Use aged, high-quality doenjang for robust flavor; adjust quantity based on saltiness.
- Balance Flavors: Add sugar or sesame oil to soften doenjang’s intensity if needed.
- Vary Proteins: Swap pork for beef, shrimp, or clams, or go vegetarian with extra mushrooms and tofu.
- Make Ahead: Prepare the broth a day in advance to deepen umami and save time.
- Spice Control: Omit gochugaru for a milder stew or increase for a fiery kick.
Why You’ll Love This Recipe
Doenjang jjigae is the epitome of Korean comfort food, offering a warm, earthy embrace in every spoonful. Its rich soybean paste base, tender tofu, and hearty vegetables make it a satisfying meal for any occasion. This recipe simplifies the process while preserving authentic flavors, bringing a taste of Korea to your table. Grab your pot and dive into this umami-packed stew!
