K-Food Recipes
← Recipes

Doenjang Jjigae

된장찌개

A savory stew made by dissolving Korean fermented soybean paste, doenjang, into an anchovy and kelp broth, then simmering with tofu, zucchini, potatoes, onions, and chili peppers. Along with Kimchi Jjigae, it is one of the two pillars of Korean home cooking. It is a daily soup dish served with rice.

▶ Get My Recipe
PinterestWhatsAppFacebookReddit

🛒 Shop the ingredients

AmazonWeee!Instacart

This site earns commissions from Amazon on purchases made through links on this page.

Flavor

Centered on the deep, savory umami (Deep, earthy umami) drawn from the doenjang, it has almost no spiciness, making it mild. The subtle sweetness of the vegetables and the light, clean taste of the tofu harmonize with the rich broth.

Cooking Tips

You must add the doenjang from the beginning and simmer it for a long time to draw out the savory flavor (the opposite of miso). Using rice water or anchovy-kelp broth instead of plain water significantly enhances the umami. Adding Cheongyang chili peppers adds a spicy kick to the aftertaste.

Substitutes

If you don't have doenjang, you can substitute it with Japanese miso, but since miso is sweeter and milder, use a bit less and adjust the seasoning with salt. You can also use vegetable broth or light chicken stock instead of anchovy broth. Feel free to adjust vegetables like tofu, zucchini, and mushrooms.

Brands

(Doenjang) Haechandle, Chungjungone Doenjang; (Broth) CJ Dasida, Anchovy-Kelp Broth Pack.

Where to buy

Asian markets (doenjang, kelp, dried anchovies for broth), Amazon.

Storage

Can be stored in an airtight container in the refrigerator for 3-4 days; the flavor of the doenjang deepens the more you reheat it. Tofu can become chewy if kept for too long, so it is recommended to cook only as much as you will eat.

Related

Cheonggukjang Jjigae, Gangdoenjang, Doenjangguk, Ssamjang.

FAQ

  • Q. How is Miso Soup different from Doenjang Jjigae?

    A. Miso soup is a clear, mild soup made by dissolving miso at the very end and simmering briefly. Doenjang Jjigae is a much thicker and more savory dish where the doenjang is added from the beginning and simmered with vegetables and tofu until reduced and rich, meant to be eaten like a side dish.