I Make This Comforting Korean Stew All Year Round—It's the Easiest Weeknight Meal (2024)

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A mainstay in my mom’s cooking repertoire, she made it at least once a week for family dinners.

Irene Yoo

Irene Yoo, also known as Yooeating, is a chef, recipe developer, writer, and culinary historian focused on Korean and Korean American home cooking, street food, and culinary history. She was born in Detroit to Korean immigrant parents, raised on home-cooked Korean meals in LA and street vendors in Seoul.

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Updated June 27, 2023

Tip

Doenjang jjigae differs a bit from doenjang guk (doenjang soup), which tends to be lighter and brothier than this thicker, richer stew.

I Make This Comforting Korean Stew All Year Round—It's the Easiest Weeknight Meal (4)

The Doenjang You Use Is Key—Here Are My Recommendations

For me, doenjang jjigae is the most representative of Korean foods because it highlights a uniquely Korean ingredient: doenjang. Doenjang is made by soaking fermented soybean blocks in salt water for several months, then draining the liquid (which is ganjang, or soy sauce).

Though it’s similar to its Japanese counterpart miso, it differs in that it’s a wild fermentation using only soybeans, whereas miso incorporates wheat for a more controlled fermentation. This means that doenjang tastes completely different depending on the region, the duration fermented, and the season it is made.

Even among supermarket brands, there is a wide variety. Some are saltier, some more savory, while others have ingredients like onion, garlic, or fish mixed in for extra flavor. It’s important to season with salt against the specific doenjang you have.

The doenjang you use is everything in this dish, so using a high-quality, specialty doenjang will go a long way. I like Sempio Tojang or 100-Day Soybean Paste.

I Make This Comforting Korean Stew All Year Round—It's the Easiest Weeknight Meal (5)

How To Serve Doenjang Jjigae

Doenjang jjigae is great to share family-style—a small pot can go a long way since it’s so flavorful and packed with big chunks of veggies and tofu. Pair with grilled meats or fish, or serve simply with a bowl of rice and banchan.

Recipe Variations

If you can’t source dried anchovies—I buy mine at H Mart—use beef bone stock, chicken stock, or good vegetable stock. The better your stock, the better your jjigae, but if you use high-quality doenjang you don’t need anything other than water!
Add a big handful of spinach for an even deeper flavor.
Toss in chopped baby bok choy for a delicious crunch.
Sprinkle in a tablespoon of gochugaru (Korean red pepper flakes) at the end for a spicy kick.

Doenjang Jjigae (Korean Soybean Paste Stew)

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Servings4 servings

You can find cheongyang peppers, a Korean variety of green chili peppers, at most Asian grocery stores, like H Mart. You can use jalapeño peppers in a cinch.

Ingredients

For the anchovy broth

7 largedried anchovies
4 cups water

For the jjigae

1/3 cup doenjang, like Sempio 100 Day Soybean Paste or Sempio Tojang
2 cloves garlic, minced
1 medium russet potato, peeled and cut into 1/4-inch half moons
1 small yellow onion, cut into large chunks
1/2 medium gray squash or green zucchini, cut into 1/2-inch half moons
5 ounces medium firm tofu, cut into 1x1x1/2-inch pieces
1/2 tablespoon fish sauce(optional)
2 green onions, chopped
1 red or green cheongyang or jalapeño pepper, thinly sliced (See Note)

Method

Make the anchovy broth:
Use your fingers to remove the heads and guts of the anchovies, and discard them. Add the anchovies and 4 cups of water into a medium pot over medium-high heat. Bring to just below a boil then reduce heat to low. Simmer for 10 minutes until the broth smells flavorful and becomes a bit cloudy and yellow in color.
Scoop out and discard the anchovies. Then, scoop out 1/2 cup broth and set it aside.
Prep the doenjang:
Add the doenjang to the reserved 1/2 cup of broth, and whisk to dissolve. It is okay if small chunks remain, but most of the paste should be incorporated into the broth. Set it aside.
Cook the jjigae:
Bring the anchovy broth back to a boil over medium-high heat. Add the doenjang mixture, garlic, and potatoes, and reduce heat to medium. Cook for 2 to 3 minutes.
Add the onion, squash, and tofu. Cook for 10 to 12 minutes until the potatoes and squash are tender.
Taste for seasoning, and stir in fish sauce if the broth lacks saltiness or depth. Remove from heat, and top with green onions and sliced chilis. Serve immediately.
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Nutrition Facts (per serving)
119	Calories
2g	Fat
20g	Carbs
7g	Protein

Show Full Nutrition Label

Nutrition Facts
Servings: 4
Amount per serving
Calories	119
% Daily Value*
Total Fat 2g	3%
Saturated Fat 0g	2%
Cholesterol 0mg	0%
Sodium 23mg	1%
Total Carbohydrate 20g	7%
Dietary Fiber 3g	9%
Total Sugars 2g
Protein 7g
Vitamin C 19mg	97%
Calcium 169mg	13%
Iron 2mg	10%
Potassium 491mg	10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.