Doenjang jjigae is a savory Korean soybean paste stew made with tofu, vegetables, and a rich anchovy broth. This quick and easy comfort food is packed with bold, umami flavor—perfect with rice, kimchi, and your favorite Korean dishes.

Doenjang jjigae served hot in a traditional stone pot

“Thank you so much for this recipe! It was simple and very delicious.”

jessica

Koreans really do love their stews—and I’m no exception. Growing up, doenjang jjigae (soybean paste stew) was a near-daily dish in our home. If it didn’t show up at breakfast, it would be bubbling on the dinner table, always served with rice, kimchi, and plenty of warmth.

My mom made it from scratch with her homemade fermented doenjang, and the flavor was deep and earthy—my dad, our family’s self-declared food critic, never got tired of it.

Korean doenjang jjigae boiling in a stone pot

These days, I use high-quality store-bought paste and her same method to keep that comforting, nostalgic flavor alive. It’s simple, bold, and satisfying—a true Korean comfort stew that’s easy enough to make any night of the week.

I hope this version brings the same warmth to your table that it did to mine.

Ingredient Notes & Tips for the Best Doenjang Jjigae

After years of making doenjang jjigae—both in my family kitchen growing up and now as a Korean recipe developer—I’ve found that a few small choices can make a big difference in flavor.

Here are my go-to tips and ingredient notes to help you create a truly authentic and satisfying Korean soybean paste stew at home.

Doenjang, gochujang, and gochugaru prepared for making Korean stew

Doenjang (Korean Fermented Soybean Paste)

If you’re using store-bought doenjang, look for a Korean brand with minimal ingredients—just soybeans, salt, and water. I recommend Chung Jung One, Sempio, or O’Food. A good paste should have a rich golden brown color and nutty, savory aroma—it’s the base of everything.

Add Gochujang & Gochugaru for Depth

I always add a spoonful of gochujang to deepen the broth and a sprinkle of gochugaru for that warm, mellow heat—just enough to balance the earthiness of the doenjang without overpowering it.

nchovies, sea kelp, and rice water ingredients for broth in doenjang jjigae

Use Rice Water for a Richer Broth

Instead of plain water, my mom always used the milky water from the first rice rinse. Simmered with anchovies and kelp, it adds body and boosts umami—one of those quiet secrets that takes the stew to the next level.

Pro Tip: I often set aside rice water from my morning rinse and save it in the fridge—ready to go when I make stew later.

Fresh vegetables, mushrooms, and tofu prepared for doenjang jjigae

Stick with Simple, Fresh Vegetables

Doenjang jjigae doesn’t need much to shine. Zucchini and onion add natural sweetness to the broth, while tofu soaks up the rich, savory flavor—don’t skip it! Mushrooms are optional, but their soft earthiness rounds out the stew beautifully.

I also like to add a bit of garlic and a few fresh chili slices for a little kick and extra aroma. For a heartier variation, thinly sliced beef, clams, or shrimp make great additions—just like my mom used to do when we had guests.

Love tofu in stews? You might also enjoy my beef tofu stew in a skillet for another cozy Korean favorite.

Serve It Bubbling in a Ttukbaegi (Korean Stone Pot)

For that true Korean home-style experience, use a ttukbaegi—a traditional stone pot that keeps your stew hot and bubbling long after it leaves the stove. Even without one, a regular pot will work, but that little sizzle at the table? Pure nostalgia.

Step-by-Step: My Favorite Doenjang Jjigae Method

Note: This recipe makes 2 servings, so feel free to double it if you want to feed more people.

Doenjang being dissolved into anchovy and rice water brothae

Dissolve doenjang and a little gochujang in anchovy stock simmered with rice water. I like using a small scoop strainer to dissolve the doenjang and gochujang into the broth—it helps blend everything smoothly without lumps.

Diced onion added to simmering doenjang broth in a pot
Sliced zucchini and mushrooms added to doenjang jjigae in a pot

Once the broth is ready, I like to toss in zucchini, tofu, mushrooms first—letting them soften before adding tofu or seafood, which soaks up all that savory goodness.

Gochugaru and green chilies added to boiling doenjang jjigae

Near the end, sprinkle in gochugaru and fresh chili slices for extra heat. Let it simmer until rich and fragrant, then serve it bubbling hot with rice, kimchi, or any of your favorite Korean dishes. One spoonful, and you’ll see why this is Korea’s most beloved homestyle dish.

If you enjoy fermented flavors, you might also like kimchi jjigae made with pork, which offers different takes on classic Korean stews. Also, don’t miss my marinated doenjang pork recipe—it’s perfect if you’re hooked on that deep, fermented flavor.

More Korean Comfort Stews to Try

Bowl of doenjang jjigae served hot and ready to eat

This recipe was originally published on November 2011. Updated and republished for more information and accuracy. Please rate it and share your experience in the comments below! For more delicious recipes, subscribe to our newsletter!

Hot boiling doenjang jjigae in a stone pot is a served with rice and kimchi

Doenjang Jjigae (Korean Soybean Paste Stew)

Doenjang jjigae (Korean soybean paste stew) is a hearty dish made with fermented soybean paste, tofu, and vegetables in a rich broth. Bold, comforting, and easy to make.
4.95 from 17 ratings

Recipe Video

Ingredients

For Anchovy Stock

For Stew

Equipment

Instructions 

  • To make the anchovy stock, combine rice starch water, dried anchovy, and sea kelp in a stone pot or soup pot and bring to boil. Reduce the heat to low and simmer for 3-4 minutes. Discard the anchovies and sea kelp.
  • To prepare the stew, use a mini scoop strainer or slotted spoon to dissolve the pastes into the stock. Add the onion and bring to a gentle boil over medium heat.
  • When the broth starts to boil, add zucchini, tofu, and mushrooms, then reduce to medium-low heat and let it simmer for 2-3 minutes.
  • Near the end of cooking, stir in garlic, Korean chili flakes, and fresh chili slices for extra depth. Once done, turn off the heat and top with chopped green onion for a fresh, aromatic finish.

Notes

To make rice water (rice starch water):
  1. Rinse your rice with water briefly. Pour out the water and discard.
  2. Swirl the rice around rapidly with your fingers for 15 seconds to remove starch from the rice grains.
  3. Pour about 3 cups of water to the rice and rinse.
  4. Collect the milky rice starch water and reserve 2 cups to use for this recipe.
  5. Continue to rinse your rice 2-3 more times. Cook your rice by your usual rice cooking method.
Calories: 84kcal, Carbohydrates: 11g, Protein: 6g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 534mg, Potassium: 590mg, Fiber: 3g, Sugar: 6g, Vitamin A: 774IU, Vitamin C: 55mg, Calcium: 40mg, Iron: 1mg
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