Doenjang Jjigae

Classic Korean Soybean Stew

Authentic  Korean Recipe

This classic doenjang jjigae recipe uses fermented Korean soybean paste to create a deeply flavorful stew accented with tofu and fresh vegetables.

Korean Soybean Paste Stew

What you will need

Step 1

Make stock. A good doenjang jjigae MUST start with a good stock – typically anchovy stock. I used rice water instead of plain water as a base.

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Step 2

Combine pastes. When the anchovy stock is ready, add Korean soybean paste and chili paste into the stock

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Step 3

Add onion. Add onion and bring to a gentle boil over medium heat.

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Step 4

Add vegetables. When it boils, add zucchini and mushroom; continue to boil on medium-low heat.

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Step 5

Add chili. add garlic, Korean chili flakes, and fresh chili slices.

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Be careful not to burn your tongue!

Serve hot with rice and any Korean side dishes you like along with your favorite kimchi.


Doenjang Jjigae

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2 servings

25 minutes






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