Rich Doenjang Jjigae (Soybean Paste Stew)
A soybean paste stew made with anchovy broth using rice water and a balanced blend of homemade and store-bought doenjang for a deep, mellow flavor.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This stew develops rich umami by brewing dried anchovies and kelp directly in rice water. Combining salty homemade doenjang half-and-half with milder store-bought doenjang creates a deep yet balanced flavor. Filled with basic vegetables like radish, squash, and tofu, it is deeply savory and hearty to enjoy.
- Servings
- 2–3 servings
- Cook time
- 10 minprep not included
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Doenjang (Korean soybean paste)2 tbsp (1 tbsp homemade doenjang + 1 tbsp store-bought doenjang)
- Tofu100 g
- Korean radish (mu)100 g
- Squash1/4
- Onion1/4
- Red chili pepper1
- Cheongyang chili pepper (hot green chili)1
- Large green onion (daepa)1/2 stalk
- Water from washing rice4 cups
- Dried soup anchovies10
- Dried kelp (dasima)2 pieces (5 cm square)
Seasoning
- Gochugaru (Korean chili flakes)1/2 tbsp
- Minced garlic1/2 tbsp
- If you like potatoes, they are great to add as well.
Steps
The broth for the doenjang jjigae will be made by brewing anchovy broth in water from washing rice.
Thinly slice the Korean radish into flat squares, slice the onion, squash, and tofu into thick bite-sized squares, and thinly slice the large green onion and chili peppers.
For the doenjang jjigae I make, I use half homemade doenjang and half store-bought doenjang.
Mixing in store-bought doenjang softens the salty edge of deep, strong homemade doenjang and rounds it out, making it truly delicious.
Put the dried soup anchovies and dried kelp into an earthenware pot and pour in the water from washing rice...
Simmer for about 10 minutes to make the broth, then remove the anchovies and kelp.
Add the doenjang (1 tbsp homemade doenjang, 1 tbsp store-bought doenjang)...
Add the radish as well and bring to a rolling boil until the radish is cooked through.
Add the onion, squash, gochugaru, and minced garlic, and once all the vegetables are tender...
Add the tofu, large green onion, and chili peppers, give it a quick boil, and it is done.
Ppunwife's tips
- Mixing in store-bought doenjang softens the salty edge of deep, strong homemade doenjang and rounds it out, making the stew truly delicious.
FAQ
Why mix homemade doenjang with store-bought doenjang?
Combining deep, savory yet strongly salted homemade doenjang half-and-half with sweet, milder store-bought doenjang reduces the saltiness and makes the stew much tastier.
Are there any other good ingredients to add besides the basic vegetables?
You can also cut up some potato and boil it together if you like.
Can I use plain water instead of rice water for the anchovy kelp broth? AI-generated
Plain water works completely fine, but using water from washing rice brings out a more savory depth and adds body to the broth.
