Doenjang Jjigae is a traditional Korean soybean paste stew made with fermented soybean paste as the base. It’s savory, earthy, and rich in umami — a staple in Korean households.

It’s often compared to Japanese miso soup but is heartier, chunkier, and packed with vegetables, tofu, and sometimes seafood or meat.

Ingredients:

For the Broth:

5-6 dried anchovies (guts removed)

1 piece kelp (about 4×4 inches)

3 cups water

For the Stew:

2-3 tbsp Doenjang (fermented soybean paste)

1 tsp Gochugaru (Korean red chili flakes) – optional for spice

1 small zucchini, sliced

1/2 onion, sliced

1 small potato, diced

1-2 mushrooms (shiitake or enoki), sliced

1 green chili or red chili (optional, for heat)

1/2 block firm tofu, cubed

1 clove garlic, minced

1 stalk green onion, chopped

A handful of clams or shrimp (optional, for seafood version)

Instructions:

1⃣ Make the Broth:

In a medium pot, add water, dried anchovies, and kelp.

Boil for 10-15 minutes, then remove anchovies and kelp.

Keep the broth simmering.

2⃣ Dissolve the Doenjang:

Add 2-3 tablespoons of doenjang into the broth.

Stir well until completely dissolved.

3⃣ Add the Veggies & Protein:

Toss in diced potato first (since it takes longer to cook).

After 3-4 mins, add zucchini, onion, mushrooms, and garlic.

Add tofu cubes gently.

If adding clams or shrimp, add them now.

4⃣ Season & Simmer:

Sprinkle gochugaru if you like it spicy.

Add sliced green chili (optional) for extra heat.

Let it simmer for 10-15 minutes until the veggies are soft and flavors deepen.

5⃣ Finish:

Add chopped green onions just before turning off the heat.

Serving Suggestions:

Serve boiling hot in a clay pot (ttukbaegi if you have one).

Pair with a bowl of steamed rice.

Add kimchi and other Korean banchan (side dishes) for a full meal.

Tips:

Adjust doenjang quantity to taste — some pastes are saltier than others.

For vegetarian version: skip anchovies/seafood and make the broth with dried shiitake mushrooms and kelp.

Keeps well — flavors deepen the next day!