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Doenjang Jjigae (Korean Soybean Paste Stew)
4.7 from 837 votes

Doenjang Jjigae (Korean Soybean Paste Stew)

Doenjang Jjigae is a hearty Korean stew combining tender pork, silky tofu, and an assortment of vegetables like zucchini, radish, and onion, all simmered in a flavorful broth enriched with soybean paste. The stew balances savory and spicy notes with an option for slight acidity from vinegar, delivering a comforting and warming dish. Its bubbling presentation alongside steamed rice makes it a practical choice for a satisfying meal.

Prep Time
20 mins
Cook Time
15 mins
Servings: 2
Course: Main Course
Cuisine: Korean

Ingredients

  • 3 ounces pork shoulder, or loin (or beef, preferably fatty
  • 9 ounces tofu dubu, 두부
  • 1/2 zucchini medium, 4 to 5 ounces
  • 2 ounces Korean radish and/or 1 small potato, sliced into 1/4-inch thick bite size pieces, mu, 무
  • 1/4 onion medium
  • 1 Chili pepper green or red
  • 1 scallion
  • 2 tablespoons doenjang 된장, Korean soybean paste
  • 1 teaspoon gochugaru adjust to taste, 고추가루, Korean chili pepper flakes
  • 2 teaspoons garlic minced
  • 2 cups water see note, or anchovy broth
  • 1 teaspoon vinegar optional

Instructions

    Cup of Yum
  1. Cut the tofu and zucchini into about 1-inch cubes. Cut the radish into thin small squares. Thinly slice the onion and pepper. Roughly chop the scallion. Slice the meat into thin strips.
  2. Preheat a small pot with a little bit of oil. Sauté the meat, soybean paste, and chili pepper flakes, over medium heat for 3 to 4 minutes.
  3. Add the water (or anchovy broth) and stir well to dissolve the soybean paste. Add the radish (if using a potato, add it in the next step). Boil over medium high heat for 3 to 4 minutes.
  4. Add the onion, garlic, tofu, zucchini, and chili pepper. Boil for an additional 5 to 6 minutes. Throw in the scallion pieces and add the optional vinegar with a minute or two remaining.
  5. Serve with a bowl of rice while it is still bubbling from the heat.

Notes

  • Use the water from rinsed rice or anchovy broth to create a richer broth base for the stew.
  • Add vinegar near the end of cooking to enhance brightness without overpowering the flavor.
  • Include either Korean radish or small potatoes for varied texture in the stew.
  • Serve hot with steamed rice for a balanced meal.