Doenjang jjigae is a classic and one of the most popular Korean stews. This stew is primarily flavored with fermented soybean paste and loaded with pork or beef, tofu, and vegetables. It's stew you can enjoy all year round, that's easy to make, and takes only 20 minutes!

Doenjang jjigae (된장찌개), or Korean soybean paste stew and sometimes also known as Korean soybean paste soup, is probably one of the easiest and most iconic Korean stews, along with kimchi jjigae. Both are quite easy to make and super flavorful, and they're Kyong's favorites!
I'm also a huge fan of this stew as well. Our version is loaded with pork, veggies, and tofu, but you can easily swap out the pork for your preferred protein or use more veggies and make it vegetarian. Definitely, my kind of stew!
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What to eat with doenjang jjigae
Korean soybean paste stew can be enjoyed as a main dish or as a side to complete your meal. Here are some of our favorites things to eat with doenjang jjigae:
- Rice - White rice and Korean purple rice are our favorite!
- Korean barbecue and beef bulgogi
- Banchan like napa cabbage kimchi, cucumber kimchi, and Korean volcano steamed egg
- Japchae (Korean glass noodle stir fry)
Ingredients needed
Please scroll down to the recipe card for the ingredient quantities!
- Pork - We recommend a fattier cut of pork, like pork shoulder. It has just the right ratio of meat to fat and will stay juicy and tender in the stew. You could use pork loin or pork belly as well. If you cannot have pork, you can use beef instead. We recommend chuck eye or stew meat.
- Doenjang - This is also known as Korean fermented soybean paste. Depending on which brand of doenjang you use, the flavor of your soybean paste stew can be richer, lighter, or saltier.
- Water - You can use rice water or myeolchi stock as well. Rice water will give your stew a bit more body and myeolchi stock, also known as Korean anchovy stock, will give your stew extra flavor and slight brininess. But if you decided to make doenjang jjigae last minute, water is perfectly fine.
- Tofu - Feel free to use whatever firmness of tofu you like. Firm tofu is the most common.
- Onion - Some yellow onion adds a bit of natural sweetness to the stew, which is a nice contrast to the fermented soybean paste's saltiness.
- Zucchini - This is the most common vegetable added to Korean soybean paste stew. You can use either regular zucchini or Korean zucchini.
- Korean radish - You'd rarely see radishes being used in doenjang jjigae at restaurants, but at home, Korean radish is a popular add-on. It gives the stew a refreshing, sweet flavor. If you can't find Korean radish, you can use daikon radish or omit it from the recipe.
- Garlic - Just for extra flavor.
- Gochugaru - Also known as Korean red pepper flakes and is for adding some spice to the stew. Use as much or as little as you'd like. Gochugaru also gives the stew a little color.
- Jalapeño pepper - This is optional if you want more spice in your stew. Feel free to omit if you'd rather. You can also use other chili peppers.
- Salt - Depending on how salty your doenjang jjigae is, you'll have to taste the stew and adjust the amount of salt to use.
- MSG - This is totally option, but no kidding, a little MSG will make your doenjang jjigae super flavorful! If you are omitting it, you may need to use a little more salt.
- Toasted sesame oil - To give the stew a bit of toasted, nutty flavor. If you don't want to use toasted sesame oil, you can just use any neutral oil.
How to make doengjang jjigae
1. In a medium or large Korean earthenware or a medium sauce pan over medium heat, add the sesame oil. Once the sesame oil is hot, add the pork and cook until the pork is no longer pink, about 1 minute.
2. Add the doenjang (soybean paste) and continue cooking for another 30 seconds to 1 minute, until the doenjang is fragrant and coats the pork well. Make sure to stir often!
3. Add the water and bring it to a boil. Then, add the tofu, onion, zucchini, radish, garlic, and gochugaru, and bring to a boil again. Reduce the heat to a simmer and let the stew cook for about 10 minutes, or until the veggies and pork are tender.
4. Add the sliced jalapeño and season with salt and, optionally, some MSG. Adjust the seasoning as needed and bring the stew to a boil.
📝 Note: Some brand of doenjang may be less salty/flavor than others, so you may need to use more salt to compensate. So make sure to taste the stew after adding salt, to see if you need to season it more.
5. Remove from heat and enjoy the doenjang jjigae hot with rice and banchan.
Recipe tips
- Save your rice water for doenjang jjigae. Next time you make white rice, wash and discard the first rice water. Then, save the rice water from the second and third wash to make your soybean paste stew.
- The recipe cook time may vary, depending on how big you cut the pork and veggies. We recommend cutting the veggies into larger chunks so that there's still texture. But do remember to cut the radish thinner than the zucchini because the radish is heartier.
- Keep your heat on medium when sautéing the pork in sesame oil. We are not looking for color so no need to have it on high heat. Also, if using toasted sesame oil, you can easily burn it over high heat.
- Korean earthenwares are best used over direct flame. You can use it over an electric stovetop, but it'll take a bit longer for everything to heat up. Also, avoid using high heat on earthenwares. Keep it around medium and no more than medium high.
Storage
If you have leftover doenjang jjigae, make sure to let it cool completely before covering and refrigerating. It will be good in the fridge for up to 3 to 4 days.
Reheating
Like any stews, Korean soybean paste stews taste great on day two, three, and four as well! Just bring it to a boil on the stovetop and or microwave until completely heated through.
FAQ
Doenjang is made by cooking soybean in brine water, then fermented. So the flavor is very similar to soy sauce but a bit more funky and flavorful. And depending on the brand of doenjang, it can vary in saltiness and sweetness.
Doenjang is Korean fermented soybean paste while miso is Japanese. They are similar, but doenjang is definitely stronger in flavor than miso. Also, depending on which brand of doenjang, there may be chunks of soybean in it.
Because doenjang has a strong flavor than miso, I recommend sticking with doenjang when possible. If you must use miso, then use a red miso to substitute. Red miso is the most fermented miso, so it's a bit stronger in flavor and also saltier.
Absolutely! Beef is the other popular choice of protein for Korean soybean paste stew. Some people also prefer using seafood or making the stew without any protein.
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📖 Recipe
Doenjang Jjigae (Korean Soybean Paste Stew)
Ingredients
- 5 ounces fatty pork small dice (preferably pork shoulder)
- 2½ tablespoons doenjang (Korean fermented soybean paste)
- 2 cups water or stock
- ¼ block firm tofu large dice (about 4 to 5 oz)
- ½ small yellow onion large dice
- 4 ounces zucchini quartered and cut into ½ inches pieces (about ½ of a zucchini)
- 4 ounces Korean radish quartered and cut into ¼ inch pieces (optional)
- 1 tablespoon garlic minced (about 2 cloves)
- 1 teaspoon gochugaru (coarse) (Korean red pepper flakes)
- ½ jalapeño pepper sliced (optional)
- ¼ teaspoon kosher salt or to taste
- ¼ teaspoon msg (optional)
- 1 tablespoon toasted sesame oil or a neutral oil
Instructions
- In a medium or large Korean earthenware or a medium sauce pan over medium heat, add the sesame oil. Once the sesame oil is hot, add the pork and cook until the pork is no longer pink, about 1 minute.
- Add the doenjang (soybean paste) and continue to cook for another 30 seconds to 1 minute, until the doenjang is fragrant and coats the pork well. Make sure to stir often!
- Add the water and bring it to a boil. Then, add the tofu, onion, zucchini, radish, garlic, and gochugaru, and bring to a boil again. Reduce the heat to a simmer and let the stew cook for about 10 minutes, or until the veggies and pork are tender.
- Add the sliced jalapeño and season with salt and optionally some MSG. Adjust the seasoning as needed and bring the stew to a boil.
- Remove from heat and enjoy the doenjang jjigae hot with rice and banchan.
Notes
- This doenjang jjigae recipe is great for 1 person as the main meal or as a side for 2 people.
- Doenjang jjigae - There are a ton of different brands out there and every brand will taste a little different. Most importantly, depending on the brand of doenjang you're using, you will have to adjust the amount of salt used. So don't be afraid to taste the stew and adjust the amount of salt used to your preference.
- Pork - We recommend using a fattier cut pork, such as pork shoulder. It'll give your doenjang much more flavor. If you prefer, you can also use beef instead. We recommend chuck eye round or stew meat.
- MSG - This is always optional but will definitely make your stew taste better. If you would rather omit MSG, do use a bit more salt to compensate.
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