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 meat, tofu, and vegetables. It's hearty and comforting, easy to make, and takes only 20 minutes!
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
Please refer to the post above for step by step photo references, tips, and FAQs!
This doenjang jjigae recipe is great for 1 person as the main mealor 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.