People | Food | Culture

Doenjang jjigae

ByAva
Published OnJul 1, 2024
Updated OnApr 4, 2026

Today, we are making Doenjang jjigae, a traditional Korean dish that is a staple in South Korea, made with fermented soybean paste called doenjang.

This delicious stew has a rich, complex flavor from dark soybeans. Fermented soybeans not only enhance the soup’s flavor but are also incredibly healthy. Doenjang jjigae uses a variety of ingredients, including shrimp, vegetables, and tofu, creating a balanced, nutritious, and delicious meal.

During fermentation, doenjang jjigae develops probiotic activity. The natural composition of soybeans consists of antioxidants, Vitamin K, and Vitamin B2. There are two variations of this dish: Doenjang guk, which is the soup, and Doenjang jjigae, which is the stew version. Doenjang guk is a very light soup with a subtle flavor, whereas Doenjang jjigae has many vegetables and an array of seafood.

Ingredients

Zucchini, Red Bell Pepper, Shrimps, Doenjang, Gochuchang, Samjang, Tofu, Soy sauce, Garlic and Ginger paste, Water.

Doenjang jjigae is a flavorful soup featuring a delicious broth made from Doenjang and Gochujang pastes. Some local restaurants in South Korea also use Samjang paste to enhance the flavor. Tofu in the soup absorbs the broth, creating an intensely creamy, seafood-flavored combination. Soy sauce adds depth to the flavor, while scallions contribute freshness. You can use various vegetables in the soup, including bell peppers, zucchini, and jalapeños. Other options include mushrooms, potatoes, Korean radish (known as ‘Mu’), green chili peppers, and spinach.

Instructions

Slice the red bell pepper from top to bottom into 2.5 cm slices and then chop it in half. Slice the marrow in half from top to bottom, then chop it into 1-cm-thick pieces.

The tofu is usually in a square block. Use a knife to cut it into even blocks. Remove the head of the shrimp, cut down the back, and remove the guts. Lightly rinse the shrimp in the running water. Leave the shrimp shell for flavor.

Add 1.5 liters of water to a pot. Add 2 tablespoons of doenjang. Add 1 tablespoon of gochujang and samjang paste. Add garlic and ginger paste with the soy sauce into the water.

Add all the chopped vegetables to the pot. Stir to mix, then cook the stew for 10 minutes at medium-high heat. After 10 minutes, add the sliced tofu in the pot and cook for 8 minutes. Then add the shrimp in the pot. Cook for another 2 minutes.

Garnish the stew with parsley. Serve while hot. Make sure to incorporate side dishes. That’s it! The Doenjang jjigae stew is ready to be enjoyed with your family. This stew is one of the easiest soups to make, and it’s great for your gut health. Many South Koreans enjoy this dish for breakfast.

The shrimp shells were left to cook in the stew, enhancing the seafood’s flavor. Other ingredients, such as mussels, anchovies, clams, and squid, can also be added to the dish. Salt is not needed, as doenjang, gochujang, and soy sauce already provide sufficient saltiness. Many South Koreans favor it as a staple meal. Often eaten regularly, it provides many health benefits. Doenjang paste is a fermented soybean paste with a beautiful, rich flavor.

What is Doenjang Jjigae Served with?

Doenjang jjigae is a Korean stew that brings balance to Korean dishes. The main accompaniment to the stew will be Jasmine rice, and other side dishes, such as Seaweed and Kimchi, will complete the meal.

How to Store Doenjang Jjigae?

Store your Doenjang jjigae in the fridge; it can remain in the pot that it was cooked in. You can reheat it on the stove at medium-low temperature. This stew will last approximately 3 to 4 days.