Doenjang Jjigae

A bubbling clay pot of pungent fermented soybean soup loaded with tofu, zucchini, and mushrooms. Earthy, savory, and deeply comforting, doenjang jjigae is the taste of a Korean home. Serve it with rice and it needs nothing else.

Prep time

15 mins

Cook time

25 mins

Total time

40 mins

Servings

4 servings

Calories

280

Ingredients

• 3 tablespoons doenjang (Korean fermented soybean paste)
• 1 liter anchovy-kombu stock or beef stock
• 150g beef sirloin or mushrooms, thinly sliced
• 300g medium-firm tofu, cut into cubes
• 1 medium zucchini, cut into half-moons
• 1 medium potato, cut into small cubes
• 100g shiitake mushrooms, sliced
• 1 medium onion, roughly chopped
• 1 green chili, sliced
• 2 garlic cloves, minced
• 1 tablespoon gochugaru (optional, for gentle heat)
• 2 spring onions, chopped
• Cooked short-grain rice, to serve

Instructions

1. Stir the doenjang into the cold stock in a clay pot or heavy saucepan until mostly dissolved.
2. Add the potato, onion, garlic, and beef or mushrooms, then bring to a gentle boil.
3. Simmer for 10 minutes until the potato is nearly tender.
4. Stir in the zucchini, shiitake, tofu, green chili, and gochugaru if using.
5. Simmer 10 minutes more until the vegetables are tender and the broth tastes savory and deep.
6. Taste and add a little more doenjang if it needs punch — never add salt; the paste does the seasoning.
7. Scatter the spring onions over the top.
8. Serve bubbling straight from the pot with rice, kimchi, and banchan.

Pro tips

• Dissolve the doenjang in cold stock to avoid lumps.
• Every brand of doenjang is saltier or milder than the last — taste before adding more.
• A clay pot (ttukbaegi) keeps it bubbling dramatically at the table.
• Add the tofu last so it stays in intact, silky cubes.

Frequently asked questions