Doenjang jjigae is Korea's everyday stew — on the table at almost every Korean meal, alongside rice and banchan. It's fast to make (20 minutes) once you have the ingredients. The distinction from Japanese miso soup: doenjang is more pungent, the stew has substantial ingredients, the broth is anchovy-based not kombu-katsuobushi.
Ingredients
Anchovy-kelp broth:
- 500ml cold water
- 10 medium dried anchovies (myeolchi), heads and intestines removed
- 1 piece dried kelp (dasima, ~5cm square)
Stew:
- 2 tbsp doenjang (Korean fermented soybean paste)
- 200g firm tofu, cut into 2cm cubes
- 1 small Korean zucchini (or regular zucchini), sliced into half-moons
- 3-4 shiitake or white mushrooms, sliced
- 1-2 cloves garlic, minced
- 1 tsp gochugaru (optional, adds mild heat)
- 1 scallion, sliced
- 1 tsp sesame oil (finish)
Method
Make anchovy broth: Combine anchovies, kelp, and water in a pot. Bring to a boil. Simmer 10 minutes. Remove and discard anchovies and kelp.
Dissolve doenjang: In a small bowl, ladle some hot broth and dissolve the doenjang in it completely. Prevents lumps and ensures even distribution. Add to the pot.
Add garlic and zucchini: These need the most time. Add and simmer 3-4 minutes.
Add mushrooms and gochugaru: Cook 2 more minutes.
Add tofu: Gently add tofu cubes last. Simmer 2-3 minutes just to heat through. Don't stir hard — tofu breaks.
Finish: Remove from heat. Add sesame oil. Top with scallion.
Serve: In the pot (a dolsot stone pot is traditional), alongside white rice. The stew sizzles at the table.
Notes
- Do not boil vigorously after adding doenjang — high sustained heat changes the flavor and kills beneficial cultures.
- Different brands of doenjang vary in saltiness. Taste and adjust — you may need more or less depending on the brand.
- Add a tbsp of gochujang for a spicier, darker variation (dubu kimchi jjigae direction).
- Leftover jjigae the next day is excellent — the flavors deepen overnight.