Slightly spicy, earthy, and comforting with all the benefits of a little fermentation. This recipe has been upgraded to improve flavor profile since July, 2, 2024.

Doenjang Jjigae (Korean Soybean Paste Stew) is a delightful Korean stew that combines the rich, savory flavors of fermented soybean paste with a medley of fresh vegetables and tofu. Its umami depth is comforting and satisfying, making it a perfect dish for chilly days. The stew is nutritious, packed with proteins, vitamins, and minerals from the tofu and vegetables. Its slightly spicy, earthy flavor pairs wonderfully with steamed rice, which helps balance the robust taste. Serve it alongside kimchi and other banchan (Korean side dishes) for a complete, flavorful meal that’s both hearty and wholesome.

Ingredients

3 cups anchovy-kelp broth (or beef bone broth) For anchovy broth: 10 dried anchovies (heads and guts removed), 1 piece dried kelp (4×4 inches), 3 dried shiitake mushrooms 3 tablespoons doenjang (Korean soybean paste) 1 tablespoon gochugaru (Korean red pepper flakes) 1/2 tablespoon gochujang (Korean red pepper paste) 8 oz (225g) medium-firm tofu, cut into cubes 1 small zucchini, sliced into half-moons 1 medium potato, peeled and cubed 1/2 medium onion, roughly chopped 1/2 cup mushrooms (shiitake preferred, or mix of oyster and enoki) 1/2 cup Korean radish (mu), cubed 2 green chili peppers, sliced diagonally 1 red chili pepper, sliced diagonally 5-6 garlic cloves, minced 1 tablespoon soup soy sauce (guk ganjang) or regular soy sauce 2 teaspoons sesame oil (divided) 1 teaspoon mirin or rice wine 2 green onions, chopped (white and green parts separated) 1 thumb-sized piece of ginger, sliced thin 1 teaspoon dried shrimp or anchovy powder (optional, for extra umami) Freshly ground black pepper to taste

Directions

1. Prepare the Broth

• In a pot, add 4 cups cold water, dried anchovies (heads and guts removed), kelp, and dried shiitake mushrooms.
• Bring to a boil over medium-high heat.
• Once boiling, reduce heat and simmer for 15 minutes.
• Remove the kelp after 10 minutes to prevent bitterness.
• Strain and reserve 3 cups of broth.
• If using beef bone broth, simply measure 3 cups and heat.

2. Build the Flavor Base

• In a medium-sized pot or earthenware pot (ttukbaegi), heat 1 teaspoon sesame oil over medium heat.
• Add the white parts of green onions, ginger slices, and half the minced garlic.
• Sauté for 1-2 minutes until fragrant.

3. Dissolve the Doenjang

• Add the hot broth to the pot and bring to a boil.
• In a small bowl, mix the doenjang with a few tablespoons of the hot broth to create a smooth paste, then add it to the pot.
• Stir well to dissolve completely.
• Add gochugaru and gochujang, stirring to combine.

4. Add the Vegetables in Stages

• Add potatoes and Korean radish first, as they take longest to cook. Boil for 5 minutes.
• Add onion and mushrooms. Cook for another 5 minutes until vegetables are nearly tender.

5. Add Tofu and Aromatics

• Gently add tofu cubes, remaining minced garlic, green and red chili peppers, and mirin.
• Reduce heat to medium-low and simmer for 5-7 minutes.
• Avoid stirring vigorously to keep tofu intact.

5. Add Quick-Cooking Vegetables

• Add zucchini slices and cook for 3-4 minutes until just tender but still with a slight bite.

6. Final Seasoning

• Add soup soy sauce and taste the broth.
• Adjust seasoning with additional doenjang if needed or a pinch of salt.
• Add freshly ground black pepper.
• If using dried shrimp powder, add it now for extra depth.

7. Garnish and Serve

• Turn off heat and add the green parts of chopped green onions.
• Drizzle with remaining 1 teaspoon high-quality sesame oil.
• Let rest for 2 minutes before serving.
• Serve piping hot in individual bowls or directly from the earthenware pot with steamed rice on the side.

Tips

• Making a proper anchovy-kelp broth (dashi-style) dramatically improves the depth of flavor compared to plain water. Remove anchovy heads and guts to prevent bitterness.
• Using gochugaru (flakes) in addition to gochujang creates better color and a more complex heat profile.
• Sautéing aromatics before adding liquid builds a flavor foundation that makes the stew taste richer.
• Add vegetables in stages based on cooking time to ensure everything is perfectly tender without becoming mushy.
• Soup soy sauce (guk ganjang) is lighter and saltier than regular soy sauce, making it ideal for soups and stews without darkening the broth too much.
• For a protein boost, add thinly sliced pork belly or beef brisket when sautéing the aromatics, or add fresh clams or mussels with the tofu.
• Earthenware pots (ttukbaegi) retain heat beautifully and keep the stew bubbling at the table, but any heavy-bottomed pot works well.
• Leftover stew tastes even better the next day as flavors meld together. Store in the refrigerator for up to 3 days.

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