Doenjang Jjigae
A hearty and savory Korean stew made with fermented soybean paste, tender pork belly, tofu, and vegetables. It's a comforting, classic dish that's a staple in Korean homes, perfect with a bowl of steamed rice.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Anchovy-Kelp Stock
- b.In a medium pot, combine 5 cups of water, the dried anchovies, and the dried kelp.
- c.Bring to a boil over medium-high heat, then reduce to a simmer.
- d.Simmer for 10 minutes, then remove and discard the kelp to prevent the stock from becoming slimy.
- e.Continue to simmer the anchovies for another 5 minutes to concentrate the flavor.
- f.Strain the stock into a bowl, discarding the anchovies. Set the stock aside.
- 2
Step 2
- a.Sauté Pork and Build Flavor Base
- b.In a clean pot or a ddukbaegi (Korean earthenware pot), heat the sesame oil over medium heat.
- c.Add the sliced pork belly and cook for 3-4 minutes, stirring occasionally, until it's lightly browned and has rendered some fat.
- d.Add the doenjang, gochujang, and gochugaru to the pot. Stir and cook for 1-2 minutes, mashing the pastes into the pork fat. This toasting step is crucial for developing a deep, savory flavor.
- e.Add the chopped onion and minced garlic, and sauté for another 2 minutes until the onion softens and becomes fragrant.
- 3
Step 3
- a.Simmer the Stew with Hard Vegetables
- b.Pour the prepared anchovy-kelp stock into the pot. Stir vigorously to dissolve the pastes completely.
- c.Add the diced potato and bring the stew to a rolling boil.
- d.Once boiling, reduce the heat to a medium-low simmer. Cover and cook for 10-12 minutes, or until the potato is almost tender when pierced with a fork.
- 4
Step 4
- a.Add Tofu and Soft Vegetables
- b.Gently add the cubed tofu, sliced shiitake mushrooms, and diced zucchini to the pot.
- c.Stir carefully to combine without breaking the tofu.
- d.Continue to simmer, uncovered, for another 5-7 minutes, until all the vegetables are cooked through and tender.
- 5
Step 5
- a.Garnish and Serve
- b.Turn off the heat. Stir in the chopped scallions and sliced green chili pepper.
- c.Ladle the hot stew into individual bowls.
- d.Serve immediately with a side of steamed short-grain rice and other Korean side dishes (banchan).
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a richer, slightly cloudy broth, use rice water (the water from the second or third rinse of rice) instead of plain water for the stock.
- 2Don't skip frying the doenjang and gochujang in the pork fat. This step removes any harsh, raw taste from the pastes and creates a much deeper umami flavor.
- 3If you don't have anchovies and kelp, you can use 4 cups of dashi stock, vegetable broth, or chicken broth as a substitute.
- 4For a cleaner taste, you can skim off any foam or excess fat that rises to the surface during simmering.
- 5Doenjang Jjigae tastes even better the next day. Store leftovers in an airtight container in the fridge for up to 3 days.
Adapt it for your goals.
Seafood (Haemul Doenjang Jjigae)
Replace the pork belly with a mix of clams, shrimp, and squid. Add the seafood during the last 5-7 minutes of cooking to prevent it from becoming tough.
Beef (Chadol Doenjang Jjigae)Beef (Chadol Doenjang Jjigae)
Substitute the pork with thinly sliced beef brisket (chadolbaegi). Sauté the beef briefly until just cooked, then proceed with the recipe.
VegetarianVegetarian
Omit the pork and use vegetable broth instead of anchovy stock. Add extra mushrooms, such as enoki or king oyster, for a meatier texture.
Why this is on our healthy list.
Promotes Gut Health
As a fermented food, doenjang is a natural source of probiotics, which are beneficial bacteria that support a healthy digestive system and gut microbiome.
Rich in Protein
This stew provides high-quality protein from both tofu, a complete plant-based protein, and pork belly, which is essential for muscle repair and overall body function.
Packed with Vegetables
Loaded with onion, garlic, zucchini, and mushrooms, this dish is a good source of essential vitamins, minerals, and dietary fiber.
Contains Beneficial Isoflavones
Soy products like doenjang and tofu are rich in isoflavones, plant-based compounds that have been linked to various health benefits, including improved heart health.
Frequently asked questions
Doenjang is a traditional Korean fermented soybean paste. It's salty, savory, and deeply umami-rich, similar in concept to Japanese miso but with a funkier, more robust flavor profile.