Doenjang jjigae

Doenjang jjigae is a stew-like dish made with doenjang, a Korean fermented soybean paste. It is one of the most popular jjigae dishes in Korea.

The dish is said to have originated during the Joseon Dynasty (1392-1910). At that time, doenjang was not yet available in Korea and people had to make do with other fermented soybean pastes. One of these was called meju and it was used to make a dish called meju-jjigae.

Meju-jjigae was a simple stew made with meju, water, vegetables, and sometimes meat. It was not as flavorful as doenjang jjigae, but it was a good way to use up leftover meju.

Advice

When making doenjang jjigae, it is important to have a good balance of ingredients. Start by sautéing garlic, onions, and your choice of vegetables in a pot. Then add the doenjang paste and stir to combine. Pour in the anchovy stock and bring the mixture to a boil. Once boiling, reduce heat to a simmer and add cubes of tofu or cubed pork. Let the stew simmer for at least 30 minutes to let the flavors blend. Finally, season with salt and pepper to taste, add some sesame oil, and serve. Enjoy your delicious doenjang jjigae!

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Recipes

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Doenjang Jjigae (Fermented Soybean Stew)

  • silken tofu
  • gochugaru
  • green onion
  • korean green chile
  • korean red chile
  • doenjang
  • beef brisket
  • gochujang
  • soy sauce
  • onion
  • yukon gold potato
  • zucchini
  • shiitake mushroom
  • anchovy
  • garlic
  • kombu

Ingredient Breakdown

 
onion
garlic
doenjang
green onion
sesame oil
tofu
gochugaru
zucchini
water
anchovy
shiitake mushroom
soy sauce
gochujang
russet potato
pork
hot rice
joseon ganjang
salt
dashima
dallae
manila clam
green chile pepper
red chile pepper
squash
daepah
rice rinsing water
fresno
korean zucchini
potato
pork shoulder
fish sauce
sprinkle sesame seed
silken tofu
korean green chile
korean red chile
beef brisket
yukon gold potato
kombu

Insights