Cozy Doenjang Jjigae (Korean Soybean Paste Stew) Recipe

Doenjang Jjigae is pure comfort in a bowl. This hearty Korean soybean paste stew is warm, savory, and packed with good-for-you veggies and tofu.

It’s the kind of meal that makes you feel like you’re getting a hug from the inside out!

I love making this for my family—it’s quick to whip up, and even the kids enjoy the rich flavors when we serve it with a big bowl of rice.

Let’s dive in and make this easy, wholesome dish together!

this recipe!

What You’ll Need

• 4 cups water or anchovy broth (for a more traditional flavor)
• 3 tablespoons doenjang (Korean soybean paste)
• 1 teaspoon gochugaru (Korean red chili flakes) (optional, for some heat)
• 1 small zucchini (sliced into half-moons)
• 1 medium potato (peeled and diced)
• ½ onion (sliced)
• 1 cup mushrooms (shiitake or button, sliced)
• 1 block firm tofu (cubed)
• 1 green chili pepper (sliced thin)
• 1 garlic clove (minced)
• 1 teaspoon sesame oil (for garnish)
• Green onions (sliced, for garnish)

Pro Tips

1. Make the broth flavorful: If you can, use anchovy broth instead of plain water for that authentic, deep umami flavor. It’s easy to make with dried anchovies and kelp.
2. Adjust the spice: If you’re serving kids or don’t love heat, skip the gochugaru and green chili pepper. The stew is still delicious without the spice!
3. Don’t overcook the veggies: Add the zucchini and tofu toward the end so they stay tender but not mushy.
4. Serve it hot: This dish is best when piping hot. Serve it in an earthenware bowl if you have one—it keeps the stew warm longer.
5. Rice is a must: Pairing Doenjang Jjigae with steamed white or brown rice is a game-changer. The rice balances the strong flavors of the stew perfectly.

Tools You’ll Need

• Medium pot or Korean earthenware pot
• Ladle
• Cutting board
• Sharp knife

Substitutions and Variations

• No tofu? Use thinly sliced beef, pork, or shrimp instead.
• Out of mushrooms? Add more zucchini or even spinach for extra veggies.
• No gochugaru? Skip it or use red pepper flakes for a milder substitute.
• Vegan broth? Use a vegetable stock instead of anchovy broth.

Make-Ahead Tips

• Chop all the veggies and tofu ahead of time and store them in an airtight container in the fridge.
• The stew itself can be made a day in advance—it tastes even better the next day as the flavors develop!

Instructions

1. Make the Broth

Add water or anchovy broth to a medium pot and bring it to a gentle boil.

2. Dissolve the Doenjang

Add 3 tablespoons of doenjang to the pot and stir until fully dissolved.

3. Add Vegetables

Toss in the diced potatoes, onions, and mushrooms. Let it simmer for about 10 minutes until the potatoes are tender.

4. Add Zucchini and Tofu

Gently add the zucchini and tofu cubes. Simmer for another 5–7 minutes until everything is heated through.

5. Final Touches

Stir in the minced garlic and sliced green chili. Let it simmer for 1–2 more minutes. Ladle into bowls and drizzle with sesame oil. Garnish with green onions. Serve hot with rice!

Leftovers and Storage

• Refrigerate: Store leftover stew in an airtight container in the fridge for up to 3 days.
• Reheat: Warm it up on the stove over low heat. Add a splash of water if the broth has thickened too much.
• Freeze: Not recommended, as tofu and potatoes don’t freeze well—they’ll get mushy.

Conclusion

Doenjang Jjigae is one of those recipes you’ll keep coming back to—simple, nutritious, and full of bold flavors that warm you up from the inside. Perfect for family dinners or even a cozy solo meal. If you try this recipe, I’d love to hear how it turned out! Leave a comment below with your thoughts or any questions. Happy cooking! 🌟