Doenjang jjigae is the stew that Koreans eat for breakfast, lunch, and dinner — warming, deeply savoury, and built on fermented soybean paste. It’s one of the most comforting things a bowl can contain.
Ingredients (2-3 servings)
3 tbsp doenjang (Korean fermented soybean paste), 1 tbsp gochujang, 1 tsp Hungry Korean Gochugaru Chili Flakes, 1 block firm tofu (cubed), 1 zucchini (diced), 1 cup mushrooms (sliced), 4 cups water or anchovy broth, 3 cloves garlic (minced), 2 green onions (sliced).
Method
Bring broth to a simmer. Dissolve doenjang and gochujang into the broth. Add garlic, zucchini, and mushrooms, simmer for 5 minutes. Add tofu and gochugaru, simmer for another 3 minutes. Taste and adjust seasoning — doenjang varies in saltiness. Serve in a stone pot or deep bowl with steamed rice and topped with green onions.
The Foundation of Korean Home Cooking
Every Korean household has its own doenjang jjigae recipe — passed down, adjusted, perfected over generations. This version is a starting point. Make it yours.