Doenjang jjigae (Korean soybean paste stew)
Comforting Korean soybean-paste stew with soft tofu, potato, courgette and chestnut mushrooms — savoury, warming and ready in under 45 minutes.
Doenjang jjigae is Korean comfort in a bowl: a rustic, umami-packed stew built on fermented soybean paste. It’s forgiving, quick to make and brilliant for using seasonal veg.
This version uses a simple anchovy–kelp stock and soft tofu so the texture is silky and satisfying. Serve with steaming rice and kimchi for the full experience.
Ingredients
- 10 g dried kelp — small piece for stock
- 20 g dried anchovies — small, heads removed if large
- 1.2 l water
- 15 ml vegetable oil
- 4 garlic cloves — crushed or finely sliced
- 1 brown onion — thinly sliced
- 250 g potato — peeled and cut into bite-sized pieces
- 150 g courgette — halved lengthways, sliced 1cm
- 150 g chestnut mushrooms — halved or sliced
- 45 g doenjang — Korean fermented soybean paste
- 5 ml gochugaru — optional, for colour and warmth
- 300 g soft tofu — cut into large chunks
- 2 spring onions — sliced on the diagonal
- 1 green chilli — optional, sliced
- 5 ml sesame oil — for finishing
- 5 ml sea salt — or to taste
Equipment
- fine mesh sieve
- ladle
- wooden spoon
Instructions
Make a simple stock: put the water, dried kelp and dried anchovies in a saucepan and bring to a gentle simmer over a medium hob. Simmer gently for 10 minutes, then remove the dried anchovies and the kelp and discard. Keep the liquid as your stock.
Heat the vegetable oil in a medium saucepan over a medium hob. Add the brown onion and garlic cloves and sauté until the onion is translucent, about 2–3 minutes.
Add the potato, chestnut mushrooms and courgette to the pan and stir for 3–4 minutes so they start to colour and soften.
Ladle about 3–4 tablespoons of the hot stock into a small bowl and whisk in the doenjang until completely smooth (this prevents lumps). Pour the doenjang mixture back into the pan with the remaining stock, bring to a gentle simmer and cook until the potato is tender, about 10 minutes.
Gently add the soft tofu in large chunks and sprinkle in the gochugaru if using. Simmer very gently for 2–3 minutes to heat the tofu through without breaking it up too much.
Taste and adjust seasoning with sea salt if needed. Finish with the sesame oil, then scatter over the spring onions and green chilli. Remove from the heat and serve immediately.
Tips
- If you prefer a vegetarian version, swap the dried anchovies and kelp stock for strong vegetable stock and add a couple of rehydrated dried shiitake caps for extra umami.
- Remove the kelp as soon as the stock is aromatic — leaving it to boil will make the broth bitter or slimy.
- Dissolve the doenjang in hot liquid before adding to the pot to avoid gritty lumps; you can pass it through a fine sieve if you want an ultra-smooth broth.
- To make ahead: cool quickly, chill for up to 2 days, then reheat gently on the hob. Tofu softens on reheating but the flavours deepen.
- If your stew is too salty, add a peeled, raw potato chunk while simmering for a few minutes to absorb salt, then remove before serving.
Substitutions
dried anchovies → dried shiitake mushrooms, rehydrated and sliced, use about 15–20 g dried
Stays closesoft tofu → firm tofu, 300 g, cut into cubes
Noticeably differentdoenjang → mild miso (white miso), 40–45 g, for a looser fermented-soy flavour
Noticeably differentgochugaru → smoked paprika, 1 tsp, for colour if unavailable
Noticeably different
Nutrition
Per serving · estimated
- 230
- Calories
- 10 g
- Protein
- 18 g
- Carbs
- 9 g
- Fat
- 3 g
- Fibre
- 4 g
- Sugar
- 900 mg
- Sodium
FAQ
Can I make this vegetarian or vegan?
Yes — omit the dried anchovies and make the stock with water, kelp and rehydrated dried shiitake mushrooms. Use a vegan doenjang (most are vegan) and check labels.
Can I freeze doenjang jjigae?
You can freeze the stew, but tofu changes texture after freezing and thawing. Freeze without rice in an airtight container for up to 2 months; defrost overnight in the fridge and reheat gently.
Why is my stew too salty?
Doenjang and anchovy stock are salty. Taste after adding the paste and adjust with water or an extra potato to absorb salt, simmer briefly, then re-taste.
What should I serve with this stew?
Steamed short-grain rice and a selection of banchan (kimchi, seasoned vegetables) are traditional and perfect with the strong, savoury broth.
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