Doenjang Jjigae

Authentic Restaurant-Style Soybean Paste Stew (Doenjang Jjigae)

Cook time :20min

If you’re a fan of Korean cuisine, there’s a good chance you’ve come across Doenjang Jjigae (된장찌개) at least once - whether at a bustling Korean BBQ joint or a humble mom-and-pop diner in Seoul. This hearty stew made from fermented soybean paste is one of the cornerstones of Korean home cooking. What makes it so special is its deeply savory and umami-rich flavor, which is both comforting and nourishing. In this blog post, I’ll walk you through how to make a restaurant-style version of Doenjang Jjigae, the kind that’s often served bubbling in a traditional stone pot beside sizzling grilled meats and warm bowls of rice.

While every household and restaurant has its own version of this dish, the base flavors always come from the fermented soybean paste (doenjang), and often a mix of vegetables, tofu, mushrooms, and sometimes meat. For this version, we’ll be using diced pork shoulder, which adds richness and depth, transforming this humble stew into something special.

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Ingredients

To achieve that deep, layered flavor found in restaurant-style doenjang jjigae, you’ll need the following ingredients:

• 150g (5.3 oz) pork shoulder, diced into small pieces
• 2 tablespoons doenjang (Korean fermented soybean paste)
• 1 tablespoon ssamjang (a seasoned paste that includes doenjang, gochujang, garlic, and sesame oil)
• 1 teaspoon gochugaru (Korean red pepper flakes)
• 500 ml water (about 2 cups)
• ½ onion, finely chopped
• 1 small zucchini, finely chopped
• 2–3 shiitake mushrooms, thinly sliced
• ½ tofu, finely diced
• 1 green onion, thinly sliced (for garnish)

Optional but recommended:

• A small piece of kombu (kelp) for added umami (remove before serving) - I skipped it.
• A small chili pepper for heat (if you like it spicy) - I added.

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How to make it

Step-by-Step Instructions

This stew is straightforward and can be made in under 30 minutes, making it perfect for busy weeknights or casual dinners with friends.

Prep

Prepare the vegetables and tofu.

1. Sauté the Pork for a Flavorful Base

In a medium pot or Korean ttukbaegi (earthenware pot), place the diced pork shoulder over medium heat. There’s no need to add oil—just let the pork render its own fat. Stir-fry until the meat is lightly browned and you see oil starting to coat the bottom of the pot. This step is crucial because it creates a flavorful base and enhances the richness of the broth.

Why pork shoulder? Pork shoulder is marbled with fat, which slowly renders during cooking and enriches the stew. If you prefer leaner meat, you can substitute with beef brisket or skip meat altogether for a vegetarian version.

2. Stir-Fry the Seasonings

Add the doenjang, ssamjang, and gochugaru directly to the pan with the pork. Stir everything together for about 30 seconds, allowing the paste to cook slightly and release its aroma. This will wake up the flavors in the fermented paste and slightly caramelize the mixture, giving it a robust, restaurant-quality taste.

Tip: Ssamjang adds a complex, spicy-sweet depth to the stew. If you don’t have it, you can use a mix of doenjang and a small amount of gochujang with minced garlic and sesame oil.

3. Pour in the Water

Once the seasoning paste is nicely incorporated with the pork, pour in 500 ml of water. Use a wooden spoon to gently scrape the bottom of the pot to deglaze any browned bits—these are flavor gold!

Bring the mixture to a boil over medium-high heat. You’ll notice the broth taking on a beautiful golden-brown color with some reddish tint from the gochugaru.

4. Add the Vegetables and Tofu

As soon as the stew starts to boil, add your chopped onion, zucchini, shiitake mushrooms and Tofu. Reduce the heat slightly and let the stew simmer for 10 minutes, or until the vegetables are tender and the broth has thickened slightly.

Each vegetable plays a role: the onion adds sweetness, zucchini brings freshness, and the mushrooms provide an earthy umami that compliments the doenjang perfectly.

Optional Add-In: You can also add cubed potatoes, or even thinly sliced radish for extra body and texture.

5. Finish with Green Onion

Once the stew is cooked and the flavors are well balanced, finish it off by adding sliced green onions. This not only adds a pop of color but also a fresh, slightly sharp note that cuts through the richness.

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Serving Suggestions

Doenjang jjigae is traditionally served with a bowl of hot steamed rice and a few banchan (side dishes) like kimchi, pickled radish, or seasoned spinach. It’s also commonly brought out during a Korean BBQ meal to balance the heaviness of grilled meats. The stew itself is usually served in a ttukbaegi, which keeps it hot and bubbling throughout the meal.

Pair it with:

• A bowl of multigrain rice (japgokbap) for added nutrition
• Grilled mackerel or other simple fish dishes
• Korean omelet (gyeran mari) for a protein boost

For drinks, try a cup of boricha (barley tea) or a light Korean lager.

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Why You’ll Love This Version

• Restaurant-Quality Taste: The use of both doenjang and ssamjang gives the stew a flavor that’s deeper and more layered than typical home recipes.

• Quick and Easy: Despite its depth, this stew comes together in about 30 minutes.

• Customizable: Add tofu, remove meat, use anchovy broth instead of plain water—it’s flexible!

• Comfort Food with Depth: This isn’t just salty soup—it’s complex, fermented, spicy, and earthy.

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Don’t be afraid to make this recipe your own. Here are some variations you can explore:

• Vegetarian Version: Omit pork, and use a stock made from kombu (kelp) and dried shiitake mushrooms. Add more tofu and perhaps some cubed potatoes.
• Seafood Doenjang Jjigae: Add clams, shrimp, or squid for a lighter, seafood-forward version.
• Spicy Lovers: Add fresh chili peppers or a teaspoon of gochujang to turn up the heat.

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Storage and Reheating

Doenjang jjigae actually tastes even better the next day. The flavors deepen as the ingredients have time to mingle.

• Storage: Store cooled stew in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat on the stovetop over low heat until warmed through. You may need to add a splash of water to loosen the broth.

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Final Thoughts

Whether you’re new to Korean cooking or a seasoned home chef, this restaurant-style doenjang jjigae recipe is a must-try. The rich flavor from the fermented soybean paste, combined with pork and vegetables, creates a dish that is both rustic and elegant. It’s cozy, satisfying, and brimming with tradition.

Give this recipe a try next time you’re craving something soulful and warming - you won’t be disappointed. And once you’ve mastered this, you can start experimenting with other Korean stews like kimchi jjigae, sundubu jjigae, and more. Happy cooking!

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📌 If you made this recipe, leave a comment below and let me know how it turned out! Tag me on Instagram with your bubbling bowl of goodness and show off your Korean cooking skills!