By eatmundo · July 12, 2026
🇰🇷AI-generated imageSame ingredients, elsewhere in the world
1 matchThis dish doesn't have a strong Mundo Match yet — but here's the closest ingredient overlap we found across the world's cuisines. The percentage is the share of ingredients the two recipes have in common.
Same technique: Stew404 recipes from 26 countries
A deeply savory and soul-warming Korean soybean paste stew. This classic dish is a staple in every Korean home, loved for its pungent, umami-rich depth and rustic appeal.
According to eatmundo's ingredient comparison, the closest dish to Doenjang Jjigae from another cuisine is Classic Mapo Tofu (China): the two share 43% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
In a medium pot, sauté 150g of sliced beef brisket over medium heat until browned, about 3 minutes.
- 2
Pour in 800ml of water or anchovy stock and bring to a gentle boil.
- 3
Stir in 4 tbsp of soybean paste (doenjang), whisking thoroughly until it fully dissolves into the broth.
- 4
Add 200g of cubed tofu and cook for 5 minutes, keeping the heat at a steady simmer.
- 5
Toss in the diced zucchini and let it cook for another 4 minutes until it becomes tender but not mushy.
- 6
Add a finely chopped green chili if you prefer a little kick of heat.
- 7
Finish by adding sliced green onions, cooking for just 1 minute more to keep them bright.
- 8
Serve piping hot directly from the pot for the best aromatic experience.
Frequently Asked Questions
What is Doenjang Jjigae?
Doenjang Jjigae is a Korean soybean paste stew made with an anchovy base, vegetables, tofu, and beef. It is a staple comfort dish typically served hot as a main course alongside steamed rice.
What is the best cut of beef to use for Doenjang Jjigae?
Thinly sliced beef brisket is ideal because its high fat content adds richness and depth to the fermented soybean broth.
Can I substitute the soybean paste if I cannot find Doenjang?
You can use Japanese miso as a substitute, but it is milder and sweeter, so you may need to add a pinch of salt or gochujang to balance the savory flavor profile.
How long should I boil the tofu in the stew?
Simmer the tofu for 5 minutes before adding the zucchini, so it absorbs the flavors without breaking apart or becoming rubbery.
What is the secret to a perfect, deep-flavored broth?
Use rice-washed water (the second rinse) instead of plain water to provide a starchy, slightly viscous texture that helps the soybean paste bind to the vegetables.
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