🇰🇷 South Korea · Food
Doenjang Jjigae
By eatmundo · July 12, 2026
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.
Ingredients
check them off as you prepareHow 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 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?+
Add the tofu during the last 5 minutes of cooking 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.
Mundo Match
This dish doesn't have a strong Mundo Match yet — but here's the closest ingredient overlap we found across the world's cuisines.
