Tips for delicious doenjang jjigae
Try these other variations
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Doenjang Jjigae (Korean Soybean Paste Stew)
- 3 ounces pork (preferably fatty pork) shoulder, or loin (or use beef, clams or shrimp if desired)
- 9 ounces tofu
- 1/2 medium zucchini
- 2 ounces Korean radish (mu)
- 1/4 medium onion
- 1 chili pepper green or red
- 1 scallion
- 2 tablespoons Korean soybean paste doenjang
- 1 teaspoon Korean chili pepper flakes (gochugaru) gochugaru
- 1 teaspoon minced garlic
- 2 cups water see note
- 1 teaspoon vinegar
- Cut the tofu and zucchini into about 1-inch cubes. Cut the radish into thin small squares. Thinly slice the onion and pepper. Roughly chop the scallion. Slice the meat into thin strips.
- Preheat a small pot with a little bit of oil. Sauté the meat, soybean paste, and chili pepper flakes, over medium heat for 3 to 4 minutes.
- Add the water (or anchovy broth) and stir well to dissolve the soy bean paste. Add the radish. Boil over medium high heat for 4 to 5 minutes.
- Add the onion, garlic, tofu, zucchini, and chili pepper. Boil for an additional 5 to 6 minutes. Throw in the scallion and add the vinegar with a minute or two remaining.
- Serve with rice while it is still bubbling from the heat.
This recipe was originally posted in April 2010. I’ve updated it here with minor changes to the recipe and new photos.