Doenjang Jjigae (Korean Soybean Paste Stew)

 

 

Doenjang jjigae (된장찌개) is a staple Korean stew made with doenjang (된장), fermented soybean paste. It is one of the most representative dishes of everyday home-cooked Korean meals. Depending on the other ingredients added, you can make endless variations of the stew. This recipe is made with fatty pork, which is the most common version.  

 

Doenjang is essential in Korean cuisine, and every Korean home has it all year round along with other staple condiments such as gochujang (fermented chili pepper paste). Its deep, rich flavor is created by several months of fermentation and aging. Doenjang is traditionally homemade, but there are many commercial brands available at Korean markets.  If you’re lucky, you may be able to find locally made home-style doenjang that’s sold at some Korean markets. 

 

 

Tofu is typically added along with some vegetables. For vegetables, I usually use Korean white radish (mu, 무), zucchini, onion, and fresh green and/or red chili pepper. It adds flavor and helps create a clean, refreshing broth. You can also add potatoes if you like slightly thicker stews. Mushrooms will be a good addition as well. 

By now, you know Korean home cooks save the water used to rinse rice (ssalddeumul, 쌀뜨물) and use it as a stew or soup base. The rice water adds starch to the stew and works as a binding agent between the soybean paste and the broth. It also enhances the flavor of the doenjang. If you didn’t have to make rice, or forgot to save the water, add a little bit of flour or rice powder to tap water.

 

Use a small amount of vinegar at the end to make doenjang jjigae even more delicious! It will brighten the doenjang taste in the stew.

 

This hearty stew is my husband’s all-time favorite meal and my go-to dish when I want to make a quick satisfying meal. The distinct aroma of sizzling doenjang makes my mouth water every time I make this dish!