Doenjang jjigae (Korean soybean paste stew)
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4.4 from 43 votes

Doenjang Jjigae (Korean Soybean Paste Stew)

A staple Korean stew made with fermented soybean paste (doenjang)
Servings: 2
Author: Hyosun


  • 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.
    Doenjang jjigae (Korean soybean paste stew)
  • 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.
    Doenjang jjigae (Korean soybean paste stew)
  • 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.
    Doenjang jjigae (Korean soybean paste stew)
  • 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.
    Doenjang jjigae (Korean soybean paste stew)
  • Serve with rice while it is still bubbling from the heat.


Use the water used to rinse rice, ssalddeumul for jjigae/stew.  
Originally posted in April 2010 and updated here with an improved  recipe and new photos.