This ultra-flavorful soybean stew is one of the most classic comfort foods in Korean cuisine. Loaded with vegetables, mushrooms, and tofu, this stew is delightfully easy to make but packed with intense flavor. This rich and hearty dish will instantly warm you up on a cold day, and tastes just like the ones served in Korean BBQ restaurants!
What is Korean Soybean Stew?
Doenjang Jjigae (된장찌개), also known as Korean soybean soup or soybean paste stew, is one of my staple dishes to make all year round, especially during the colder months.
It is a true classic in Korean cuisine, made with a base of Doenjang (Korean soybean paste) which is an essential ingredient that is deeply rooted in our history.
Although this traditional paste is used in many different Korean dishes, Doenjang Jjigae maintains its prominence to this day as one of the most popular and representative dishes in Korean cuisine.
It’s truly a timeless dish that’s both nutritional and delicious, and all-around incredibly comforting.
This dish is also suitable for any time of the day and makes for a popular staple on the dinner table along with other banchan (Korean side dishes).
The Doenjang Jjigae recipe I am sharing with you today is rich and savory in flavor, similar to the stews that you can find in Korean BBQ restaurants.
It is made with a base of anchovy (or dashi) stock, as well as Ssamjang (Korean spicy dipping sauce), and makes for the perfect complementary stew to go with your Korean BBQ sessions at home.
What do I need to make Korean Soybean Stew?
Making Doenjang Jjigae is incredibly simple so long as you have the essential ingredients on hand. Here is what you will need to start:
- Anchovy or dashi stock: for the base broth.
- If you prefer your stew to be thicker in consistency, I recommend using rice water in place of regular water when preparing the stock.
- Using rice water is a traditional method in Korean cuisine, where the water used to rinse the rice is used in place of regular water.
- It is used to enhance the flavor of doenjang, but the starch that it adds to the stew works to bind the soybean paste and the broth to create that rich flavor in the stew.
- To prepare rice water, simply set aside the water used to rinse rice. It is ideal to save the water starting from the second or third time of rinsing and can be stored in an airtight container for up to 3-4 days in the fridge.
- If you prefer your stew to be thicker in consistency, I recommend using rice water in place of regular water when preparing the stock.
- Doenjang (Korean soybean paste) and Ssamjang (Korean Spicy Dipping Sauce).
- The addition of Ssamjang in this recipe is what makes for that extra flavorful, slightly spicy taste that you find in Korean BBQ restaurants.
- Ssamjang is traditionally served as a dip, but its flavorful components, which include Gochujang (Korean chili paste), truly add a delicious kick to the broth that makes it ideal for serving alongside Korean BBQ, but its flavorful notes also make it to be a completely satisfying meal to be served alongside a bowl of steamed rice.
- If you don’t have any Sssamjang at hand, I recommend adding a tablespoon or more of Doenjang (Korean soybean paste) to taste.
- Gochugaru (Korean red chili flakes) and garlic for extra flavor.
And to complete the hearty stew:
- Onion, zucchini, mushrooms, tofu, green onions, and Korean chili pepper to be added to the stew.
- You can add other vegetables as well, but these are the core components that makeup Doenjang Jjigae. Other popular additions include potatoes and Korean radish. Feel free to be creative with this and add seafood or meat of your choice if preferred, but the core elements of this recipe are completely vegan.
- A dash of Dashida can also be optionally added during the last stages of cooking, for extra flavor. This is a flavor-enhancing powder used in soups, stews, or other dishes to give it that extra umami, and will make it taste very similar to restaurant dishes.
I hope you enjoy this easy and delicious recipe, and please leave me a comment below or message me on Instagram if you have any questions!
Other Korean recipes you may like:
- Korean Marinated Eggs (Mayak Eggs)
- Tteokbokki (Korean Spicy Rice Cakes)
- Korean Glass Noodle Stir-Fry (Japchae)
- Volcano Korean Steamed Egg (Gyeranjjim)
- Korean Seafood Pancake (Haemul Pajeon)
- Korean Shrimp Burger
Korean Soybean Stew (Doenjang Jjigae)
Ingredients
- 3 cups anchovy stock dashi, rice water, or water
- 2 1/2 tbsp Doenjang (Korean soybean paste)
- 2 tbsp Ssamjang (Korean spicy dipping sauce) or more Doenjang to taste
- 1 tbsp Gochugaru (Korean red chili powder) or to taste
- 1 clove garlic minced
- 1/2 medium onion diced
- 1/4 zucchini diced
- 1/2 package mushrooms
- 1/2 package tofu cut into small rectangular pieces
- 1 each green onion and chili pepper for garnish, optional
Instructions
- In a medium-sized pot over medium heat, add the anchovy (or dashi) stock, Doenjang, Ssamjang, Gochugaru, and garlic. Stir well and bring to a boil.
- Add onion and zucchini and cook over medium-high heat for 4-5 minutes. Add tofu and mushrooms, cover, and cook for another 3-4 minutes or to your desired consistency. Garnish and serve warm with a side of steamed rice. Enjoy!
3 comments
Total 5 stars! So delicious! I’ve tried making it before, but your vegan broth is amazing! The samjaeng made all the difference…
This makes me so happy! And yes! The ssamjang elevates the flavors so much it’s definitely essential! Thanks for sharing your experience Sarah! x
What an absolutely delicious soup! I used cabbage and potatoes instead of mushrooms and zucchini.
Thank you for this wonderful recipe!