Fermented soybean paste stew

Doenjang-jjigae 된장찌개

Hi everybody!

Today my doenjang (fermented soybean paste) project is done by releasing this video recipe: How to make one of the most popular and representative doenjang dishes: doenjang-jjigae aka fermented soybean paste stew!

Many Koreans say, “I never get tired of eating kimchi, doenjang-jjigae, and rice!”

When a Korean mom chooses the first real meal for her baby, she chooses doenjang-jjigae (or soup made with soybean paste, doenjang-guk) with fluffy white rice. To make it go down easy she mixes the stew with the rice and feeds it to her child. Years later, when the child is grown and living far away, she makes it for them whenever they come home again, because every child has ingrained memories of mom’s doenjang-jjigae. It’s something they know and love and are always comforted with.

When some Korean tourists travel to foreign countries, the first place they want to go is a Korean restaurant and eat doenjang-jjiage with rice. “Oh, airplane food upset my stomach, I need something to feel good!” And it works!

One of my friends who has been living in USA for more than 3 decades stashes a small jar of doenjang into her check-in bag when she travels, because her husband can’t keep eating non-Korean food for an extended period of time. She’ll makes a quick doenjang-jjigae for him in their hotel kitchen.

There are many types and versions of doenjang-jjigae (like the recipe I posted years ago, doenjang-jjigae geotjeori bibimbap), and this recipe I’m showing you today is my standard that I’ve been using for years. It’s one of my favorite styles of doenjang-jiggae and is in my cookbook, too. What makes me more excited about it today is that I made it with my homemade doenjang!

Most of you don’t have homemade doenjang, so you can use store-bought doenjang with the same recipe. It will still be delicious, I promise!


  • 1 medium potato, peeled and cut into ½-inch cubes (about 1 cup)
  • 1 medium onion, cut into ½-inch pieces (about 1 cup)
  • 1 small zucchini, cut into ½-inch pieces (about 1 cup)
  • 1 green Korean chili pepper (cheong-gochu), stemmed and chopped
  • 4 garlic cloves, minced
  • 4 large shrimp, shelled, deveined, washed, and coarsely chopped (about ⅓ cup)
  • 2½ cups water
  • 7 dried anchovies, guts removed
  • 5 tablespoons fermented soybean paste (doenjang)
  • 6 ounces medium-firm tofu, cut into ½-inch cubes (about 1 cup)
  • 2 green onions, chopped

homemade doenjang (집된장)


  1. Combine the potato, onion, zucchini, chili pepper, garlic, and shrimp in a 1½-quart (6 cups) earthenware pot or other heavy pot.Wrap the dried anchovies in cheesecloth (or a dashi bag, a pouch for stock-making sold at a Korean grocery store), and put them into the pot with other ingredients  Add water and cover. Cook over medium-high heat for 15 minutes until it starts boiling. If you use a stainless steel pot, it will take less than 15 minutes, about 7 to 8 minutes.
    doenjangjjigae ingredientsDoenjangjjigae (Korean fermented soybean paste stew: 된장찌개)
  2. Stir in the soybean paste, mixing well. Cover and cook for 20 minutes longer over medium heat.
  3. Add the tofu and cook for another 3 minutes. Remove the anchovy pouch and discard.
  4. Sprinkle with the green onions and serve as a side dish to rice. Serve it directly from the pot, or transfer to a serving bowl. Everybody can eat together out of the pot, or portions can be ladled out in individual bowls for each person.

Doenjangjjigae (Korean fermented soybean paste stew: 된장찌개)


Other delicious stuff on maangchi.com:


  1. Espresso US My profile page joined 2/16
    Posted February 4th, 2016 at 12:07 am | # |

    Hi…I discovered your youtube channel about 2 weeks ago, … I was loving the videos and wishing I was your neighbor so that I could come by every day to taste your cooking. ..But tonight I made my first recipe…. this soup for my dinner at 6:30 and by 10:00 I ate the whole soup because it was so good that I had to keep going back to the refrigerator to eat more and more until it was gone. …. now I’m afraid to try more recipes …if they all taste as good as they look I’m in big trouble. ..I will never be able to leave my house ..I will just want to stay home and cook and eat all day … LOL LOL LOL. ..

  2. Trishavolution Manila, Philippines My profile page joined 2/16
    Posted February 1st, 2016 at 6:56 pm | # |

    Hello I am a person that is allergic to seafood because I have a skin asthma (Atopic Dermatitis) that is allergic to seafood. I am a great huge fan of Korean food and I love all sorts of it like Tteokbokki and perhaps Jjajangmyeon. I would like to kindly ask what is a vegetarian version for Doenjang Jjigae for the broth and its ingredients?

  3. Chalky331 Kwajalein My profile page joined 2/16
    Posted February 1st, 2016 at 12:33 pm | # |

    That looks so good and easy. Can you add the shrimp and cod to normal Kimchi recipe? Or do you need to add something to make sure the meat “cooks”.

  4. Mikura New Haven, CT My profile page joined 6/09
    Posted February 1st, 2016 at 2:56 am | # |

    I’m so curious as to what that doenjang jjigae with homemade doenjang tastes like. Must be really deep and fragrant. yum.

    My mom makes it almost exactly the same way, but she used to put some clams in her doenjang jjigae, and you seem to use shrimp. Do you like it better with shrimp?

  5. Aishahmhatta My profile page joined 5/15
    Posted January 26th, 2016 at 7:01 am | # |

    Anneyeong Maangchi-ssi

    Can I use meat or squid instead of shrimp? I’m allergic to shirmp..

    • ClumsySquirrel Seattle, WA My profile page joined 11/15
      Posted January 26th, 2016 at 3:58 pm | # |


      I used some pork loin a little over 1/3 cup cubed instead of shrimp and it turned out wonderful!

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