Recipes

Fermented soybean paste stew

Doenjang-jjigae 된장찌개

Doenjang-jjigae, is made with vegetables, tofu, and fermented bean paste (doenjang). It’s Koreans’ everyday house food. We eat it with other side dishes and rice, but sometimes, especially in the southern part of Korea, we eat this stew with barley rice, vegetable salad, and hot pepper paste all mixed together. This is the style I’m going to teach you to make today.

Ingredients:

  • 1 medium size potato (about 1 cup’s worth), peeled and cut into ½ inch cubes
  • 1 cup worth of zucchini or squash, cut into ½ inch cubes
  • 1 cup worth onion, cut into ½ inch cubes
  • 5 cloves of garlic, minced
  • 1 green chili pepper, chopped
  • 7 dried anchovies, removed the heads and intestines and chopped
  • 1 stalk of green onion, chopped
  • 150 grams of tofu, cut into ½ inch cubes
  • 5  tbs of soy bean paste (doen jang)
  • 4 large shrimp, peeled, deveined, and chopped
  1. Prepare an earthenware pot. Add  potato, onion, garlic, zucchini, green chili pepper, shrimp, and dried anchovies.
  2. Add 2 ½ cup water.
    *tip: Don’t put too much water, just enough to cover everything
  3. When it starts boiling after 10-15 minutes, add 5 tbs (1/4 cup plus 1 tbs) of bean paste, stir the stew, and keep cooking for another 15-20 minutes.
  4. Add tofu and cook another 5 minutes
    Tip: Occasionally stir the boiling stew with a spoon.
  5. Add green onion and serve with a bowl of rice and other side dishes.
    *tip: to check whether or not the ingredients are cooked, taste the potato.

Serving it all together:
In a big bowl, place rice first, then add a scoop of doenjang-jjigae and a light vegetable salad (“gutjuli”). Mix in some hot pepper paste and sesame oil. Wow, it’ll be delicious! : )

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247 Comments:

  1. heinza austrlia My profile page joined 9/13
    Posted December 10th, 2014 at 2:59 am | # |

    Thanks for another simple yet delicious and healthy recipe!
    Just one thing: from my past readings I learnt that miso (so I assume the same would be true for doenjang?) shouldn’t be boiled for more than 1-2 minutes in order to not kill the healthy beneficial enzymes, however this recipe calls for boiling it for 15-20 minutes.
    I’m just curious to know your/everyone’s opinion on this “medicinal” aspect, which is something I’m quite passionate about.. I guess I’ve watched too much Dae Jang Geum! ;)
    Cheers

    • Maangchi New York City My profile page joined 8/08
      Posted December 10th, 2014 at 11:22 am | # |

      Don’t worry much about the enzymes. Probiotic Bacillus subtilis can endure extreme heat during the stew is cooked. Good luck with your Korean cooking!

  2. Miga Sweden My profile page joined 8/14
    Posted August 18th, 2014 at 2:32 pm | # |

    Hi Maangchi!

    I have been following your blog for quite some time and cooked some truly delicious dishes per your recipes!
    I have a questions regarding doengjiang jiggae – can I use Dashida anchovy soup stock for instead of 7 dried anchovies? How many tb spoons of the stock I should put to replace them?

    Thanks!

    • Maangchi New York City My profile page joined 8/08
      Posted December 10th, 2014 at 11:24 am | # |

      yes, you can use the soup powder, maybe 1 tablespoon? Taste the stew and add more if you want. Good luck!

  3. hannahk New York My profile page joined 2/11
    Posted August 3rd, 2014 at 11:46 pm | # |

    I just found this recipe. It’s really simple and tasty! Since I am not a fan of anchovies, I used a few places of dashima (dried kelp) instead. I found the jjigae lacked salt overall, probably because I didn’t use the anchovies. Do you recommend I add some soup soy sauce (gook gan jang) or salt to make up for the lack of saltiness?

  4. sirdanilot Terneuzen, The Netherlands My profile page joined 10/09
    Posted August 3rd, 2013 at 1:31 pm | # |

    Dear maangchi,

    A couple of years ago I made this recipe, it was yummy !
    Now I came across doenjang in the asian store, so I thought of this again. I’ll make a ‘frugal’ vegetarian doenjang this time, also with delicious fresh tofu from the asian store. I’m sure I will remember how good this recipe was !

  5. xjapaholic United States My profile page joined 6/13
    Posted June 17th, 2013 at 7:31 pm | # |

    I would like to thank you so much for posting up these recipes and the ingredients preparation pictures! As someone who does not know anything about Korean cooking, your pictures have helped me a lot with finding these ingredients in the Korean supermarket. I would like to specifically point out the pictures for the doenjang. If it weren’t for that picture, I would not have known what I should be looking for. I am looking forward to trying out these recipes.
    Sincerely,
    xjapaholic.

  6. babylee Amsterdam My profile page joined 3/13
    Posted March 16th, 2013 at 7:02 am | # |

    Dear Maangchi…I have been using the recipes from your site for a few years now but never took the time to write to you, how happy you made me and ny husband with your recipes.
    We both think you deserve a big STATUE!!! Everything is explained so clair! Before we went to Korea I already made Jap Chae and because I never tasted it before it was a bit difficult. When we tasted the dish in Korea we found out that the taste was very simmular to what I made….You can imagine how proud I was… My husband was born in Korea and now we live in the Netherlands. Thank you so much !!! warm regards Petra Lee X

    • Maangchi New York City My profile page joined 8/08
      Posted March 16th, 2013 at 7:20 am | # |

      “You can imagine how proud I was..”
      yes, I’m also proud of you, too! Someday I’d like to taste your japchae! : )
      It’s early morning here in Mexico city. You already made my day!
      Happy cooking!

  7. Krisha Philippines My profile page joined 12/12
    Posted January 4th, 2013 at 12:29 pm | # |

    Hi Maangchi! i’ll gonna make this tomorrow. Hope it’ll turn out great. Thanks for this video.

    -Krisha

  8. wjls DC My profile page joined 10/12
    Posted October 24th, 2012 at 3:45 pm | # |

    Thank you so much. I made this last night, and my husband actually whispered that it was better than my mother’s! Speaking of my mother, I used her homemade daeng jang. If that isn’t available, is there a particular kind in the store that your recommend? The variety in stores is overwhelming, especially since I can’t understand what I’m reading! Thank you.

  9. jmwatts25 Kansas My profile page joined 10/12
    Posted October 8th, 2012 at 5:45 pm | # |

    Can I use a serrano pepper? And I have ssamjang will that work instead of doenjang?

    • Maangchi New York City My profile page joined 8/08
      Posted October 8th, 2012 at 7:47 pm | # |

      Ssamjang is different from doenjang but if doenjang is not available, use it. Serrano pepper sounds good to me.
      Check out my grilled beef recipe. I’m copying and pasting ssamjang recipe for you here.
      http://www.maangchi.com/recipe/grilled-beef

      “Make ssam Jaang (dipping sauce) by mixing the following ingredients: 1tbs of hot pepper paste, 2 tbs of soy bean paste, ½ tbs of sugar, 1 clove of minced garlic, 1 tbs of chopped green onion, 1 tbs of sesame oil, ½ tbs of toasted sesame seeds.”

  10. ana lee malaysia My profile page joined 8/12
    Posted August 23rd, 2012 at 11:52 am | # |

    hye maangchi..:)
    can I use chinese version of fermented bean/Taucu to substitute the korean bean paste? it is so hard to find halal bean paste here in malaysia..
    will it chage its taste?

    • Maangchi New York City My profile page joined 8/08
      Posted August 24th, 2012 at 9:26 am | # |

      Please find doenjang to make delicious doenjang jjigae. It’s sold at Korean grocery stores. Here is a list of Korean grocery stores in Malaysia. http://www.maangchi.com/shopping/malaysia

    • Mikura New Haven, CT My profile page joined 6/09
      Posted August 24th, 2012 at 11:46 am | # |

      Hi ana, Unfortunately, its very hard to find commercially made halal doenjang. I’m assuming you’re trying to avoid the alcohol? I think they put it in there as a way to stop fermentation. Maybe you can find some halal miso as a substitute, although where I live thats also hard to find as well.

      • ana lee malaysia My profile page joined 8/12
        Posted August 25th, 2012 at 3:37 am | # |

        Hi mikura,
        u’re right,most of the bean paste sold in malaysia contain alcohol so it’s really hard to get the halal one..But fortunately,i found halal miso paste at local store..n i’m going to make my bean paste stew today! Hope it’ll taste great with miso paste..Thanks for your recommendation…:)

      • Cutemom Indonesia My profile page joined 3/13
        Posted February 2nd, 2014 at 2:54 am | # |

        Hi, Ana & Mikura?

        The alcohol will still be in the Chinese bean paste as it is a byproduct of the fermentation process. It is easy to fix your problem, simply stirfry it before you add water to evaporate the alcohol. By the time it become jigae, there will be no alcohol left.

    • sungrin87 Malaysia My profile page joined 7/11
      Posted June 7th, 2013 at 4:06 am | # |

      where did you get halal miso paste?

  11. fitXmom Florida My profile page joined 5/12
    Posted July 25th, 2012 at 8:07 pm | # |

    I am totally addicted to this dish. I had some leftover today from Sunday and oh, my gosh, so good!!!

  12. fitXmom Florida My profile page joined 5/12
    Posted July 8th, 2012 at 3:01 pm | # |

    I am going to experiment with this dish today. I’ve had cravings for it for days and I just realized that I am missing the tofu and the shrimp. So, I will cook without those two ingredients and add some turkey meatballs towards the end of the cooking process. We’ll see how it tastes!!

  13. fitXmom Florida My profile page joined 5/12
    Posted June 11th, 2012 at 8:42 pm | # |

    yum! Sounds and looks simple enough!! What could I use instead of the chili pepper? Thanks!

  14. makemequiche DC My profile page joined 5/12
    Posted May 7th, 2012 at 11:36 pm | # |

    I’m a Korean-American who can cook almost anything but Korean. This is the first Korean dish I’ve made and appreciated! Thanks so much for making Korean food less intimidating!

    • Maangchi New York City My profile page joined 8/08
      Posted May 8th, 2012 at 9:25 am | # |

      yay congratulations! I am very happy for you!

      • makemequiche DC My profile page joined 5/12
        Posted December 27th, 2012 at 1:32 pm | # |

        I just made this for my parents for the first time, and the look in their eyes was priceless. They were thoroughly surprised I could make yummy Korean food :)

  15. lovgrail philippines My profile page joined 4/12
    Posted April 24th, 2012 at 10:32 am | # |

    good evening Ms. maangchi… i really love your site… i’m an english teacher for koreans here in the philippines. I love korean food and your site helps me a lot to cook korean food with the real korean taste… thank you so much … doenjang is really great

    • Maangchi New York City My profile page joined 8/08
      Posted April 24th, 2012 at 10:39 pm | # |

      Welcome to my website! You will be popular among your Korean students because you know about Korean food and culture.

  16. jaylivg Houston My profile page I'm a fan! joined 7/10
    Posted April 9th, 2012 at 7:19 pm | # |

    Maanghi , this was our dinner tonight !! Your Doenjang Jjigae made my son willing to eat the tofu . Before this he doesn’t even want to have anything to do with tofu .. LOL , So this was our dinner , and i loved it !! I actually didn’t make the salad with it , but this was just perfect already . Love it Oh and i added shiitake mushroom in there . Yummy !!

    • Maangchi New York City My profile page joined 8/08
      Posted April 9th, 2012 at 9:29 pm | # |

      yay! good news good news! I’m very happy to hear that Nicholas ate tofu! I hope he doesn’t change his mind. : )

  17. weimerwife11 mandeville la My profile page joined 2/12
    Posted February 26th, 2012 at 1:42 pm | # |

    Hi I’m new to your website, and its great. I don’t have my mom anymore and she never got teach me any recipes before i was on my own so this is very helpful, I would love to make this and i was wondering if i can make it in a regular pot instead of the stone bowl? and can i get the dried anchovies from the Korean store? or can i get them in a regular grocery store?

  18. asiancracker San Antonio, TX My profile page joined 1/12
    Posted January 20th, 2012 at 9:23 pm | # |

    My husband LOVES Doenjang jjigae so I make it for him all the time( my mom taught me how to make it)I’ve never had it with a salad so I had to try this. VERY YUMMY! I will be making this more often.

    • Maangchi New York City My profile page joined 8/08
      Posted January 21st, 2012 at 12:08 pm | # |

      yeah that’s kind of country style meal. Thick doenjang stew and seasoned vegetables with barley rice! It’s very delicious! Don’t forget to add a little bit of hot pepper paste and sesame o~il! : )

  19. Leah Boise, ID My profile page joined 11/11
    Posted December 11th, 2011 at 10:37 pm | # |

    Just made this for the first time. So yummy! My mom came over for dinner and said it taste just like grandma’s! Yeah, success!!

    • Maangchi New York City My profile page joined 8/08
      Posted December 14th, 2011 at 9:31 am | # |

      I can imagine you and your mom enjoying rice and doenjangjjigae that you made! Cheers! : )

  20. clarousel Singapore My profile page joined 9/11
    Posted September 20th, 2011 at 11:32 am | # |

    I’m thinking of making this for lunch tomorrow but I only have spicy bean paste. Is it okay to use that for this or will it alter the taste too much?

  21. Juyeon USA My profile page joined 9/11
    Posted September 19th, 2011 at 7:35 pm | # |

    Hi Maangchi!

    I am your huge fan since I’ve known your webpage. Although I am also Korean, I haven’t learned how to cook korean food from my mom. Whenever I cook korean food, my first thing is to visit your webpage and follow your video exactly.

    Believe it or not, this recipe is my first successful 된장찌개 ever! My husband and I love your food so much!! Thank you for sharing your insightful recipes!!

    • Maangchi New York City My profile page joined 8/08
      Posted September 21st, 2011 at 10:38 am | # |

      Yeah these days I notice many Koreans are visiting my website to learn Korean cooking, which is awesome! I’m glad to hear that your doenjangjjigae turned out delicious!

  22. Elena Australia My profile page joined 8/11
    Posted August 12th, 2011 at 11:39 am | # |

    Hi,

    Can I substitute anchovies for something else?or can I leave it out?will it change its taste?andd same goes for the shrimp!

    love your recipes!will be trying them a lot:)

    • Maangchi New York City My profile page joined 8/08
      Posted August 12th, 2011 at 12:38 pm | # |

      Yes, skip dried anchovies if you want, and use beef or chicken broth to make delicious stew.

  23. Emma the Netherlands My profile page joined 7/11
    Posted July 8th, 2011 at 10:58 am | # |

    Very first time ever I’ve cooked Korean food. And ofcourse I just HAD to try out this recipe, although it’s midsummertime ;)
    And we just loved it, although I wasn’t able to get all the right ingredients: no Korean chilipower, (but I made a mix of normal chilipowder, cayenne and hot paprika)(maybe you have better suggestions?)and Thai soybean paste (which looked more ‘beany’ to me. Maybe japanese miso is better substitute?). Don’t know if this made a lot of difference, but still taste is very good.
    Longing for wintertime (as we were sweating all over :( ’cause will make this again (and again and …)
    But will first try another of your site, more for this season

  24. charles.im Germany My profile page joined 6/11
    Posted June 8th, 2011 at 2:17 pm | # |

    I signed up for WordPress just so I could leave you this comment. Thank you so very much for sharing your superb Doenjang-chigae recipe! If I was back in Southern California, I could get this anytime. It’s much harder to find good Korean food here in Germany. Sometimes I follow your recipe very closely. Other times I try other ingredients that seem similar. You are awesome!

  25. Mickee My profile page joined 5/11
    Posted May 4th, 2011 at 12:15 pm | # |

    Hey Maangchi^__^

    I love your website. I miss Korea so much and I am so very happy there is you and your recepies^__^ It makes my life so much easier. I hardly eat anything but Korean dishes and now I know how to cook so many of them myself.
    I want to thank you for that! you are amazing. My Korean boyfriend also appreciates it!
    I went to the market today and we’re having 된장찌개 for dinner. It is so domestic. Yummy!!

  26. richardlee Buena Park, CA My profile page joined 4/11
    Posted April 8th, 2011 at 1:42 am | # |

    아가씨 (ㅋㅋㅋ), what is a good brand of 된장? You’re a great cook!

  27. JamieF New Zealand My profile page I'm a fan! joined 1/11
    Posted March 31st, 2011 at 3:35 am | # |

    This was dinner tonight. It was absolutely amazing! It is not a hot contender for my favorite Korean dish next to soondubu jiggae! I am just constantly astounded at how perfect every recipe is on this site! Maangchi you are the best cook I have ever seen!!!

    • Maangchi New York City My profile page joined 8/08
      Posted March 31st, 2011 at 9:08 am | # |

      I’m very happy to hear that you love the recipe.

      Did you make the salad with fresh lettuce?
      In a large bowl, add barley rice, about 1 cup amount stew, and the salad (called geotjori). Mix it all together. You could add a little bit of hot pepper paste and more sesame oil if you want. yummy yummy bibimbap!

      • JamieF New Zealand My profile page I'm a fan! joined 1/11
        Posted April 11th, 2011 at 2:36 am | # |

        I did – I used a variety of small leaf lettuces – I also used the barley rice and stew. I did also add hot pepper paste – it is my new addiction :) I think I am keeping the local Korean market in business with all the hot pepper paste I buy there :) Tonight is soondubu jjigae – my other favorite.

        • Maangchi New York City My profile page joined 8/08
          Posted April 12th, 2011 at 11:07 am | # |

          Yes, I sometimes add hot pepper paste, too. When doenjang jjigae made with lots of squash, seafood, green chili pepper, potato, onion.. and cooked until almost mushy is mixed with barley rice, it’s heaven! I’m getting hungry now!

  28. Shalmali tennessee My profile page joined 3/11
    Posted March 2nd, 2011 at 3:16 pm | # |

    i dont have the red pepper paste is there any substitute to it

  29. helenzella My profile page joined 8/10
    Posted February 22nd, 2011 at 8:19 am | # |

    I just dwenjang jjigae for dinner tonight. Oh how my family loves it! ;) i added a bit of kuchujang to make a little spicy. Love it! Thanks for your recipes!

    • helenzella My profile page joined 8/10
      Posted February 22nd, 2011 at 8:22 am | # |

      i missed the word “cooked”…sorry. by the way, i made this dish vegan…without shrimps and anchovies, but it tasted great as expected!

  30. Dan Seattle, Washington, US My profile page joined 2/11
    Posted February 9th, 2011 at 1:03 am | # |

    Maangchi, is the bean paste the same as Japanese miso paste? Can you use miso instead? (I happen to have miso in the fridge.) Thanks!!

  31. ximachikenx My profile page joined 7/10
    Posted January 3rd, 2011 at 8:30 pm | # |

    Surprisingly, the dorm dining hall at the university I go to served this today! I didn’t know what it was at first because they spelled it “dweng jang chi”. It was okay, good for a cold day but I’m sure if I make your recipe it will taste a thousand times more delicious :)

  32. cy24 CA My profile page joined 7/10
    Posted December 20th, 2010 at 1:12 am | # |

    Looking forward to try and make this. I’ve been wanting to do something with my left over soy bean paste. It has been in my fridge for a while. Thanks for this recipe.

  33. ladyeleanor My profile page joined 12/10
    Posted December 12th, 2010 at 3:16 pm | # |

    Maangchi,
    This recipe is fabulous. Maybe my favorite yet, (well, maybe second after kimchi jigae). Thanks (감사합니다) for making korean food so accessible to try and make. After visiting Korea I really missed the food and your website has brought back good memories.

  34. Kayla Baltimore, Maryland My profile page joined 11/10
    Posted November 22nd, 2010 at 5:19 pm | # |

    I’ve made this before, but a different recipe (veganized). It’s very hearty and my fiance and I had a hard time finishing off a whole batch. I think cutting it with the salad is a good idea. I’ll have to try this Maangchi-style!

    Seeing the anchovies reminded me of the stories my grandma told me about her roommate. She remembers very distinctly that her roommate loved to snack on little dried fish, like chips. I have a hard time when they still have the eyes; I feel like they’re looking at me sadly and begging me not to eat them. ): My fiance has no problem, though, so he can take the heads off for me then I’ll be fine.

    • Maangchi New York City My profile page joined 8/08
      Posted December 14th, 2010 at 7:38 am | # |

      “I have a hard time when they still have the eyes; I feel like they’re looking at me sadly and begging me not to eat them. ): ”
      LOL!

      • apgoluc38 Los Angeles My profile page joined 12/11
        Posted December 12th, 2011 at 7:56 pm | # |

        haHAHA…@Kayla, I feel just the same, perhaps there are a whole lot of us out there who feel sad or guilty eating fish with forlorn eyes…I for one can never approach a fish plate with eyes attached.

  35. hellokitty08 My profile page joined 5/10
    Posted October 17th, 2010 at 5:50 pm | # |

    I just made this and it came out good but I thought it needed more water because there was only little gukmool and now the flavor is diluted even though I added soy bean paste.

  36. Sky Canada My profile page joined 9/10
    Posted September 21st, 2010 at 3:09 pm | # |

    Hello Maangchi,

    I am Korean, but I had no idea how to cook Korean food until I found your website. Ironically, one of Facebook members named ‘Tammy’ introduced your website on her profile.

    http://www.facebook.com/topic.php?uid=9103814189&topic=7836

    I am so happy to find your website. I followed your recipe for Tofu stew. I cooked this Tofu stew for my Canadian husband last night. He was very impressed on the food I served. I also made my own salad. I hadn’t figured how to make dressing for it until I watch your video. The recipe for a mixed green salad is very helpful, especially on how to make dressing for it.

    There were no such ingredients like zucchini, shrimp, garlic, shrimp and anchovies to make the stew taste better; however, I put some other vegetables I like such as mushroom and cabbage. My husband doesn’t like garlic very much anyhow.

    As for Korean soybean paste, I prefer Japanese soybean paste to Korean one because Japanese one is very neat when you cook, which means that it doesn’t have little pieces of solid parts mixed around that looks like wastes when you cook.

    I will try another dish later on. I don’t know how to thank you enough. Thank you for all the videos you have uploaded. You will save my life from now on. The reason I like your recipes is that it seems not very difficult to cook for me. I had never felt that I could cook Korean food I had always thought it was so difficult that I hardly cook it. What happen to me now? I can do it!! You have a WOW website!!

  37. hellokitty08 My profile page joined 5/10
    Posted September 5th, 2010 at 3:13 am | # |

    Hello. I had this with meat and it tasted very good. It was small pieces of meat on a bone and the meat was really tasty too. How can I make the meat that way to use for this recipe? And what kind of meat is it because I have no idea.

  38. LuccaQ Buffalo,NY My profile page joined 6/10
    Posted August 12th, 2010 at 9:31 am | # |

    A satisfying and versatile dish. I like to use this recipe for when I have leftover vegetables that I want to use up. I think chopping up the anchovies and putting them right in adds lots more flavor. Also, thank you for telling us how you enjoy the dish. I would have never have thought to put gochujang in. It makes it even yummier!!

  39. prettypass Bunker Hill, WV My profile page joined 7/10
    Posted July 5th, 2010 at 10:27 pm | # |

    Thank for Korean recipes! I made this soup tonight. It’s great! All your recipes I have made are delicious. But I use Hondashi powder to make the stock to make it easier for me. The recipes are as delicious as the ones cook by my best Korean friends. :)

  40. yippieyeah My profile page joined 7/10
    Posted July 3rd, 2010 at 10:05 pm | # |

    Maangchi, love how simple your recipes are :) I would like to add clams to the doenjang chigae so what would be the best way? I’ve heard of steaming/boiling the clams first and then using the water in the chigae. How would you do it? Thanks!

    • Maangchi New York City My profile page joined 8/08
      Posted July 4th, 2010 at 12:14 am | # |

      If the clams are very fresh, soak them in salty water. Add about 1/4 cup salt to 5 cups water in a large bowl. Wait for 1 hour. The clams will spit out sand from inside their shells. Then rinse them a couple of times and add them to boiling doenjang jjigae.

      • yippieyeah My profile page joined 7/10
        Posted July 18th, 2010 at 10:53 am | # |

        Hi Maangchi, thanks for replying! So I should add the clams at the stage before stirring in the doenjang based on your recipe in the video? If I wish to add squid, do I add it with the clams as well? Thank you so much!

  41. koreanfoodfan32 My profile page joined 5/10
    Posted June 29th, 2010 at 8:01 pm | # |

    Hi Maangchi,

    This recipes looks great! However, I like spicy food so when in the cooking process and how much hot pepper paste can I add! Thanks so much!

    • Maangchi New York City My profile page joined 8/08
      Posted June 30th, 2010 at 10:27 am | # |

      how about adding 1 tbs hot pepper paste? If you want more, add more. It’s your doenjangjjigae. : )
      I used to add hot pepper paste to doenjangjjigae, but these days I prefer doenjangjjigae made without hot pepper paste.

  42. sadx1004 New York My profile page joined 6/10
    Posted June 28th, 2010 at 8:52 pm | # |

    Hi, Maangchi! I’m a newlywed korean-american, and my hubbie is a chinese-american. We both love korean food, and i am so happy that i found you site with wonderful korean recipes! All the recipes are so easily written with instructions that is so easy to follow, with the end result of a great authentic korean dish! You are amazing and one of my heroes! I made this doenjang jjigae tonight for hubbie and my mom was a surprise guest. She absolutely loved the jjigae and said that she was amazed how good it was! I know that my mother was proud of me, and she was also thankful that you have this website to help us cook real korean food!! xoxoxo

  43. tiggerization My profile page joined 5/10
    Posted May 2nd, 2010 at 7:04 am | # |

    Could I make a complete vegetarian version of it without any seafood? What should I substitute the shrimps and anchovies with? You said something about mushrooms, but how do I get the stock salty enough, soy sauce?

  44. KKVL Belfast, My profile page joined 4/10
    Posted April 27th, 2010 at 3:08 pm | # |

    hie maangchi!

    i tried making this yesterday, and it turned out awesome! i have never tried deonjang chigae before,so i wasn’t sure if i got it right, but i sure liked what i tasted XD … also i didn’t have a ceramic pot so i used my regular metal pot..and i couldn’t find squash or a zucchini so i replaced with a cucumber haha …

    thanks loads for your wonderful recipes maangchi..my next adventure’s going to be cabbage soup and samgak kimbap..wish me luck =D

    • Maangchi New York City My profile page joined 8/08
      Posted May 2nd, 2010 at 7:54 am | # |

      Thank you very much for your update! Yes, I sometimes use my regular pot to make delicious doenjangjjigae, too.

  45. Meegs Daejeon, South Korea My profile page joined 4/10
    Posted April 19th, 2010 at 7:28 am | # |

    Thanks to you, I made my first successful batch of doenjang chigae! Whenever I’ve tried to make it before, there was always something off about it, but this time it tasted like an ajumma made it right here in my kitchen! 진짜 맛있다!

  46. stefanmbrg Donghae, South Korea My profile page joined 4/10
    Posted April 10th, 2010 at 12:38 am | # |

    Thank you for this wonderful website. My wife and I are living in Korea and I made this for the first time today because she is sick. She doesn’t like fish based stocks though. I know I could add some beef or chicken stock powder to the soup, but was wondering if there is something fresh that could be added for that effect. By the way, it is very delicious. It is my favorite soup in Korea.

    • Maangchi New York City My profile page joined 8/08
      Posted April 11th, 2010 at 8:57 am | # |

      She doesn’t like any seafood? If so, use more mushrooms. Shiitake mushrooms ,oyster mushrooms, or white mushrooms.

  47. angelx12 Netherlands My profile page joined 4/10
    Posted April 8th, 2010 at 1:03 pm | # |

    oh my. you are so cute!! hahah when you say it is so delicious.. i laughed!! haha so cute..

    i was in korea for half a year because of exchange.. and i love the food there… doenjangchigae.. soondubu chigae and samgyeopsal!!! i want to re-create them now that i am in the netherlands…!

    what can i make with hot pepper sauce? i just recently bought the paste!!

    Thanks!!

    joelle
    (singapore)

  48. Jeniko NZ My profile page joined 3/10
    Posted March 27th, 2010 at 8:56 pm | # |

    Hi Maangchi,
    I attempted your ‘doenjang chigae’ the other day…you’re absolutely right! Just followed your instruction and it turned out brilliantly. My husband – nonkorean – who can eat literally any Korean dish including ‘beef organ soup'(which I myself couldn’t even manage to taste), isn’t so fond of this particular soup, yet loved yours and we had it for three days in a row. I never knew that stock can be made with only anchovy with no dashima, but still can make wonderful flavor. Plus,loved your green salad which tasted just like the one my mom used to make. Thank you so much!

    • Maangchi New York City My profile page joined 8/08
      Posted March 28th, 2010 at 11:09 am | # |

      wow, I think you are going to make lots of Korean dishes from now! “we had it for three days in a row” lol!

  49. the5jrsinaz phoenix az My profile page joined 3/10
    Posted March 1st, 2010 at 10:55 am | # |

    My 8 yr old daughter LOVES soft tofu soup, not spicy. Is this the right recipe for her? When we order it in Korean restaurants we have one with mushroom and beef or pork or the seafood one without any spice, so it turns out white.

    If this is not the right recipe, would you please tell me which is the correct Soft Tofu Soup, not spicy version?

    • Maangchi New York City My profile page joined 8/08
      Posted March 28th, 2010 at 11:13 am | # |

      yeah, I guess so! Skip green chili pepper in the recipe if you like to make non spicy doenjangjjigae for your daughter.

      “When we order it in Korean restaurants we have one with mushroom and beef or pork or the seafood one without any spice, so it turns out white. ”
      I think it’s soondubu jjigae (non-spicy version)!
      Check my soondubu jjigae recipe and skip hot pepper flakes in the recipe if you want to make non-spicy soondubujjigae.
      http://www.maangchi.com/recipe/soondubu-jjigae

  50. KoreanPrisonBuddies My profile page joined 1/10
    Posted January 29th, 2010 at 6:35 pm | # |

    I cooked this version for my wife today; she is in bed with a cold. It was very easy to make, and it tasted better than the over-priced 32nd St food. I made it without the suggested shrimp because we don’t eat much meat, but I did add the dried anchovies.

    I used to eat doenjang jigae all the time in Korean prison, but I don’t think they added the anchovies. It was so bland!

  51. Sunshine My profile page joined 1/10
    Posted January 19th, 2010 at 1:37 pm | # |

    I like the recipe, I just think that the taste was a bit too strong for me. If I use less soy bean paste would that make a difference? I used like 4 tbs.

  52. sirdanilot Terneuzen, The Netherlands My profile page joined 10/09
    Posted January 16th, 2010 at 2:12 pm | # |

    I made it, and oh, was it delicious! I replaced the zucchini with more potato and some pieces of radish, and left out the seafood. As side dishes I had Muwoonamul and Kkakkttuki.

    I myself found the taste of Doenjang (never tasted before) very overwhelming, but also very delicious. however my father said that it was slightly too bland… 0_o that really surprised me. I guess taste is different for everybody!

    • Maangchi New York City My profile page joined 8/08
      Posted January 17th, 2010 at 5:23 pm | # |

      “I replaced the zucchini with more potato and some pieces of radish,..” yes, I sometimes do the same thing! I like potatoes! Muwoonamul is delicious! thank you for your update!

  53. dbskluv.jj01
    Posted December 31st, 2009 at 6:13 pm | # |

    what if you don’t have green chilli pepper and anchovies? can you use a different kind of pepper?

    • Maangchi New York City My profile page joined 8/08
      Posted January 17th, 2010 at 5:24 pm | # |

      Yes, you can use any type of green chili pepper or skip it. If you can’t eat spicy food at all, Italian green chili pepper is a good substitute in doenjangjjigae.

  54. jack
    Posted December 31st, 2009 at 6:06 am | # |

    Hi Maangchi,

    I stayed for one year in Seoul but didn’t attempt to cook any Korean dishes but I just came back from Seoul again after a short holiday with my family. My wife and me enjoyed the Doenjang Jjigae in Seoul so much that I bought a ceramic pot and some Doenjang and Gochujang and today, i made a large pot of it. We really enjoyed it alot although I added a lot of clams, maybe too much but we loved it anyway. Looks like we will be supplementing our homecooked Chinese dishes with Doenjang jjigae.

    Thanks a lot for your excellent recipes.

    Jack( SIngapore)

    • Maangchi New York City My profile page joined 8/08
      Posted December 31st, 2009 at 2:23 pm | # |

      It sounds like you are very ready for Korean cooking! ; )
      Share your photos of dishes with my other readers! Email me the photos later if you want.
      Happy New Year!

  55. Laeticia
    Posted December 23rd, 2009 at 12:32 am | # |

    Hi Maangchi,

    Does it change anything if I don’t use an ceramic pot? :o

  56. sophia
    Posted November 28th, 2009 at 6:47 pm | # |

    Hi Maangchi!

    I’m wondering, can you add ggochukaru or ggochujang to make spicy? Or will that make this dish taste weird? I’m trying to find a way to add some red pepper spiciness on top of the green pepper!

    Thanks!

    • Maangchi New York City My profile page joined 8/08
      Posted November 28th, 2009 at 8:01 pm | # |

      yes, you can add some hot pepper paste to your doenjangjjigae. I sometimes use hot pepper paste, too.

  57. Nana
    Posted November 23rd, 2009 at 10:42 pm | # |

    This was reaaly good that I almost ate all of it myself! Thanks Maangchi.

  58. whocooks4you
    Posted November 23rd, 2009 at 9:24 am | # |

    My son visited for the weekend and woke up this morning with a chill. He could not get warm! I made him some of this soup (like a good mom : ) and sent him off to work in the city. I am anxious to hear how his day goes, but at least I know I did the best I could for him for breakfast!

  59. sirdanilot
    Posted November 7th, 2009 at 8:57 am | # |

    maangchi, what is the best replacement for anchovy in doenjang jjigae? I cannot find them:

    – any kind of fish stock
    – dashi stock (this is made with dried skipjack fish and Kelp)
    – chicken/beef stock
    – stock made from kelp (I have kelp but it was very expensive and hard to find so it’s my little treasure and I only want to use it if I really need it for something delicious ;)
    – canned anchovy instead of dried
    – just skip it

    or something else of course!

  60. Chinese Vegetable Recipes
    Posted November 4th, 2009 at 1:53 am | # |

    Wow, it looks so yummy and the cooking method of this Deon Jang Chigae recipe is great, I’ll try it later and I hope it tastes the way it looks. Just one question: how to add your blog into my RSS Reader, Thanks very much.

  61. JennyL
    Posted November 2nd, 2009 at 1:48 am | # |

    Hi Maangchi,

    I just wanted to say that your videos are wonderful! They are so simple and easy to follow. I cook your recipes for my 2 year old and she looves them all. I got my little brother hooked on your website and he is cooking up a storm in his bachelor pad with your videos on. Thank you :)

    • Maangchi New York City My profile page joined 8/08
      Posted November 2nd, 2009 at 8:41 am | # |

      Your 2 year old likes doenjangjjigae? : ) Cute!!
      Would you tell your brother to send me some photos of the food that he has made? I wanna see!

      • JennyL
        Posted November 3rd, 2009 at 7:16 pm | # |

        Yes, my 2 year old loooves doenjanjjigae. She likes kimchijjigae, too… must have gotten used to it when she was in my tummy ;) All I ate was Korean food when I was pregnant.

        Will definitely tell my brother to try to post pics of the dishes he has cooked for his lady friends :P

  62. Amy
    Posted October 31st, 2009 at 1:01 pm | # |

    You are changing yoohackseng’s bobsang!! kkk
    I watch your video every day. I love them.

  63. Pure_Hapa Redondo Beach, California My profile page I'm a fan! joined 8/09
    Posted October 26th, 2009 at 4:12 pm | # |

    I stocked up on ingredients at the Korean market nearby and made this jjigae on Saturday, along with spicy pork bulgogi, and store-bought bindaedduk that my husband picjed up. But I forgot to take pictures – sorry Maangchi! Anyway, your method of throwing everything into the pot is the easiest one. The method I used before I got from a book and was too complicated. The taste came out the same anyway – delicious! My dog got the anchovy heads and guts – he thinks myolchi anchovies are the best dog treat on the planet!

    • Maangchi New York City My profile page joined 8/08
      Posted October 31st, 2009 at 2:15 pm | # |

      Thank you!
      I like simple and fast cooking. Everybody says I’m too fast in the kitchen. : )

  64. rv65
    Posted October 12th, 2009 at 4:11 am | # |

    What can I substitute seafood for? I’m not the biggest seafood eater but I generally like fish. Can I use chicken or beef.

    • Maangchi New York City My profile page joined 8/08
      Posted October 12th, 2009 at 10:00 am | # |

      Skip the seafood, it will still be delicious.

      • rv65
        Posted October 13th, 2009 at 2:55 am | # |

        My Doenjang came with a packet of some sort? Whats the packet used for.

        • Maangchi New York City My profile page joined 8/08
          Posted October 13th, 2009 at 8:41 am | # |

          I don’t know what did it say on the packet? Do not eat it.

          • rv65
            Posted November 12th, 2009 at 3:33 am | # |

            I think it might have been a packet for this soup.

            • whocooks4you
              Posted November 23rd, 2009 at 9:19 am | # |

              rv65 : if it was a small packet, it might have been a dessicant–non edible silica gel used to absorb some of the extra moisture that “sweats” off the paste. I think that helps it not to get moldy. I have seen these in some containers of jang.

  65. Tania
    Posted October 7th, 2009 at 7:38 pm | # |

    This was so yummy. Two of us polished this off in one sitting. It was wonderful. I just have one question about the amount of bean paste….in the video it looks like you use around 1 heaping tablespoon but in the written recipe you have 4-6 tablespoons. What is the correct amount.

    Thank you again for your great videos and recipes.

    • Maangchi New York City My profile page joined 8/08
      Posted October 8th, 2009 at 12:15 am | # |

      yeah, 1 heaping tablespoon of soybean paste is equal to 4-6 tbs.

      • Tania
        Posted October 9th, 2009 at 5:50 pm | # |

        Thanks Maangchi, Made this again tonight….wonderful!

  66. Darlene
    Posted October 3rd, 2009 at 11:39 pm | # |

    Hi Maangchi,

    I really like your videos. I think this is going to be my first Korean dish to try making. I have lived in Korea over five years and only can make kimchi fried rice and not much else but since I have found your website I think I am going to try new Korean dishes. Korean food has a lot of healthy recipes and I love this jigae. I usually get it when we go out for dinner but I would love to try homemade. I think I am off to the E-Mart after Chusok to buy the ingredients.

  67. Hannah Lee
    Posted October 2nd, 2009 at 12:59 am | # |

    I LOVE YOUR VIDEOS. thank you soo sooo sooooo much for keeping this website and making everything so easy! My dad is korean, and I grew up eating so many of these dishes, but when it comes to cooking, i completely fail, so this site has helped me in so many ways, and has brought me closer to my parents! I have been vegetarian for 9 months now so I would love to see your vegetarian version of some of your dishes (it’s so hard to make good 미역국 or 된장찌개 without fish or meat!) any tips? love love love love love!!! keep it up!!! <3 <3 <3

    • Maangchi New York City My profile page joined 8/08
      Posted October 2nd, 2009 at 9:10 am | # |

      You can still make delicious doenjangguk or doenjangjjigae without dried anchovies.

      To make good stock, use dried kelp (dashima: check the ingredient section),dried shiitake mushrooms,Korean radish, and onion.

  68. Alexandra
    Posted September 19th, 2009 at 6:48 pm | # |

    Hi Maangchi!
    I’m a Korean girl but never tried to cook Korean food -_-;
    Your videos are awesome and really helpful!
    I’ll definitely try 콩나물국 next weekend and 미역국 too! ^_^

    BTW, what was the fish sauce that you were using in 미역국? What’s it called in Korean? I’m going to go to a korean grocery store and buy the exact kind that you were using. Thank you so much for your good videos! You make me so happy! ^_^;;

  69. Melissa
    Posted September 15th, 2009 at 6:15 am | # |

    MAANGCHIIIII~~
    i made this just now and it turns out very very nice! LOL
    I didnt put potato ( not a big fan)
    And i didnt have anchovies so I put some of my powdered anchovie stock instead
    I also put fish head in there to make the soup yummy
    and it turns out GREAT!
    thank you sooooo much!

  70. Donnie
    Posted August 23rd, 2009 at 9:54 am | # |

    ^.^

    That was so kewl! lol
    I love your accent! ^.^

    Anyway I’m off to try this now – Although I don’t have any anchovies… Maybe some thai fish oil would work? Or some other strong fish I have in the freezer?

    Thanks for sharing this stuff – You rock :D

    • Maangchi New York City My profile page joined 8/08
      Posted August 23rd, 2009 at 11:30 am | # |

      Is the fish oil salty? Then I would not recommend using it because soybean paste is salty, so your stew will turn out very salty. If you don’t have dried anchovies, you can replace them with clams. What do you mean strong fish?

      • Donnie
        Posted August 23rd, 2009 at 2:58 pm | # |

        Thanks for the reply :)

        Um I ended up using some fish balls I found in the fridge to replace the anchovies.
        Worked really well :)
        Also added loads of mushrooms and a carrot (sliced into strips).
        It was so awesome (I had more helpings than I can count – So full now lol)

        Would fish like cod and smoked haddock have worked do you think?

        Anyway I have subscribed to your podcast too
        Again thankyou for this site and your recipes!
        With best regards
        Donnie

  71. virgil
    Posted August 17th, 2009 at 8:00 am | # |

    do you just use a regular soft tofu for this recipe? thanks

  72. Jolie
    Posted August 11th, 2009 at 1:23 am | # |

    Wow I really like this soup and I made it vegetarian. It was still good. I love soup! Thanks!

    I don’t know what I’d do without you! Will be trying your other recipes tomorrow. :)

  73. Grace
    Posted August 9th, 2009 at 5:27 pm | # |

    Hi Maangchi!
    I made this soup last night and it was divine! I’ve found it a bit hard finding vegetarian Korean recipes.. so this was perfect (just took away the anchovies and shrimp). Thanks so much!!

    • Maangchi New York City My profile page joined 8/08
      Posted August 9th, 2009 at 8:16 pm | # |

      Thank you for letting me know about your successful doenjangjjigae making!

    • nykorean
      Posted August 22nd, 2009 at 3:51 pm | # |

      Korean food is actually mostly vegetarian. It’s a misconception that it’s unhealthy – it’s very healthy food!

  74. Sunshine
    Posted August 3rd, 2009 at 3:25 am | # |

    Is the soybean paste a lot like miso paste?

  75. Carrie
    Posted July 23rd, 2009 at 7:20 am | # |

    Hi, I just want to say I’m so happy I found your site. My son is in Korea right now going to Korea University with his Korean roommate and best friend from U of M. He loves Korean food and I want to cook it for him and his roommate when they return. I find your videos and recipes very well done. I can’t wait to try them.
    Thank you

  76. deborah Toronto, ON My profile page I'm a fan! joined 4/09
    Posted June 3rd, 2009 at 11:21 pm | # |

    hi maangchi, this is the first time i’ve tried this recipe (with some alterations) and it turned out wonderfully! it’s a very simple soup to make and it’s still yummy. i made it soon after my family finished eating up the gamjatang. thank you again! :)

  77. Vicky
    Posted April 26th, 2009 at 6:44 pm | # |

    I bought a large quantity of dried and ground anchovies in a Farmer’s Co-op in Andong. I’m down to the last small portion of that. It’s a great addition to soups and stew, but use it sparingly!
    Thank you for the comeback with the eggplant recipe. I wrote it down and I’m going to try it soon.

  78. Marilyn
    Posted April 24th, 2009 at 1:45 pm | # |

    Whenever your recipes call for those little dried sardines that you use when making stews and soups, is it just as good to use the powered form when they sell at the Korean market? What’s the difference and when do you use it or not?

    Thanks,
    Marilyn

    • Maangchi New York City My profile page joined 8/08
      Posted April 24th, 2009 at 10:33 pm | # |

      yes, using dried anchovies instead of dashi powder for stock will give the soup better taste.

  79. Maangchi New York City My profile page joined 8/08
    Posted March 28th, 2009 at 10:49 am | # |

    Anonymous,
    Thank you for your interest in my recipes and welcome to my website! I’m glad to hear that your husband was satisfied with your cooking! : )

    Anyway, I recommend using fresh shrimp or clams.

    Thank you!

  80. Anonymous
    Posted March 28th, 2009 at 9:50 am | # |

    hi ms maangchi! i forgot to ask you,can i replace fresh shrimps with shrimp paste? because there are times that i’m running out of fresh shrimps and just skip it. but still tastes good. thanks!

  81. Anonymous
    Posted March 28th, 2009 at 9:40 am | # |

    hello ms maangchi!
    i really love your cooking videos! you know, you’re the perfect solution to my problem. i was very glad the time i found your site when i was desperately surfed the net several months ago. your recipes are actually simple and are easy to follow but absolutely perfect! by the way, i’m from philippines and my husband is a korean. the moment i found this site,i immediately made one of your recipes (육개장 as i remember).and the result was amazingly great!i was very happy to hear my husband’s praises and he looked very satisfied…for the first time!:)so,thanks a lot to you!although i didn’t hear him complaining about my cooking before but obviously, i never seen him satisfied. i would say that he’s never been satisfied until i found your site…:)so since then, i can’t cook without your recipes. i also informed all my foreign friends about this site. really helps a lot! you’re truly a blessing to me! thank you very much once again!

  82. Maangchi New York City My profile page joined 8/08
    Posted March 19th, 2009 at 12:21 pm | # |

    samita,
    wonderful! I sometimes add hot pepper paste (gochujang) to it, too! Thank you for letting me know about your successful Korean cooking!

  83. samita
    Posted March 19th, 2009 at 12:13 pm | # |

    Maangchi,

    I made this yesterday for dinner and loved it. I added some Gochujang and did not make the salad as I cannot digest raw salad. It was delicious. I am an Indian who lives in Chicago. Thanks for your great videos. I am enjoying korean cuisine at home, Thanks to you.

    Samita

  84. Maangchi New York City My profile page joined 8/08
    Posted March 11th, 2009 at 5:11 pm | # |

    Vicky,
    While reading your description about the barley bibimbap, my mouth waters! : )

    oh, you are living in Korea now. That’s nice! You can learn Korean cooking very easily because all ingredients that I use are accessible there.

    By the way, my gajinamul (eggplant side dish) recipe has been posted. http://www.maangchi.com/recipe/gaji-namul

  85. Vicky
    Posted March 11th, 2009 at 4:21 pm | # |

    I used this 된장찌개 recipe and it turned out fabulous. DoenJang JiiGae is such a nutritious and hearty meal when served with bori-bap (rice and barley cooked together). I did not have hot green chili peppers on hand, but made up for that with chopped green pepper (for color and texture) and additional red hot chili pepper flakes and powder. I’ve been told that it’s best with additional KoJu Jang (red pepper paste). I also added bite-sized pieces of turnip and eggplant. When ‘market day’ falls on a Sunday in Uiseong, Gyeongsan Buk-do, there’s a line-up to get the Bori-Bap at a shop run by the dearest Hal-Ma-Nee in the land. She served up a dish of fish and radish as hot and delicious as you can possibly imagine. Turnips are a little bitter compared to Mu (radish), but I cooked them separately for a short while, in just a pinch of sugar, and it seemed to help. Thank you so much for posting this recipe! I’ll be checking again for any eggplant recipes you post! Thank you!

  86. alice
    Posted March 10th, 2009 at 7:13 pm | # |

    thankks for sharing

  87. Maangchi New York City My profile page joined 8/08
    Posted February 25th, 2009 at 8:28 am | # |

    melon,
    Your line “I’m confident in making Korean food…” makes me happy this morning!

    Yuna,
    no, you don’t have to use barley if you don’t like it or if it’s not available.
    But barley rice really goes with this stew (doenjang jjigae).

  88. Yuna
    Posted February 24th, 2009 at 9:54 pm | # |

    i just love yur recipes!!
    by the way, when u make rice, do u have to put barely?

  89. melon
    Posted February 24th, 2009 at 8:44 am | # |

    Maangchi,
    I made this last night for dinner after school. My husband made seafood pajun. We had a GREAT dinner! Thank you for taking the time to make these cooking videos…I am confident in making Korean food, as long as I have internet access ^__^
    God bless u!

  90. Maangchi New York City My profile page joined 8/08
    Posted February 19th, 2009 at 10:20 pm | # |

    kathleen,
    Your bf is lucky to have you! I am sure he will love your food.

  91. Kathleen
    Posted February 19th, 2009 at 8:49 pm | # |

    I’m so glad I found this recipe!!
    I couldn’t decide between making Japanese Curry or 된장찌개(Spelling?)
    I was just putting veggies in a pot and decided to look it up.
    I was saved in the nick of time and was able to make my boyfriends favourite stew/soup.

    But the thing is, I used snow peas, corn and chicken because originally I was going to make curry.

    Thank you so much!!
    (btw – My boyfriend is Korean)

  92. Maangchi New York City My profile page joined 8/08
    Posted February 3rd, 2009 at 9:57 pm | # |

    Anonymous,
    I don’t think so. Some people make stock using beef or chicken. I like dried anchovy stock better

  93. Anonymous
    Posted February 3rd, 2009 at 1:16 pm | # |

    Are anchovies neccessary for all korean stews or soups?

  94. Maangchi New York City My profile page joined 8/08
    Posted January 19th, 2009 at 11:09 am | # |

    Femke from Holland,
    wow, since 2001, korean food has been your favorite!
    It sounds like you used to travel everywhere!
    If you can’t find Asian chives, replace it with green onions. That’s what I’m doing. I made “stuffed cucumber kimchi(oisobagi)”yesterday with green onions. It is still delicious.
    Let me know how your korean cooking turns out later.

    Maya,
    I visited your site and I’m very happy to read it.
    Thank you very much for your encouraging post about me! ooh~ my self-esteem goes up and up thanks to you! lol

  95. Maya
    Posted January 18th, 2009 at 4:09 pm | # |
  96. Maya
    Posted January 18th, 2009 at 4:07 pm | # |

    Maangchi, I blogged about you today. Thanks for all your great recipes. I’ll be making this one tonight ;-)Keep up the wonderful work!

  97. Femke
    Posted January 16th, 2009 at 9:15 am | # |

    Dear Maangchi,

    I have been watching your cooking videos for quite some time now, but never left a message. I thought it was about time now.

    I just want to say that I LOVE your videos, the recipes, the food!!!!!

    Korean food has been my favorite ever since I first ate it (that was in 2001). I have been to Korea and I lived in China for some years. I always went to the Korean restaurants!!! Hahaha.

    I am from Holland and here are only very few Korean restaurants, so I have to cook myself! But cooking is a great hobby of mine, so no problem at all.

    Only problem: no kimchi here…and also Asian chives are hard to find. Sometimes when I go to Amsterdam, I buy a lot of Korean stuff to keep in stock!

    OK, thank you and now I’m off to the Asian supermarket for ingredients!

    Femke

  98. Maangchi New York City My profile page joined 8/08
    Posted January 9th, 2009 at 8:12 am | # |

    Fred,
    oh, some people use beef in doenjangjjigae, but I have never heard that pork is used. Yes, you can use the anchovy flavor stock powder. Maybe 1 tbs?

  99. Fred
    Posted January 8th, 2009 at 10:38 pm | # |

    Hi Maangchi, Thanks so much for creating this website. For the doenjang jjigae, is it fine to substitute the shrimp and anchovies with pork?

    Also, I couldn’t find dried anchovies but my friend gave me an Instant Soup Stock Powder (Anchovy flavor). Is that okay and how much should I put in?

    Thanks,
    Fred

  100. Maangchi New York City My profile page joined 8/08
    Posted December 19th, 2008 at 5:50 pm | # |

    Rayfil Wong,
    Yayee, you save your money which means you make money! : )

  101. Rayfil Wong
    Posted December 19th, 2008 at 4:45 pm | # |

    Great show. I like that you explains things very well and in details. Living in San Francisco, the Korean food is expense averaging $20 per person.

    You can really save us some money.

  102. Maangchi New York City My profile page joined 8/08
    Posted December 18th, 2008 at 5:59 pm | # |

    hellaOAKLAND,
    Thanks, yes, several dried anchovies make the doenjang jjigae very tasty. I can’t make doenjang jjigae without dried anchovies. : )

  103. hellaOAKLAND
    Posted December 18th, 2008 at 9:04 am | # |

    Hi Maangchi! I just watched your video and now I know why the doenjang jjigae I made earlier today wasn’t so great…I forgot anchovies! (or more like I didn’t have them). Anyway, just wanted to let u know that I found your site through my flickr stats. I saw that someone had a left a link on your comment area about my Korean school lunches. I’m glad I found your page!I’ve been back several times and will be returning again. I can’t wait to make doenjang jjigae again but with anchovies. Oh, thanks for sharing the salad recipe. I LOVE that salad dressing! can’t wait to make that too! Thanks for the video(s)! and keep up with the good work with your site.
    =)

  104. Maangchi New York City My profile page joined 8/08
    Posted December 13th, 2008 at 7:51 pm | # |

    poohbear,
    Yes, you can use beef. Chop it and use it instead of dried anchovies.

  105. poohbear
    Posted December 12th, 2008 at 4:05 am | # |

    hi, ive never seen doenjang jjigae eaten like that over rice & salad on top~! interesting…! can this be made with beef? how would i do it? just put in raw beef to the pot or cook it seperately? also, can gochujang be added to the soup too? thank you

  106. Maangchi New York City My profile page joined 8/08
    Posted December 1st, 2008 at 7:47 pm | # |

    Rachel,
    You’re very welcome Rachel! Thank you very much!

  107. Rachel
    Posted December 1st, 2008 at 1:10 pm | # |

    Hello Maangchi!

    Thank you for your amazing recipes and videos!

    My boyfriend and I love watching your videos.

    Thanks for sharing this great Korean food!

  108. Maangchi New York City My profile page joined 8/08
    Posted December 1st, 2008 at 12:32 am | # |

    rona,
    you are craving for this jjigae? Good! : )

    Cynthia lee,
    oh, you added a little bit of hot pepper paste? It’s a brilliant idea! I sometimes do the same thing.

    Thank you!

  109. Cynthia Lee
    Posted November 30th, 2008 at 10:28 pm | # |

    Maangchi 언니~

    된장찌개 맛있게 끓이는 비결을 가르쳐 주셔서 정말 감사합니다!

    Thank you so much for sharing this delicious recipe. I just made it for dinner and my family loved it!
    I made a slight variation to your recipe by adding 1/2 tsp of 고추장 (gochujang) and some white button mushrooms to it.

    I look forward to trying more of your recipes. Please continue to teach us how to make more delicious Korean dishes! ㅋㅋ

    신시아

  110. rona
    Posted October 27th, 2008 at 12:04 am | # |

    Hi it`s me again^^
    I think i am pregnant^^ and i am craving for this daenjang chigae so i will cook it right away now!

  111. Maangchi New York City My profile page joined 8/08
    Posted October 16th, 2008 at 6:50 am | # |

    Portugalbear,
    I’m glad you found the important ingredients for this recipe. Yes, use regular potato. Let me know how it turns out.

  112. Portugalbear
    Posted October 16th, 2008 at 3:32 am | # |

    Hi Maangchi,

    I finally found the anchovies and the bean paste and i’m ready to try this dish. my question is the potato used here regular potato or sweet potato similar to the ones used jjajang?

  113. Maangchi New York City My profile page joined 8/08
    Posted October 6th, 2008 at 9:11 am | # |

    Portugalbear,
    Thank you for pointing out the wrong directed hyper link. I fixed it now. I should check out all ingredients photos later when I’m not busy. Thanks again!

  114. Portugalbear
    Posted October 6th, 2008 at 5:26 am | # |

    Hi Maangchi, can you show us how the bean paste here look like. the link in your recipe shows a picture of the sesame oil

  115. Maangchi New York City My profile page joined 8/08
    Posted September 30th, 2008 at 8:57 pm | # |

    meileng,
    haha,I hope your mission is possible as soon as possible!

  116. meileng
    Posted September 30th, 2008 at 8:43 pm | # |

    Hi Maangchi, my blog add. is http://www.meilengloh.com. My next mission : to find Korean bean paste!:)

  117. Maangchi New York City My profile page joined 8/08
    Posted September 30th, 2008 at 5:26 pm | # |

    meileng,
    Give me your blog address, please. I am going to post the address on my website. If the taste is good, it will be ok of course. Someday if you find Korean bean paste (doenjang), try it out. Thank you!

  118. meileng
    Posted September 30th, 2008 at 10:18 am | # |

    Hi Maangchi, just to let you know that I’ve posted the dubu deonjang chigae and gye ran jjim which I made some time ago on my blog. I made some adjustments to the dish; I added some dried shrimps with the dried anchovies to give it a deeper flavour and I also tried with dried anchovies only- both times the stew tasted good! :) Since I couldn’t find deonjang here, I substituted with chinese minced bean paste-will the taste be very different? My friends loved the dish, so thanks Maangchi for the lovely recipe! :)

  119. Maangchi New York City My profile page joined 8/08
    Posted September 26th, 2008 at 10:26 pm | # |

    Moon,
    ooh whoo! Congratulation!

  120. Moon
    Posted September 26th, 2008 at 9:50 pm | # |

    Hey maangchi!

    I made the doenjang chigae a few days ago and had it for dinner with my boyfriend.
    turned out fabulous! he was surprised at how well it turned out hehe :-)

    thank u!

  121. Maangchi New York City My profile page joined 8/08
    Posted September 22nd, 2008 at 3:54 pm | # |

    : ) Good luck with your making doenjang chigae tonight.

  122. http://comestiblestation.blogspot.com/
    Posted September 22nd, 2008 at 9:34 am | # |

    i am cooking this dish tonight for the first time. i am very excited! i am sure that it will be delicious.

  123. Maangchi New York City My profile page joined 8/08
    Posted September 1st, 2008 at 8:36 am | # |

    Jenny,
    I think you should get large size of dried anchovies for good broth.

  124. Jenny
    Posted September 1st, 2008 at 1:40 am | # |

    hi Maangchi.can i use smallest anchovies for this recipe ?

  125. gabieolie
    Posted July 5th, 2008 at 10:47 pm | # |

    Hi Maangchi,
    My family says I should leave you a message on how much we have been enjoying your recipes. My daughter absolutely loved your salad from doen jan chigae video. I have made so far doen jang chigae, yuk gae jang, vegetable jun (with successful flips), bibim naeng myeon which was fantastic, dduk bok kie, soon dubu chigae, bulgogi and bulgogi jungol. My children ask me if we are having “Maangchi dinner” and they love it.

    I want to thank you for easy to follow great tasting recipes. Thank you, thank you and thank you!!!

  126. Maangchi New York City My profile page joined 8/08
    Posted May 31st, 2008 at 4:54 pm | # |

    Melissa
    Actually it doesn’t matter. You can use either soft tofu or firm tofu depending on your taste.

  127. Melissa North
    Posted May 31st, 2008 at 4:12 pm | # |

    Hi Maangchi,
    I’m planning on making this doenjang chigae, does it matter if I use firm or soft tofu? Thank you!
    – Melissa

  128. Maangchi New York City My profile page joined 8/08
    Posted May 19th, 2008 at 10:15 am | # |

    Cool!

    Yes, I posted them on my site, on the side! You encourage a lot of people.

  129. Agasuka
    Posted May 19th, 2008 at 1:24 am | # |

    Here is the link to the post of the Korean style mixed green of my blog:
    http://hk.myblog.yahoo.com/aga-suka/article?mid=294

    Did you receive the picture of my salad?

  130. Maangchi New York City My profile page joined 8/08
    Posted May 19th, 2008 at 12:08 am | # |

    Agasuka,
    You are an expert in Korean cooking now. : )

  131. Agasuka
    Posted May 18th, 2008 at 7:26 pm | # |

    I made the korean style mixed green salad with cucumber, carrot and onion.

  132. Maangchi New York City My profile page joined 8/08
    Posted May 10th, 2008 at 9:28 pm | # |

    Hi,Romanian girl!
    Sorry about late answer. I did not see yours for some reason.

    I live in Toronto Canada, but I’m staying in Korea now. I used to live in the southern part of korea. I know Koje! It’s beautiful city. Thanks

  133. nhfeqrejg
    Posted May 10th, 2008 at 5:49 am | # |

    nhfeqrejg is my id…
    the girl from Romania

  134. Anonymous
    Posted May 10th, 2008 at 5:44 am | # |

    hi maangchi!
    i’m from Romania and i”ve leaved in korea for 5 years!
    i eat only korean food and i was amazing of your korean recipe you cokked on video…
    i was wondering in wich part of korea you”re living cause your cooking style is very nice!i was living in koje^^aniong cial isoy!!

  135. Maangchi New York City My profile page joined 8/08
    Posted January 27th, 2008 at 9:08 am | # |

    Hello,Orangerepublic,
    “sagyejeol” means “Four seasons” in korean which is a brand name, and “Soonchang”(a town in Korea) is a brand name as well.
    You should buy “Doenjaang”(bean paste)instead of Ssam Jjaang.

  136. Maangchi New York City My profile page joined 8/08
    Posted January 27th, 2008 at 9:02 am | # |

    Cindy,
    Good to hear that you made good Doenjaang chigae. Boricha(Burned barley tea) is so simple to make that I would not make video for it.
    Buy a package of barley tea.
    Pour water in a kettle and put some barley tea(about 1 or 2 TBS) and boil it. It’s drunk hot or cold. To drink cold, keep it in the refrigerator.
    Thanks,

  137. adoi88
    Posted January 27th, 2008 at 3:48 am | # |

    I made this soup today.. It’s really simple and taste really nice. I love it so much. Can i request the barley tea for next video? I’m not sure whether that’s tea or not as it is a sweet and cool drink. I drink it in Korean restaurant. Very nice..

    Cindy

  138. orangerepublic25
    Posted January 27th, 2008 at 12:32 am | # |

    Hi Maangchi,

    Thanks for the answers. so you said that Ssamjang is for dipping. but are both sagyegeol and sunchang ssamjang the same thing? are they both Ssamjang?

  139. lovingfood
    Posted January 25th, 2008 at 11:14 pm | # |

    Hi Maangchi,

    thanks for all of the great videos on youtube. i tried leaving a comment on your video on youtube, but they didn’t show up for some reason.

    i bought sagyegeol and sunchang ssamjang. (they just say bean paste in english) i was wondering if i could use those for the tofu soup? if not, could you tell me what they are for? thanks !!

  140. Maangchi New York City My profile page joined 8/08
    Posted January 20th, 2008 at 7:55 am | # |

    Hi,tumuon,
    The purple grain rice is a kind of sweet rice. When you make multi-grain rice(barley,rice, and sweet rice) using a rice cooker, make it like the usual way of making rice.

  141. tomuon
    Posted January 19th, 2008 at 8:31 pm | # |

    Hi Maangchi,

    Love your recipes.

    Some of the rice I eat at Korean restaurants around here has a little bit of purple grain in addition to the rice and barley. Do you know what might that be? Any idea how to cook it in a rice cooker?

    Thanks!

  142. Maangchi New York City My profile page joined 8/08
    Posted December 18th, 2007 at 10:29 pm | # |

    Agasuka,

    Good choice! I would choose small grains of barley or the one you chose, pressed one. By the way, don’t expect “Boricha” flavor from barley rice. : )

  143. Agasuka
    Posted December 18th, 2007 at 8:28 pm | # |

    There are several kinds of barley available in the supermarket.
    Big particles, small particles, round like a marble, and pressed barley. I bought the pressed kind.

    I have not had a chance to cook it yet, I will report to you after making it in the future.

    I like barley tea (Bo Ri Cha), I expect a similar taste from barley rice.

    Question: Can I use a rice cooker instead of the stove to make barley rice?

  144. Maangchi New York City My profile page joined 8/08
    Posted December 14th, 2007 at 8:31 am | # |

    Hi,vince
    ok, Soondooboo!
    Thank you very much. Next week when you make this dish, let me know how it goes.

  145. Vince
    Posted December 14th, 2007 at 1:29 am | # |

    This looks really delicious, im going to try and make it next week, i hope in the future you will post up a recipe for soon dubu chigae

  146. Maangchi New York City My profile page joined 8/08
    Posted September 3rd, 2007 at 11:12 pm | # |

    Agasuka,

    Here is recipe for rice
    ingredients:

    1 cup of uncooked rice, 1 cup of barley rice and 2.5 cup of water

    1.Rinse the mixture of rice and
    barley in a pot.
    2.Put 2.5 cup of water and cover
    the lid of the pot.
    3.Heat it over high heat until it
    boils, and stir it with a
    spoon a few times.
    4. Simmer about 20 minutes over
    low heat

    That’s it! Good luck : )

  147. agasuka
    Posted September 3rd, 2007 at 8:13 pm | # |

    May I confirm the ingredients & steps for making barley rice:

    1 c. uncooked rice
    1 c. barley
    4 1/2c. water

    Mix them all and heat them up until boiling.
    Simmer for 20 min.
    Turn off stove.
    Let it sit for 10 min.

    Please correct me if I make any mistakes. Thanks.

  148. Maangchi New York City My profile page joined 8/08
    Posted September 3rd, 2007 at 8:07 pm | # |

    hi,agasuka,
    I am not sure, but I think you can make more than 3 pots of Doenjaang chigae with one canister.

  149. Agasuka
    Posted September 3rd, 2007 at 7:35 pm | # |

    How many pot of Deon Jang Chigae can you make with one can of gas? Thanks.

  150. Maangchi New York City My profile page joined 8/08
    Posted August 5th, 2007 at 11:52 pm | # |

    ginger,
    Thanks for sharing your successful cooking story with us.
    Yeah, it’s very easy recipe. All koreans love this food.

  151. ginger
    Posted August 5th, 2007 at 9:49 pm | # |

    Hello again! I just wanted to report that I’ve made this soup about 5 times now in the last 2 weeks!! It’s so simple! I started to add a small spoon of chili paste and I can’t believe how similar it tastes to the Korean restaurants! Maangchi this recipe is a definite keeper! Thank you for sharing your skills and recipe with all of us!! ^_^

    PS I never thought I’d cook with dried anchovies! LOL

  152. Maangchi New York City My profile page joined 8/08
    Posted August 5th, 2007 at 11:06 am | # |

    Hi,
    Check out this website. One of my youtube readers made this stew by my instruction. It looks delicious and I think she added some hotpepper paste there.

    http://hk.myblog.yahoo.com/jw!fRcxarKTFxY5k6QGsJ605Q–/article?mid=54

    as you know, youtube doesn’t allow us to write website addresses in comments, that’s why I’m posting here.

  153. Ginger
    Posted July 16th, 2007 at 11:19 pm | # |

    What a simple soup! I can’t wait to try it =)

    I’m curious though, what’s the name of the bean paste you put in the soup? Is that the same type of bean paste that they give you at Korean BBQ restaurants?

    • James
      Posted July 17th, 2009 at 8:31 am | # |

      The stuff at the restaurants is sam-jang and is different from deonjang. There is also gochu-jang, used in bibimbap, so you have to know your jangs!

  154. Maangchi New York City My profile page joined 8/08
    Posted July 15th, 2007 at 8:39 pm | # |

    Thanks,jon!

  155. Jon
    Posted July 15th, 2007 at 4:55 pm | # |

    Wow, thanks, this blog is a great contribution to Korean cooking. Thanks!


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