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.


  • 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 (¼ 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! : )


Other delicious stuff on maangchi.com:


  1. singh My profile page joined 7/15
    Posted July 13th, 2015 at 11:04 pm | # |

    Dear Ms Maangchi !
    Millions of wishes and appreciations for your great job !
    I am from India, but now living in Beijing China. I had opportunity to lived in Seoul Korea as well. Being a new and stranger in China in terms of language and Chinese food, I found couple of Korean Restaurant to eat Korean foods, but I could not get the taste of real Korean authentic food. So I thought to learn by my self Korean simple cooking at home. And with this search or thought, I got to hangup on your website, I feel wow..its amazing what I was looking for…you saved my time and money !!

    I brought earthen black pot, and 된장 from Korea Mart and tried to cook 된장찌게…wow taste was superb !
    I will learn more dishes one by one from your website and hope me and my friends will enjoy Korean food at my Indian home Kitchen.

    Thank you so much for your wonderful work…!!

  2. Diana W My profile page joined 4/15
    Posted April 7th, 2015 at 2:48 am | # |

    Hi Maangchi!

    I am newbe in Korea. I found your blog last week and I tried this Doenjang Jjigae recipe just now. Easy and yummy….I added a little of hot pepper paste bacause we like spice. Can’t wait until my children come back from school because I made it as per their request.
    Thank you Maangchi!

    • Maangchi New York City My profile page joined 8/08
      Posted April 8th, 2015 at 10:02 am | # |

      Did you get some compliments on your doenjang jjigae from your children? : ) Good luck with your Korean cooking!

      • Diana W My profile page joined 4/15
        Posted April 10th, 2015 at 10:38 am | # |

        They said it was like real Korean cooking we usually eat at local restaurant :D They like it and also my husband! Now I have source whenever I want to try cooking some Korean dishes. Thanks a lot.

  3. 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! ;)

    • 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!

  4. 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?


    • 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!

  5. 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?

  6. 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 !

  7. 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.

  8. 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!

  9. 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.


  10. 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.

  11. 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.

      “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.”

  12. 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?

  13. 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!!!

  14. 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!!

  15. 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!

  16. 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 :)

  17. 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.

More comments to read! Jump to page: 1 6 7 8

Leave a Reply