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Maangchi's recipes by category:
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Kimchi
Essential Korean dish
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Side dishes
Banchan makes the meal
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Rice
Our most important grain
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Pancakes
Savory & simple
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Rice cakes
Tteok for every occasion
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Stews
Jjigae is our comfort food
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Noodles
Long noodles = long life!
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Soups
Guk at every meal
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Sundubu-jjigae
Soft tofu stew
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Desserts
Special sweet stuff
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Main dishes
Consider these mains
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BBQ
The Korean way to grill
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Fried chicken
Double-deliciousness
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One bowl meals
Nutritious, & convenient
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Easy
Anyone can make these!
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Lunchboxes
Dosirak made with love
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Appetizers
These could be first
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Fermented
Taste of centuries
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Staple ingredients
Korean cuisine basics
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Mitbanchan
Preserved side dishes
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Pickles
Quick-brined
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Spicy
We love spicy food : )
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Nonspicy
There are plenty!
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Beef
For meat lovers
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Seafood
Surrounded by the sea
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Pork
Some new dishes to try
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Chicken
Our most delicious
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Vegetarian
Seasonal, local, foraged
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Snacks
Quick dishes on the run
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Porridges
Good for your health!
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Cold dishes
Icy, cold, or just chilled
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Drinks
Fruits, grains, & herbs
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Not Korean
Fusion and western food
Kimchi
Essential Korean dish
Side dishes
Banchan makes the meal
Rice
Our most important grain
Pancakes
Savory & simple
Rice cakes
Tteok for every occasion
Stews
Jjigae is our comfort food
Noodles
Long noodles = long life!
Soups
Guk at every meal
Sundubu-jjigae
Soft tofu stew
Desserts
Special sweet stuff
Main dishes
Consider these mains
BBQ
The Korean way to grill
Fried chicken
Double-deliciousness
One bowl meals
Nutritious, & convenient
Easy
Anyone can make these!
Lunchboxes
Dosirak made with love
Appetizers
These could be first
Fermented
Taste of centuries
Staple ingredients
Korean cuisine basics
Mitbanchan
Preserved side dishes
Pickles
Quick-brined
Spicy
We love spicy food : )
Nonspicy
There are plenty!
Beef
For meat lovers
Seafood
Surrounded by the sea
Pork
Some new dishes to try
Chicken
Our most delicious
Vegetarian
Seasonal, local, foraged
Snacks
Quick dishes on the run
Porridges
Good for your health!
Cold dishes
Icy, cold, or just chilled
Drinks
Fruits, grains, & herbs
Not Korean
Fusion and western food
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My most popular Korean recipes
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Kimchi
Traditional-style spicy fermented whole-leaf cabbage kimchi
김치 -
Easy Kimchi
A traditional, simpler, & faster way to make kimchi
막김치 -
Japchae
Stir fried noodles with vegetables
잡채 -
Kkwabaegi
Twisted Korean doughnuts
꽈배기 -
Sundubu-jjigae
Soft tofu stew
순두부찌개 -
Yachaejeon
Vegetable pancake
야채전 -
Jjajangmyeon
Noodles with blackbean sauce
짜장면 -
Tteokbokki
Hot and spicy rice cakes
떡볶이 -
Dakgangjeong
Crispy and crunchy chicken
닭강정 -
Gimbap (aka Kimbap)
Seaweed rice rolls
김밥 -
Kimchi-jjigae
Kimchi stew
김치찌개 -
Kimchi-bokkeumbap
Kimchi fried rice
김치볶음밥 -
Bibimbap
Rice mixed with meat, vegetables, an egg, and chili pepper paste
비빔밥 -
Garaetteok
Long, cylinder-shaped rice cake
가래떡 -
Kimchijeon
Kimchi pancake
김치전
My most recent recipes
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Seafood green onion pancake
Apr 4th
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Kimchi grilled cheese
Mar 23rd
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Fluffy white bread
Mar 12th
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Fish cake noodle soup
Jan 21st
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Homemade Doenjang-jjigae…delicious…thank you for the recipe!
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Delicious! You have many ttukbaegi (earthenware bowls)!
I’ve made this several times in different ways and it’s always good. Replaced tofu with chicken once; one time for stock used homemade vegetable stock with a bit of dashi powder in it. It’s always great. I have mine with some Maangchi radish kimchi and a preserved duck egg sliced into it.
So I decided to try and make the dish as well!
I did change a few things:
1) I skipped the shrimp; opted for chunky beef instead. That was delicious!
2) I didn’t use anchovis; I might miss some flavour that way but I don’t currently do well with fish.
3) I added about 0.5 to 1 tablespoon of brown rice vinegar to give it a slight bit of sour and make the flavour pop
All in all this was a very tasty first try; I did have left overs so I will enjoy them tomorrow :D
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I am however very curious what happens when you take doenjang paste and combine it with coconut milk and some starch for a more curry-like consistency.
My wife insists that I use small clams, not shrimp. With that in mind, do you think it would be okay if I made a huge quantity of this and froze most of it for later use? I don’t know if doenjang chiggae freezes well. Any idea?
Your wife has good taste! :) I, too, prefer clams over shrimp. Shrimp creates a “sweet” taste to the broth which, with zucchini, creates a sweeter taste to the stew (or soup) that I do not particularly like in jigae, but to each his/her own. In regards to freezing, I don’t see why not, as long as you do it soon after you cook this, otherwise, all the ingredients will absorb too much of the salt and broth and will become mushy (even then, it’s still good–a good Korean never wastes food!). Just add a little bit of water to adjust for evaporation when you reheat.
Hello!
Would this work without adding the shrimp and anchovies?? I am vegetarian!
Thank you for this. There aren’t many good Korean restaurants where I live. Recently, one of my favorites took doenjang chiggae off of the menu. I asked why and I was told it wasn’t very popular! WHAT????? I told the server that they must not be serving many Koreans! Ridiculous.
Anyhow, thanks to you, I can now make it myself! My wife loves it, too. She requests it often and the ingredients aren’t hard to find. Her mom sends homemade doenjang to us every year around Christmas time.
Would that apron be considered Hanbok?
Hello, Maangchi! This is my first recipe and I am delighted! This is the most awesome soup I ever tasted! Thank you sooooo much!)))
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Delicious! I made doenjangjjigae last night! : )
Hello Maangchi. I plan to make this on the weekend. Can i substitute anchovy paste for the dried anchovies? I can only find the paste in my local supermarket. Please let me know, I would like to make it this weekend. I plan to serve it with Patbat 팥밥 and Wanja jeon. What do you think? Thank you again, I enjoy your recipes very much. I have made several already, and they all come out super great!! Love and blessings from FL
Hi!
you need a base broth for a deeper flavor.
try her vegetarian stock with kelp and radish! :) you can leave the radish in afterwards