Fermented soybean paste stew mixed with fresh salad

Doenjang-jjigae geotjeori bibimbap 된장찌개 겉절이 비빔밥

Fermented soybean paste (Doenjang-jjigae) is made with vegetables, tofu, and fermented soybean 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 where I’m from, we eat this stew with barley rice, vegetable salad (Geotjeori), and hot pepper paste all mixed together as bibimbap. This is the style I’m going to teach you to make today.

Ingredients for Fermented soybean paste stew (Doenjang-jjigae)

  • 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, with the heads and intestines removed, chopped
  • 2½ cups water
  • 1 stalk of green onion, chopped
  • 150 grams of tofu, cut into ½ inch cubes
  • 5 tbs of fermented soy bean paste (doenjang)
  • 4 large shrimp, peeled, deveined, and chopped


Ingredients for Korean style mixed green salad (Geotjeori)


Make doenjang-jjigae


  1. Prepare an earthenware pot. Add potato, onion, garlic, zucchini, green chili pepper, shrimp, and dried anchovies.
  2. Add the water, just enough to cover everything.
  3. When it starts boiling add the fermented bean paste, stir the stew, and keep cooking for another 15 to 20 minutes. In the meantime you can make your geotjeori. If you don’t want the mixed salad, then you can finish the doenjang-jjigae (see below) and serve with rice and side dishes.

Make geotjeori

  1. Add the mixed greens and cucumber to a bowl.
  2. Make the sauce by mixing the soy sauce, hot pepper flakes, sugar, sesame seeds and toasted sesame oil.
  3. Mix the vegetables with the sauce. Transfer the salad to a glass bowl or a big plate to serve.

Finish the doenjang-jjigae

  1. Add tofu and cook another 5 minutes, occasionally stirring the boiling stew with a spoon.
  2. Add green onion over top.
    *tip: to check whether or not the ingredients are cooked, taste the potato.

Put it all together

  1. In a big bowl, place your rice first, then a scoop of doenjang-jjigae, and then some geotjeori. Mix in some hot pepper paste and toasted sesame oil. Wow, it’ll be delicious! : )



  1. tomuon& has 2,260 comments

    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?


  2. Maangchi New York City joined 8/08 & has 11,865 comments


    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. : )

  3. Agasuka& has 2,260 comments

    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?

  4. Maangchi New York City joined 8/08 & has 11,865 comments

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

  5. Vince& has 2,260 comments

    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

  6. Maangchi New York City joined 8/08 & has 11,865 comments


    Here is recipe for rice

    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 : )

  7. agasuka& has 2,260 comments

    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.

  8. Maangchi New York City joined 8/08 & has 11,865 comments

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

  9. Agasuka& has 2,260 comments

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

  10. Maangchi New York City joined 8/08 & has 11,865 comments

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

  11. ginger& has 2,260 comments

    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

  12. Maangchi New York City joined 8/08 & has 11,865 comments

    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.


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

  13. Ginger& has 2,260 comments

    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& has 1 comment

      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!

  14. Maangchi New York City joined 8/08 & has 11,865 comments


  15. Jon& has 2,260 comments

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

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