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. Krisha Philippines joined 12/12 & has 2 comments

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


  2. wjls DC joined 10/12 & has 1 comment

    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.

  3. jmwatts25 Kansas joined 10/12 & has 1 comment

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

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

      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.”

  4. ana lee malaysia joined 8/12 & has 5 comments

    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 joined 8/08 & has 11,865 comments

      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. https://www.maangchi.com/shopping/malaysia

    • Mikura New Haven, CT joined 6/09 & has 8 comments

      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 joined 8/12 & has 5 comments

        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 joined 3/13 & has 81 comments

        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 joined 7/11 & has 3 comments

      where did you get halal miso paste?

  5. fitXmom Florida joined 5/12 & has 21 comments

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

  6. fitXmom Florida joined 5/12 & has 21 comments

    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!!

  7. fitXmom Florida joined 5/12 & has 21 comments

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

  8. makemequiche DC joined 5/12 & has 12 comments

    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!

  9. lovgrail philippines joined 4/12 & has 1 comment

    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

  10. jaylivg Houston joined 7/10 & has 107 comments

    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 !!

  11. weimerwife11 mandeville la joined 2/12 & has 1 comment

    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?

  12. asiancracker San Antonio, TX joined 1/12 & has 1 comment

    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 joined 8/08 & has 11,865 comments

      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! : )

  13. Leah Boise, ID joined 11/11 & has 4 comments

    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!!

  14. clarousel Singapore joined 9/11 & has 1 comment

    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?

  15. Juyeon USA joined 9/11 & has 1 comment

    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 joined 8/08 & has 11,865 comments

      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!

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