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! : )

Leave your rating:

So far this is rated 5/5 from 178 votes

Be the first to rate this.


  1. sirdanilot Terneuzen, The Netherlands joined 10/09 & has 25 comments

    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!

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

  3. 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)

  4. Hi Maangchi,

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

  5. 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!


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

  7. 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!

  8. 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!

  9. Chinese Vegetable Recipes& has 3 comments

    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.

  10. 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 :)

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

  12. Pure_Hapa Redondo Beach, California joined 8/09 & has 20 comments

    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!

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

  14. 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.

  15. 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.

  16. Hannah Lee& has 1 comment

    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 joined 8/08 & has 12,045 comments

      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.

  17. 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! ^_^;;

    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!

  19. ^.^

    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 joined 8/08 & has 12,045 comments

      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?

      • 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

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

  21. 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. :)

  22. 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!!

  23. Is the soybean paste a lot like miso paste?

  24. 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

  25. deborah Toronto, ON joined 4/09 & has 47 comments

    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! :)

  26. 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.

  27. Marilyn& has 4 comments

    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?


  28. Maangchi New York City joined 8/08 & has 12,045 comments

    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!

  29. 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!

  30. 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!

  31. Maangchi New York City joined 8/08 & has 12,045 comments

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

  32. 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.


  33. Maangchi New York City joined 8/08 & has 12,045 comments

    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. https://www.maangchi.com/recipe/gaji-namul

  34. 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!

  35. thankks for sharing

More comments to read! Jump to page: 1 2 3 4 5

Leave a Reply

You must create a profile and be logged in to post a comment.