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. Elena Australia joined 8/11 & has 3 comments


    Can I substitute anchovies for something else?or can I leave it out?will it change its taste?andd same goes for the shrimp!

    love your recipes!will be trying them a lot:)

  2. Emma the Netherlands joined 7/11 & has 2 comments

    Very first time ever I’ve cooked Korean food. And ofcourse I just HAD to try out this recipe, although it’s midsummertime ;)
    And we just loved it, although I wasn’t able to get all the right ingredients: no Korean chilipower, (but I made a mix of normal chilipowder, cayenne and hot paprika)(maybe you have better suggestions?)and Thai soybean paste (which looked more ‘beany’ to me. Maybe japanese miso is better substitute?). Don’t know if this made a lot of difference, but still taste is very good.
    Longing for wintertime (as we were sweating all over :( ’cause will make this again (and again and …)
    But will first try another of your site, more for this season

  3. charles.im Germany joined 6/11 & has 1 comment

    I signed up for WordPress just so I could leave you this comment. Thank you so very much for sharing your superb Doenjang-chigae recipe! If I was back in Southern California, I could get this anytime. It’s much harder to find good Korean food here in Germany. Sometimes I follow your recipe very closely. Other times I try other ingredients that seem similar. You are awesome!

  4. Mickee joined 5/11 & has 2 comments

    Hey Maangchi^__^

    I love your website. I miss Korea so much and I am so very happy there is you and your recepies^__^ It makes my life so much easier. I hardly eat anything but Korean dishes and now I know how to cook so many of them myself.
    I want to thank you for that! you are amazing. My Korean boyfriend also appreciates it!
    I went to the market today and we’re having 된장찌개 for dinner. It is so domestic. Yummy!!

  5. richardlee Buena Park, CA joined 4/11 & has 1 comment

    아가씨 (ㅋㅋㅋ), what is a good brand of 된장? You’re a great cook!

  6. JamieF New Zealand joined 1/11 & has 120 comments

    This was dinner tonight. It was absolutely amazing! It is not a hot contender for my favorite Korean dish next to soondubu jiggae! I am just constantly astounded at how perfect every recipe is on this site! Maangchi you are the best cook I have ever seen!!!

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

      I’m very happy to hear that you love the recipe.

      Did you make the salad with fresh lettuce?
      In a large bowl, add barley rice, about 1 cup amount stew, and the salad (called geotjori). Mix it all together. You could add a little bit of hot pepper paste and more sesame oil if you want. yummy yummy bibimbap!

      • JamieF New Zealand joined 1/11 & has 120 comments

        I did – I used a variety of small leaf lettuces – I also used the barley rice and stew. I did also add hot pepper paste – it is my new addiction :) I think I am keeping the local Korean market in business with all the hot pepper paste I buy there :) Tonight is soondubu jjigae – my other favorite.

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

          Yes, I sometimes add hot pepper paste, too. When doenjang jjigae made with lots of squash, seafood, green chili pepper, potato, onion.. and cooked until almost mushy is mixed with barley rice, it’s heaven! I’m getting hungry now!

  7. Shalmali tennessee joined 3/11 & has 1 comment

    i dont have the red pepper paste is there any substitute to it

  8. helenzella joined 8/10 & has 12 comments

    I just dwenjang jjigae for dinner tonight. Oh how my family loves it! ;) i added a bit of kuchujang to make a little spicy. Love it! Thanks for your recipes!

  9. Dan Seattle, Washington, US joined 2/11 & has 10 comments

    Maangchi, is the bean paste the same as Japanese miso paste? Can you use miso instead? (I happen to have miso in the fridge.) Thanks!!

  10. ximachikenx joined 7/10 & has 9 comments

    Surprisingly, the dorm dining hall at the university I go to served this today! I didn’t know what it was at first because they spelled it “dweng jang chi”. It was okay, good for a cold day but I’m sure if I make your recipe it will taste a thousand times more delicious :)

  11. cy24 CA joined 7/10 & has 4 comments

    Looking forward to try and make this. I’ve been wanting to do something with my left over soy bean paste. It has been in my fridge for a while. Thanks for this recipe.

  12. ladyeleanor joined 12/10 & has 2 comments

    This recipe is fabulous. Maybe my favorite yet, (well, maybe second after kimchi jigae). Thanks (감사합니다) for making korean food so accessible to try and make. After visiting Korea I really missed the food and your website has brought back good memories.

  13. Kayla Baltimore, Maryland joined 11/10 & has 21 comments

    I’ve made this before, but a different recipe (veganized). It’s very hearty and my fiance and I had a hard time finishing off a whole batch. I think cutting it with the salad is a good idea. I’ll have to try this Maangchi-style!

    Seeing the anchovies reminded me of the stories my grandma told me about her roommate. She remembers very distinctly that her roommate loved to snack on little dried fish, like chips. I have a hard time when they still have the eyes; I feel like they’re looking at me sadly and begging me not to eat them. ): My fiance has no problem, though, so he can take the heads off for me then I’ll be fine.

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

      “I have a hard time when they still have the eyes; I feel like they’re looking at me sadly and begging me not to eat them. ): ”

      • apgoluc38 Los Angeles joined 12/11 & has 2 comments

        haHAHA…@Kayla, I feel just the same, perhaps there are a whole lot of us out there who feel sad or guilty eating fish with forlorn eyes…I for one can never approach a fish plate with eyes attached.

  14. hellokitty08 joined 5/10 & has 35 comments

    I just made this and it came out good but I thought it needed more water because there was only little gukmool and now the flavor is diluted even though I added soy bean paste.

  15. Sky Canada joined 9/10 & has 12 comments

    Hello Maangchi,

    I am Korean, but I had no idea how to cook Korean food until I found your website. Ironically, one of Facebook members named ‘Tammy’ introduced your website on her profile.


    I am so happy to find your website. I followed your recipe for Tofu stew. I cooked this Tofu stew for my Canadian husband last night. He was very impressed on the food I served. I also made my own salad. I hadn’t figured how to make dressing for it until I watch your video. The recipe for a mixed green salad is very helpful, especially on how to make dressing for it.

    There were no such ingredients like zucchini, shrimp, garlic, shrimp and anchovies to make the stew taste better; however, I put some other vegetables I like such as mushroom and cabbage. My husband doesn’t like garlic very much anyhow.

    As for Korean soybean paste, I prefer Japanese soybean paste to Korean one because Japanese one is very neat when you cook, which means that it doesn’t have little pieces of solid parts mixed around that looks like wastes when you cook.

    I will try another dish later on. I don’t know how to thank you enough. Thank you for all the videos you have uploaded. You will save my life from now on. The reason I like your recipes is that it seems not very difficult to cook for me. I had never felt that I could cook Korean food I had always thought it was so difficult that I hardly cook it. What happen to me now? I can do it!! You have a WOW website!!

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