Doenjang-jjigae (fermented soybean paste stew) is a hearty, delicious, warm, and comforting everyday stew that Koreans never get tired of. We have so many variations that we can happily and comfortably eat it a few times (or more often) a week with rice and kimchi and enjoy it every time.
I’ve introduced doenjang-jjigae on my website before, my longtime favorite recipe cooked with shrimp, anchovy stock, and vegetables, and also a version with scallops. But we can also make it with beef instead of seafood, preferably a little fatty, marbled cut that will give the broth a rich flavor and allows you to leave out the cooking oil.
You may be tempted to be generous and load the stew with more ingredients, but adding 4 ounces of each, as I do in this recipe, will make for a well-proportioned stew with plenty of broth.
Enjoy the recipe!
typical Korean breakfast
Ingredients
(serves 4)
- 4 ounces any cuts of beef (or ground beef), cut very thinly
- 2 teaspoons vegetable oil
- 2 garlic cloves, minced
- 4 ounces potato, peeled and cut into ½-inch dice
- 4 ounces onion, cut into ½-inch dice
- 4 ounces zucchini, cut into ½-inch dice
- ¼ cup doenjang (Korean fermented soybean paste)
- 4 ounces medium-firm tofu, cut into ½-inch pieces
- 1 green chili pepper or jalapeño, sliced
- 1 green onion, sliced
- 1 teaspoon gochu-garu (Korean hot pepper flakes; optional)
Directions
- Place a heavy, medium sized pot over medium heat. When it is hot, add the vegetable oil, beef, and garlic. Cook, stirring, for a few minutes, until the beef is no longer pink. Add 2 cups water.
- Cover and cook for 10 minutes over medium heat. If it begins to boil over, crack the lid.
- Add the potato, onion, zucchini, and doenjang.
- Cover and cook for another 10 minutes. Stir the stew to make sure that the soybean paste is evenly incorporated.
- Add the tofu, green chili pepper, green onion, and gochu-garu (if used).
- Cover and cook for about 5 minutes, until the tofu softens and the stew is bubbling. Serve right away with rice, kimchi, and more side dishes.
- You can refrigerate the stew for up to 3 days. When you want to have some, reheat gently on top of the stove.
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I recently started working in a Korean restaurant! On my first day, my chef asked me which food is my favorite and I said it’s Doenjang Jjigae (and this recipe of yours, specifically). Then he asked me to show him how I do it. After tasting it, he asked me: “Who taught you how to cook Doenjang Jjigae like this?” and I was so excited because I really learned how to cook from you. Thank you so much Maangchi! You taught me how to have so much joy cooking.
Congratulations on starting your job at a Korean restaurant! That’s wonderful! You’ll be able to serve authentic Korean food to your customers. I’m so proud that you found me online, learned how to cook Korean dishes through my recipes, and are now working at a Korean restaurant!
Hi there, I have just been experimenting and making my own kimchi and gochjang chicken etc. I bought a jar of doen jang and would like to try this recipe. My family don’t like tofu – so could I use extra beef instead?
The tofu is an essential part of this dish as it absorbs all the flavors perfectly.
But if you must replace it, use more potatoes. Or cooked navy beans? That could be interesting in a good way.
Hi Maangchi!! I’ve scoured lots of doenjang-jjigae recipes because it’s my favorite food and I’ve wanted to nail the recipe. Lots of the recipes I come across have you make a broth first with the veggies and with anchovies and konbu in a dashi bag. Just wondering if this is something you think is necessary? Thanks!!
Making a good broth first and then using it for doenjang jjigae is great, but it takes longer than cooking everything together. For me, it’s faster to cook everything at once and remove the anchovies afterward.
Hello,
What size pot (cups volume) is the earthen ware pot did you use?
I have leftover beef bone broth that I want to use. Can I use it in place of the water?
I used it and it came out delicious! My husband and I loved it. Thank you! I was wondering, next time if I want to make it a little spicier tableside, ( my husband likes things spicier than I do ), what would you recommend? He added some chili oil but I think there’s got to be something better. Maybe ssamjang? Thanks again. You’re such an inspiration, Maangchi.
Your doenjang jjigae looks fantastic! To make it spicier, try adding a bit of gochujang or some extra spicy green chili pepper. This will enhance the spicy flavor without making the stew taste oily.
We love this stew. Is it possible to freeze it?
I bought a ttukbaegi specifically for doenjang-jjigae. It’s so savory and delicious, the ttukbaegi keeps it hot until the last spoonful!
I make this very regularly – it’s one of my favourite Korean dishes! I have noticed that when I reheat it
and eat on day 3 it always seems to give me an upset stomach.
I noticed that you say you store it for up to 3 days – traditionally, is this dish one that you can store for a few days and reheat, then eat safely?
Yes, you should always serve doenjangjjigae hot. “..eat on day 3 it always seems to give me an upset stomach.” Maybe you should finish eating in 24 hours? Anyway be sure to boil the leftover doeanjang jjigae before serving.
This is the first time making this and it was delicious. Served with plain rice and kimchi. Liked by all my family. I’ll be making this again. Thanks Maangchi!
Looking at your doenajang jjigae photo makes my mouth water! I’m going to make this today! : )
I made some today! My family & I LOVED it. Thank you so much! ♥️
Wow, it looks so tasty!
Extra! So tasty and savory, really extra. I used Sempio doenjang. Really good. And added extra Tsp of Gochujang :-)).
Yummy! Where’s rice! : )
I made this today for my birthday. I used shrimp instead of beef and it was delicious! Thank you Maangchi for all your wonderful recipes!