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Korean

Doenjang Jjigae

Doenjang Jjigae is a Korean soybean paste stew simmered with tofu, vegetables, and a savory broth.

Published and reviewed by Kitchgrow on 6 September 2026Updated

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Doenjang Jjigae

40 mintotal

Prep 15 min · Cook 25 min

Serves
2
Difficulty
Easy
Spice
Mild
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

No inactive time; the stew is built in one pot from the stock upward, so nothing stands waiting between steps.

Method

  1. Bring the vegetable stock to a gentle boil in a small pot over medium heat.

  2. Whisk in the doenjang until mostly dissolved, pressing any small lumps against the side of the pot.

  3. Add the potato, onion, mushroom, garlic, and gochugaru, then simmer until the potato begins to soften.

  4. Add the zucchini and continue simmering until the vegetables are tender but not falling apart.

  5. Slide in the tofu gently and simmer until heated through, adding the measured water only if the stew has reduced too much.

  6. Taste the broth before adding any extra seasoning because doenjang can be quite salty.

  7. Finish with spring onion greens and serve hot.

How to tell it's done

The broth should be savory and cloudy, the vegetables tender, and the tofu soft but still in pieces.

Getting it right

Tip

Do not boil hard after adding tofu; a gentle simmer helps the cubes stay intact.

What to serve it with

Serve with warm rice and a simple cucumber or spinach side for a complete Korean-style meal.

Common mistakes

The stew is too salty.
Taste before adding anything else, as the steps warn. Doenjang varies hugely between brands and some are twice as salty as others — start with less paste than you think and build.
The tofu breaks up.
Slide it in near the end and stop stirring once it is in. Soft tofu falls apart quickly in a simmering pot, and doenjang jjigae is meant to arrive with the cubes intact.

Substitutions

  • Use Water instead of Vegetable Stock for a lighter stew, but the broth will taste less rounded.
  • Use Mushroom generously if zucchini is unavailable; it keeps the stew savory and practical.
  • Doenjang contains soy and may contain wheat or barley depending on the brand, so check labels for gluten concerns.

Storing and reheating

Keeps three days in the fridge and the flavour deepens. Reheat gently. It does not freeze well — tofu turns spongy and the courgette collapses on thawing.