Korean Soybean Paste Stew | Doenjang Jjigae

Doenjang Jjigae | Korean Soybean Paste Stew (Soybean Stew)

If you’ve ever explored Korean cuisine, then chances are you’ve come across doenjang jjigae, also known as soybean paste stew or Korean soybean paste stew.

At first glance, the description “fermented soybean paste soup” might sound unusual, unfamiliar, or even slightly unappealing. However, once you take your first spoonful, you’ll quickly realize why this deeply savory soybean stew has remained a beloved staple in Korean households for centuries.

Korean Soybean Paste Stew: A Dish Rooted in Tradition

Historically, doenjang jjigae is deeply tied to Korean culinary heritage. Traditionally, doenjang (fermented soybean paste) is made by fermenting soybeans over a long period, allowing them to develop a rich, complex, and intensely umami flavor. As a result, this paste becomes the heart and soul of many Korean dishes, especially stews and soups.

Over time, families have passed down their own variations of this Korean Soybean Paste Stew, each adding their personal touch. Some versions are lighter and more broth-based, while others are thicker, richer, and packed with ingredients. Nevertheless, the core element remains the same: a deeply flavorful broth built around fermented soybean paste.

What Makes This Soybean Paste Soup So Special?

One of the main reasons people love this soybean paste stew is its balance of flavors and textures. First and foremost, the broth is savory, slightly salty, and incredibly comforting. Meanwhile, the vegetables—such as zucchini, potatoes, and onions—add freshness and natural sweetness. In addition, the soft tofu provides a delicate, creamy contrast that makes each bite even more satisfying.

Furthermore, this Korean soybean paste stew is incredibly versatile. On one hand, it is commonly served alongside Korean barbecue or a variety of banchan (side dishes). On the other hand, it can easily stand alone as a hearty and fulfilling meal. When paired with a bowl of warm, fluffy rice, it becomes the perfect comfort food—especially on chilly or rainy days.

Customizing Your Doenjang Jjigae

Another wonderful aspect of this soybean stew is that it is highly adaptable. For instance, if you prefer a vegetarian version, you can keep it simple with just vegetables and tofu. Alternatively, if you enjoy meat, you can add thin slices of beef or pork for extra depth and richness. Similarly, seafood lovers can include shrimp or clams to enhance the briny umami flavor of the broth.

Additionally, if you enjoy spice, you can incorporate sliced jalapeños or Korean chili flakes (gochugaru) to give the stew a gentle kick. Ultimately, this flexibility makes doenjang jjigae a dish that can be tailored to suit almost any preference.

For more delicious Korean-inspired recipes like this Korean Soybean Paste Stew, be sure to visit sweetandsavorhie.com, where tradition meets modern home cooking.

Ingredients for Doenjang Jjigae (Soybean Stew)

To prepare this comforting soybean paste soup, you will need:

• 6 cups of water

• 5 large dried anchovies

• 2–3 pieces of dried sea kelp (2–3 inches each)

• 5 generous tablespoons of doenjang (soybean paste)

• 1 package of firm tofu, cut into 1-inch cubes

• 1 small onion, finely diced

• 2 cloves of garlic, minced

• 1 small Korean squash (or zucchini), sliced

• 1 medium russet potato, peeled and cut into ½-inch cubes

• ½ pack of enoki mushrooms

• 2 stalks of green onion or Asian leek, chopped

• ½ jalapeño, thinly sliced (optional, for heat)

Optional: You can also add beef, pork, or shrimp for extra protein and flavor.

Step-by-Step: How to Make Korean Soybean Paste Stew

Step 1 – Make the Base Broth

First, pour the water into a medium-sized pot. Then, add the dried anchovies and sea kelp. Bring the mixture to a boil, and afterward, reduce the heat and let it simmer gently for 7–10 minutes. This process allows the anchovies and kelp to release their deep umami flavors into the broth. Once finished, remove and discard them.

Step 2 – Add the Doenjang

Next, add five generous tablespoons of doenjang to the pot. Using the back of a spoon, break up the paste and stir it thoroughly until it dissolves into the broth. Meanwhile, allow the mixture to boil gently for about one minute so the flavors begin to blend together.

Step 3 – Add the Vegetables and Tofu

Afterward, add the diced onion, sliced zucchini, minced garlic, cubed potato, and tofu. Let everything simmer together for about five minutes, or until the vegetables are tender but not overcooked. At this stage, the stew should be fragrant, rich, and full of flavor.

Step 4 – Finish with Garnishes

Finally, sprinkle in the chopped green onions and gently place the enoki mushrooms on top. If you enjoy spice, add the sliced jalapeño as a finishing touch.

Step 5 – Serve and Enjoy

At last, remove the pot from heat and serve your doenjang jjigae piping hot. Ideally, enjoy it with a bowl of freshly steamed rice for a complete and comforting meal.

Why This Soybean Stew Deserves a Spot in Your Kitchen

Ultimately, this Korean Soybean Paste Stew is more than just a recipe—it’s a taste of Korean culture, tradition, and home-cooked comfort. Not only is it nourishing and flavorful, but it is also easy to make and highly customizable. Whether you’re new to Korean food or a longtime fan, this soybean paste stew is a dish you’ll want to make again and again.