Doenjang Jjigae

Doenjang jjigae (된장 찌개) is yet another famous traditional Korean stew (besides kimchi jjigae). This stew is made of doenjang (Korean fermented soybean paste) with vegetables, seafood, tofu, etc. Between kimchi jjigae and doenjang jjigae (both are my fav), if I have to choose only one I would pick doenjang jjigae anytime. Why? Because of its burst of flavours. Both jjigae are easy to prepare and cook.

Doenjang Jjigae

My ingredients for doenjang jjigae. Colorful yeah?
Wish I had some prawns or squid with me.

Add Ingredients To Earthenware Pot
Add potato, onion, garlic, pumpkin, mushroom, red chili and dried anchovies into the earthenware pot. I’m using a medium-sized pot. Will need to buy a bigger pot. It’s just not enough for my whole family. Hehe

Cooking Doenjang Jjigae
Add enough water to cover. Then boil for 10-15 minutes.

Previously I used Sun Chang doenjang for my other doenjang recipes. Here I’m using Haechandle doenjang. Love its taste in jjigae but not so in pajeon. I think I’ll go back to Sun Chang after this.

Doenjang & Spring Onion
Add 2 1/2 tablespoon of doenjang, stir the stew and cook for another 15-20 minutes.

Use a strainer to easily breakdown the doenjang paste.

Lastly add tofu and cook for another 5 minutes. Add spring onion and garnish with some chili on top. Serve hot with rice.

Doenjang Jjigae
Sweet, savory and spicy too!
Few drops of sweat is fun, no? Haha
If you want less spicy, remove the seed from the chili or use green chili.

My dad is not a fan of Korea food and the mere mention of dining in Korea restaurant will make him reject our suggestion at once BUT (funnily) he loves this doenjang jjigae with all his heart. Haha

Doenjang Jjigae
Adapted from Maangchi.com
Serves 2

*I’m using a medium size earthenware pot hence the smaller quantity of ingredients compared to Maangchi

1/2 cup medium size potato, peeled and cut into 1/2 inch cubes
1/2 cup pumpkin, cut into 1/2 inch cubes
1/2 cup onion, cut into 1/2 inch cubes
1/2 cup king oyster mushroom, cut into 1/2 inch cubes
3 cloves garlic, minced
1/2 red chili, chopped
7 dried anchovies, removed the heads and intestines and chopped
1 stalk spring onion, chopped
1 firm/soft tofu, cut into 1/2 inch cubes
2 1/2 tablespoon doenjang (fermented soybean paste)

1. Prepare an earthenware pot.

2. Add potato, onion, garlic, pumpkin, mushroom, red chili and dried anchovies.

3. Add water just enough to cover everything.

4. When it starts boiling after 10-15 minutes, add 2 1/2 tablespoon of doenjang, stir the stew, and keep cooking for another 15-20 minutes.

5. Add tofu and cook another 5 minutes. Occasionally stir the boiling stew with a spoon.

6. Add spring onion and serve with a bowl of rice and other side dishes.

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  • Reply foongpc May 9, 2012 at 11:00 pm

    Looks colorful and yummy! : )

    • Reply Che-Cheh May 10, 2012 at 9:21 am

      That’s why I love Korean food. They’re good to look at and taste delicious the same time.

  • Reply Dawn May 10, 2012 at 2:50 am

    Yummy! My friend and I had something similar to this on Saturday, no idea the name of the soup. I like it coz of the chilies and it’s meatless.

    • Reply Che-Cheh May 10, 2012 at 9:28 am

      Korean food are so delish. Do try some of the recipes from maangchi.com. Some are quite easy.

  • Reply keeyit May 28, 2012 at 3:52 pm

    Hungry to read this article..
    Maybe i should have tea time now…

    • Reply Che-Cheh May 31, 2012 at 2:56 pm

      Haha, eh have some jjigae la.

  • Reply Doenjang jjigae 된장 찌개 | 365 Days of Food January 8, 2014 at 3:57 am

    […] a good recipe to try from the Messy […]

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