Soybean Paste Stew (Doenjang Jjigae)

Soybean paste stew, or doenjang jjigae, is a Korean home-style stew made with savory fermented soybean paste, tofu, vegetables, and broth. This version uses anchovy-kelp broth for depth, with potatoes and zucchini to make a hearty one-pot meal; ingredients vary from household to household, so the vegetables are easy to adapt.

Ingredients

4 cups (960 ml) water
6 dried Korean anchovies, heads and guts removed if necessary (about 8 g); or use 2 teaspoons (6 g) instant dashi granules, following the package directions
1 piece dried kelp, about 3 by 3 inches (8 by 8 cm; about 4 g)
3 tablespoons (45 g) doenjang, Korean fermented soybean paste
1 medium potato, about 7 oz (200 g), peeled and cut into ½-inch (1.3 cm) cubes
½ medium yellow onion, about 2½ oz (75 g), cut into bite-size pieces
1 medium zucchini, about 7 oz (200 g), cut into half-moons about ½ inch (1.3 cm) thick
4 oz (115 g) mushrooms, such as shiitake or cremini, sliced; remove shiitake stems if tough
12 oz (340 g) firm or medium-firm tofu, drained and cut into ¾-inch (2 cm) cubes
2 garlic cloves (about 6 g), finely chopped
2 scallions (about 30 g), thinly sliced, white and green parts separated
½ teaspoon (1 g) gochugaru, Korean red pepper flakes (optional)

Instructions

Prepare the ingredients. Cut the vegetables and tofu as listed, and chop the garlic and scallions. If using dried anchovies, remove their heads and dark entrails if they are still intact; this helps prevent a bitter broth. Set the green scallion slices aside for serving.
Make the broth, 8 minutes. Put the water, anchovies, and kelp in a medium saucepan or Korean earthenware pot. Heat over medium until small bubbles gather around the kelp, about 5 minutes. Remove the kelp with tongs, then let the anchovies simmer gently for 3 more minutes. Strain out the anchovies. If using instant dashi instead, dissolve it in 4 cups (960 ml) hot water and skip this step’s simmering and straining.
Season the broth and simmer the firm vegetables, 8 minutes. Return the strained broth to the pot. Spoon the doenjang into a small strainer and press it through into the broth, or whisk it in a little at a time until no large clumps remain. Add the potato, onion, garlic, the white parts of the scallions, and gochugaru if using. Bring to a gentle boil, then simmer for 8 minutes, stirring once or twice, until the potato is almost tender.
Add the zucchini and mushrooms, 5 minutes. Stir in the zucchini and mushrooms. Keep the stew at a steady simmer for 5 minutes. Avoid a hard, rolling boil, which can break up the tofu later and make the vegetables mushy.
Warm the tofu, 4 minutes, and serve. Gently slide in the tofu and simmer for 4 minutes, just until it is heated through. Taste the broth before adding anything else: doenjang varies in saltiness, and it may already be well seasoned. Ladle into bowls and finish with the green scallion slices.

Tips

Choose the right paste. Doenjang is a thick, fermented Korean soybean paste with a savory, earthy flavor. Miso is a workable substitute if doenjang is unavailable, but it is usually milder and sweeter, so the stew will taste different; start with 2 tablespoons (about 36 g), taste, and add more if needed. Avoid assuming that every soybean paste has the same salt level.
Keep the broth gentle. Remove the kelp when the water is just beginning to bubble rather than boiling it for the full time. A long, vigorous boil can bring out a bitter or overly strong flavor. After the kelp comes out, a short simmer is enough to extract flavor from the anchovies.
Cut vegetables to cook evenly. Keep the potato cubes close to ½ inch (1.3 cm) and the zucchini pieces slightly thicker. If your potato is cut larger, give it a few extra minutes before adding the zucchini; adding all the vegetables at once can leave the potato firm while making the zucchini too soft.
Adjust salt only at the end. Paste brands and homemade doenjang vary. If the finished broth tastes too intense, add a splash of hot water; if it is too mild, dissolve another teaspoon of paste in a small ladle of broth and stir it back in. Do not add extra paste directly in a lump, where it may not dissolve evenly.

Serving Suggestions

Serve the stew hot with a bowl of steamed short-grain rice. The rice balances the salty, concentrated broth and can be eaten alongside it or spooned into the bowl. A Korean-style meal might also include small side dishes such as kimchi, seasoned greens, or simply sliced cucumber, but the stew and rice are substantial enough to stand on their own.

For a shared meal, place the pot on a heat-safe trivet and let everyone take broth, tofu, and vegetables while it is still gently bubbling. If using a traditional stone or earthenware pot, remember that it stays hot after leaving the burner. A regular saucepan works just as well; transfer portions to warmed bowls so the stew stays hot at the table.

Variations

Make it vegetarian. Replace the anchovy-kelp broth with kombu-and-shiitake broth or vegetable broth. For a simple version, steep the kelp and a few dried shiitake mushrooms in the water, remove the kelp before it boils, and simmer the mushrooms until flavorful. Instant vegetable stock is convenient, though it can make the result taste less traditionally seafood-savory. Check that the doenjang itself is suitable for your needs.

Use other vegetables. Korean radish, napa cabbage, or a handful of spinach can replace some of the zucchini or mushrooms. Add firm radish with the potato so it has time to soften; add cabbage during the last several minutes and spinach near the end. You can also leave out the potato for a lighter, brothier stew.

Make it hotter or richer. Increase the gochugaru gradually, or add a sliced fresh chili with the zucchini. For a richer version, stir in a small spoonful of toasted sesame oil at the end rather than boiling it for the whole cooking time. Some versions include clams or pork, but those need their own cooking approach and are not included in this timing.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours, preferably in a shallow, covered container. They keep for 3 to 4 days in the refrigerator. The tofu may become a little firmer and the vegetables softer after sitting in the broth, but the stew is still suitable for reheating. For the best texture, store rice separately from the stew.

Reheat only the portion you plan to eat in a saucepan over medium-low heat, stirring gently until steaming hot throughout. If the broth has reduced or tastes stronger after storage, add a little water. Leftovers should reach 165°F (74°C) when reheated; check the center with a food thermometer. In a microwave, use a covered microwave-safe bowl, stir partway through, and check several spots for even heating. Avoid repeatedly cooling and reheating the same pot.

To freeze, place cooled stew in a freezer-safe container, leaving a little room for expansion, and freeze for up to 2 months for best quality. Thaw overnight in the refrigerator and reheat thoroughly. Tofu can turn more porous and spongy after freezing, so expect a noticeable change in texture even though the flavor remains useful for a quick meal.

Frequently Asked Questions

Is soybean paste stew the same as miso soup? No. Doenjang jjigae uses Korean fermented soybean paste and is generally a more concentrated, substantial stew, often simmered with vegetables and tofu. Miso soup is commonly lighter and uses Japanese miso. Miso can substitute in a pinch, but it changes the stew’s flavor and may need a smaller starting amount.

Can I make this without dried anchovies? Yes. Use instant dashi as directed, or make a vegetarian broth with kombu, dried shiitake mushrooms, or vegetable stock. Anchovies give the broth a rounded seafood savoriness, so the vegetarian version will taste different rather than identical. If using prepared stock, choose one that is not heavily salted because the paste seasons the stew too.

Why does my stew taste too salty or bitter? Saltiness usually comes from a particularly strong doenjang or from adding too much before tasting. Add hot water a little at a time to mellow it. Bitterness can come from anchovy entrails or from simmering kelp too vigorously or for too long. Remove the kelp as the broth begins to bubble and keep the anchovy simmer brief.

Can I prepare the ingredients ahead? You can chop the vegetables and store them covered in the refrigerator for up to a day. Keep tofu refrigerated in its package or in a covered container, and prepare the broth ahead if convenient. For the freshest texture, cook the stew close to serving time; zucchini and tofu soften as they sit in hot broth.

What kind of pot should I use? A medium saucepan of about 3 quarts (2.8 liters) is a practical choice for this four-serving quantity. A Korean earthenware pot, or ttukbaegi, holds heat well and is often used for individual or shared servings, but it is not required. If using one, follow its care instructions and avoid sudden temperature changes that could crack it.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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