Doenjang Jjigae Soybean Paste Soup Recipe & Video
The weather is already getting warm where I live, but I understand it is still a cold winter for other places. There are a few dishes I really crave for cold weather, and I will introduce you guys to one of those: Doenjang Jjigae (된장찌개), also known as Soybean Paste Soup.
What is Doenjang Jjigae?
Doenjang means Korean fermented soybean paste, and Jjigae means soup or stew. I don’t think Doenjang Jjigae is as well known as Kimchi Jjigae, but it’s just as popular and common in Korea. It’s such a hearty Korean comfort food. If you love Korean food, Doenjang Jjigae is one of your must-try dishes!
My Personal Connection
My mom has been visiting me since Christmas, and I make Doenjang Jjigae for her almost every morning. She was so impressed with how well I can make Doenjang Jjigae now since I started cooking (I’ve been cooking only four years now), and she was so happy to enjoy my cooking for her. She taught me how to make Doenjang Jjigae, and I was very proud to serve this dish to her. She loved it!
I was so proud of myself when she told me how well I did some of the dishes she tasted; it meant more to me than Chef Robert Irvine said. lol, My mom is one of the biggest inspirations in my cooking, so it means a lot. Especially since she’s very hard to please with food. 😉
Ingredients You’ll Need…
- 2 1/2 cup Ultimate Korean stock
- 3 1/2 Tbs. Doenjang, Korean fermented soybean paste
- 6 oz. Korean squash or zucchini, cut into quarters lengthwise, sliced into 1/8” pieces
- 4 oz. Oyster mushrooms or your choice of mushrooms, torn into bite sizes
- 8 oz. Medium firm tofu, cut into 1/2 x 1/2” cubes
- 2 Green onions, chopped
- 1 chili, thinly sliced
Instructions
Make the Broth:
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- In a clay or thick-bottom pot, add 1 cup of Korean stock and Doenjang.
- Whisk until you don’t see any big lumps. You will see pieces of beans but don’t worry about them.
- Add the rest of the Korean stock and cover. Bring it to a boil over high heat.
Add Vegetables and Tofu:
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- Add the squash, mushrooms, and tofu into the boiling soup. Bring it back to a boil.
Finish and Serve:
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- Add the green onion and chili. Remove from heat immediately.
- Serve hot with warm cooked rice. Enjoy!
There You Have It!
Doenjang Jjigae is a perfect dish to warm you up on a cold day. It’s hearty, comforting, and packed with flavors. Plus, it’s a great way to incorporate a variety of vegetables into your meal. Give it a try, and let me know what you think in the comments below!
Don’t forget to check out the video recipe for a more detailed step-by-step guide. Enjoy cooking and happy eating!
Print
Doenjang Jjigae (Korean Fermented Soybean Soup)
- Total Time: 25 mins
Ingredients
- 2 1/2 cup Ultimate Korean stock
- 3 1/2 Tbs. Doenjang, Korean fermented soybean paste
- 6 oz. Korean squash or zucchini, cut into quarters lengthwise, sliced into 1/8” pieces
- 4 oz. Oyster mushrooms or your choice of mushrooms, torn into bite sizes
- 8 oz. Medium firm tofu, cut into 1/2 x 1/2” cubes
- 2 Green onions, chopped
- 1 chili, thinly sliced
- Prep Time: 10 mins
- Cook Time: 15 mins
13 comments
I just recently subscribed to your blog and I am excited to look at all of your recipe! I am half Korean and I love Korean food! My mom lives in Texas and I live in Minnesota (it’s very cold here!). I miss my mom’s cooking and although I can cook some Korean food I miss her soups for breakfast! I plan on making this very soon (with a little beef)! Thank you for posting this!
HI Angela, Thank you for subscribing my blog! I’m super excited for you to try out my recipes at your home! You must be craving lots of Korean soup dishes for the cold weather up there! More soup recipes will be coming so please tuned!! 😀
For how many people is this recipe? =)
I wish I could just grab that soup from the computer!! Plan to make it soon. Could you do a video sometime making seollongtang or gomtang (설렁탕이나 공탕)? ^^
Keep up the great work!
Hi Rebecca,
Thank you for your recipe request! I better hurry up make these recipes before the weather gets warm! hahaha
Dear soenkyoung, I wanna make doenjang jjigae but I found out it’s difficult to find halal doenjang. Mostly commercial doenjang adding alcohol in their ingredients to help fermentation faster. Do you recomendation of halal (non-alcohol) doenjang? Can I subtitute the doenjang? Because in my country we have fermented soy bean and I think similar with doenjang but it’s more watery than doenjang.
Hi, Seonkyoung! Found your videos on YouTube and am so happy I did! I am currently staying in Dongtan with my husband while he is in South Korea. I wanted to try making a few Korean dishes, and so I tried making your Doenjang jjigae recipe for dinner tonight – it was so good! Thank you! I love your videos, your spirit, and enthusiasm just come shining through! I look forward to trying more of your recipes in the future, especially when we return home to America.
can you use chicken broth or does it have to be ultimate Korean stock?
Yes! that should be fine!
Hi Seonkyoung! Your Ultimate Korean stock is my go-to stock now. I could just drink it as-is! I also love your army stew recipe. I chose it specifically because it uses fish sauce 🙂 I just made your doenjang jjigae last night and it was such a hit (and so easy to make for a weeknight dinner)! My question is how can I make it taste even MORE fermented! I’m guessing it has to be the brand of doenjang I use. If I put more doenjang, it would just make it more salty, not necessarily more fermented right?
Thank you for the support! Yes you are correct, more doenjang doesn’t mean more fermented flavor. I would suggest trying out different brands and find out your favorite brand! Hope this helped (:
Came here after watching Hamzy on YouTube. Asmr & mukbang. It looked so good I had to find a recipe.
Yes, cheonggukjang will still work with the recipe! Also, it will better taste if you add some chopped kimchi to it! I love cheonggukjang, but it definitely has a whole lot stronger flavor & smell. It is super good for you, especially cleaning your blood & veins!