The weather already getting warm where I live, but I understand it is still cold winter for other places.
There are few dishes I really craving for the cold weather, and I will introduce you guys one of those.
Doenjang means Korean fermented soybean paste. Jjigae means soup/stew.
I don’t think Doenjang Jjigae is as well known as Kimchi jjigae, but it’s as popular and common as Kimchi jjigae in Korea, not less.
Such a hearty Korean comport food. If you love Korean food, Doenjang Jjigae is one of your must try! 🙂
My mom has been visiting me from Christmas and I made Doenjang Jjigae for her almost every morning. She was so impressive how well I can make Doenjang Jjigae now since I started cooking (I’ve been cooking only 4 years now), she was so happy to enjoy my cooking for her.
She is the one who taught me how to make Doenjang Jjigae, and I was very very proud to serve this dish to her and she loved it!
I was so proud of myself when she told me how well I did some of the dishes she tasted, it means bigger to me than chef Robert Irvine said. lol
My mom is one of biggest inspirations to me and my cooking, so it means huge. Especially she’s very hard to please with food. 😉
So for that, I’m sure proud and happy to share my Doenjang Jjigae recipe with you all, hope all of you enjoy as much as my mom and I did!! 😀Print
Doenjang Jjigae (Korean Fermented Soybean Soup)
- Total Time: 25 mins
- 2 1/2 cup Ultimate Korean stock (Click HERE for the recipe)
- 3 1/2 Tbs. Doenjang, Korean fermented soybean paste
- 6 oz. Korean squash or zucchini, cut into quarter in lengthwise, sliced into 1/8” pieces
- 4 oz. Oyster mushrooms or your favorite mushrooms, teared into bite sizes
- 8 oz. Medium firm tofu, cut into 1/2 x 1/2” cubes
- 2 Green onions, chopped
- 1 chili, thinly sliced
- 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, don’t worry about them. Add rest of Korean stock and cover, bring it boil over high heat.
- Add squash, mushroom and tofu into boiling soup; bring back to boil.
- Add green onion and chili, remove from heat immediately. Serve hot with warm cooked rice. Enjoy!
- Prep Time: 10 mins
- Cook Time: 15 mins
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!
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!