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Korean Soybean Paste Stew (Doenjang Jjigae)

Doenjang Jjigae Recipe

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Recently, I just watched Gourmet, a 2008 Korean drama about a famous fictional traditional Korean restaurant. If you love cooking, you will fall in love with this show as it introduced many famous and beautifully presented Korean dishes. It’s a joy to see the “chefs” in action.

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From the show, I learnt that soybean paste stew (Doenjang Jjigae) is a staple in Korean cuisine. It is made with Korean soybean paste (doenjang), and just like Japanese miso soup, it is very easy to make. I used leftover Shabu Shabu ingredients which is just perfect for making this stew.

Doenjang Jjigae Recipe

The doenjang jjigae in this recipe is a meatless version, but feel free to add chicken, pork or beef as you like.

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13 Responses to “Korean Soybean Paste Stew (Doenjang Jjigae)”

  1. Jun — December 13, 2013 @ 12:56 pm

    yum yum ! love to eat it by pouring a bowl of rice to soak the soup just whets my appetite !


  2. Angela Wang — December 13, 2013 @ 1:01 pm

    Does the word “jjigae” means stew? Yay for meatless recipes!! Hehe. So the Koreans, Japanese and Chinese do like soybean paste a lot heh :)


    • wiffy replied: — December 13th, 2013 @ 2:08 pm

      Yes I think so. Kimchi jigae, budae jigae, doenjang Jjigae :)


  3. tigerfish — December 13, 2013 @ 1:13 pm

    I like this! Almost like a mini hotpot for one! :) Need to go to Korean grocery store one day and stock up all the Korean ingredients.

    Or may be I can use miso which I have? But then not Korean and authentic anymore? :P


    • wiffy replied: — December 13th, 2013 @ 2:11 pm

      yes can use miso to make this a Japanese nabe. Though I think you should try out the Korean soybean paste one day, you will like it!


  4. juhuacha — December 13, 2013 @ 7:19 pm

    I like this korean drama too. Watched it many times especially the competition in the show.


    • wiffy replied: — December 16th, 2013 @ 11:01 am

      hi 5! I really like the male lead in this show, Kim Rae Won. Can tell from the show (the camera purposely took a long shot of him whenever he’s cutting) that he is a really good cook in real life.


  5. Ching — December 14, 2013 @ 1:41 am

    Looks comforting and delicious, so great for this cold winter weather here.


  6. TasteHongKong — December 15, 2013 @ 10:59 pm

    I was enjoying a similar stew the other day, having Korean soy bean paste (like using it for steaming fishes too) and most ingredients available from fridge.. Very convenient indeed!


  7. B — December 16, 2013 @ 8:58 pm

    Flavourful and delicious soup!


  8. ww — November 26, 2014 @ 4:55 pm

    hi, may i know if korean doenjang is the same as chinese taucheou? thanks!


    • wiffy replied: — November 26th, 2014 @ 5:15 pm

      No, not the same. Doenjang is more in a paste form (like miso), very suitable for making soups & stews. While tacheo is more salty, more suitable for stir fries or chilli paste.


      • ww replied: — December 5th, 2014 @ 11:14 am

        thanks so much!