Misc. Hallyu

Doenjang Jjigae [Korean soybean paste & veggie stew]


I finally made it!

Yep. I’ve been wanting to make doenjang jjigae for sooooo… long, but never got around to it for one reason or another; mostly because I was worried that it wouldn’t turn out right, but my wonderful friend provided me with a Ziploc bag of dried anchovies that she had received straight from South Korea, so I knew I was already set for a successful stew! 😉

I finally had everything I needed, so I decided that tonight was the night. I made the anchovy stock, chopped all my veggies, prepped the soybean paste, and was ready to go!

Although I didn’t take pictures of every step, I did get most of them. (I’ll post the recipe below the pics ^^)

Check out the pictures below:

Jen's Doenjang jjigae 5

I didn’t have a stone pot, so I used my dutch oven. This is a picture after having made the anchovy stock (boiled dried anchovies for approx. 10 minutes), and adding the soybean paste & half a teaspoon of red pepper flakes.

Jen's Doenjang jjigae

While letting the stock and soybean paste boil, I chopped up 2 small potatoes, a quarter of an onion, 3 cloves of garlic, and a whole green chili pepper.

Jen's Doenjang jjigae 6

After approx. 3-5 minutes of boiling, I added the plate of veggies (chopped potato, onion, green chili, and garlic) to the pot.

Jen's Doenjang jjigae 2

While the pot of veggies boiled, I chopped up approx. 5-6 scallions (green onion), and cut a half of a block of firm tofu into big pieces.

Jen's Doenjang jjigae 7

After about 5-7 minutes of allowing the stew to boil (and making sure the potatoes were cooked through), I added the scallion and tofu to the pot, and let it simmer for an additional 3-4 minutes.

Jen's Doenjang jjigae 3

Voila~! ^^ I served a bowl of doenjang jjigae with slow roasted pork medallions (pieces) and sticky white rice. (**Note: This is my husband’s plate, he doesn’t like tofu, so I served his stew without any tofu in it.)

Jen's Doenjang jjigae 4

…and here’s my bowl! I ❤ tofu~! ^^

I am extremely happy with how it turned out; especially for it being my first time! The only thing I would change next time is to either add less paste, or add just a touch more water (which has been accounted for in my version of the recipe below~).

As for the recipe, I took tips from various sources, and combined them to fit how I generally cook.

Check out my version below:


Anchovy Stock:

6 C. Water (this has already been modified. I originally used only 5 1/2 C. of water tonight, but added another 1/2 C. at the end, and it made a big difference~)
12 dried anchovies – no heads or guts (*note- I put them in a coffee filter, folded it, and stapled it shut. That way, I was able to remove the whole thing with tongs instead of trying to fish all
the tiny pieces out – no pun intended! 😉 )
Bring to a boil, then reduce to medium-high, and boil for approx. 10 minutes


2 small potatoes, cut into bite size pieces
1 small onion, or 1/4 of a large onion, chopped
1-2 green chili peppers, thinly sliced
3 cloves of garlic, diced (add more or less to your liking)
5-7 scallions (green onion), chopped
1/2 container of firm tofu, sliced into big chunks
1/2 tsp. Red Pepper Flakes/Crushed Red Pepper

4 Tbsp. Soybean Paste (use a mesh strainer dipped in your pot to dissolve paste so it’s not clumpy, or spoon in a little at a time, making sure it’s dissolved completely)

Directions (assuming everything is prepped):

Bring 6 cups of water and dried anchovies to a boil, then reduce to med-high and let lightly boil for about 10 minutes.
Remove anchovies from pot and discard
Add Soybean paste
Add Red Pepper Flakes
Boil for approx. 3-5 minutes
Add all the veggies to the pot, stir, then let boil for 5-7 minutes (you want to make sure your potatoes are cooked through, but not falling apart or mushy)
Add Scallion and tofu, gently stir, and let simmer for 3-4 more minutes
Ready to serve! ^^

It’s yummy with rice. You can either put rice in your bowl, or take a spoon of rice and dip it in the stew. Mashitda~!


You can add zucchini or daikon radish, but my husband doesn’t like either, which is why I used potatoes! ^^
If there’s any foam that sits on top of the stew while it’s cooking, be sure to scoop it off with wooden spoon.


Please feel free to share your comments below! You can also chat with me on twitter @fangurl_365 and on Facebook by clicking here!


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