Doenjang Jjigae
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:2 servings
- 5tablespoons doenjang, plus more to taste (see Tip)
- 4garlic cloves, crushed and coarsely chopped
- 1small red onion, cut into medium dice
- 1medium zucchini, cut into medium dice
- 5ounces Korean radish, peeled, quartered, then thinly sliced crosswise
- 3ounces fresh shiitake mushrooms, stems removed and caps thinly sliced
- 1(4-inch) square dasima (dried kelp), cracked into small pieces
- 4oil-packed anchovies, drained
- 1tablespoon soy sauce
- Salt
- 1thin, boneless rib-eye steak (about 6 ounces), cut into 1-inch pieces
- Steamed white rice, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)
394 calories; 18 grams fat; 8 grams saturated fat; 1 gram trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 36 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 23 grams protein; 1014 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
To a medium pot, add the doenjang, garlic, onion, zucchini, radish, mushrooms, dasima, anchovies, soy sauce and 3 cups cold tap water, and season lightly with salt. Bring to a boil over high heat, then reduce the heat to gently boil, stirring once or twice, until the vegetables start to soften and the broth tastes intensely savory and as salty as the sea, about 10 minutes. Adjust seasoning with more doenjang or salt as desired; the stew should be assertively seasoned.
- Step 2
Stir in the steak and continue gently boiling the jjigae, stirring once or twice, until the meat is just cooked through, about 5 minutes. Serve with bowls of fresh white rice.
Tip
- You can find doenjang, often labeled “soybean paste,” in Korean or Asian supermarkets and online. Packed with umami and irresistible salinity, doenjang is a soulful flavor booster made of fermented soybeans and brine. For unparalleled savoriness, drop it into pasta sauce, slick it over fish or whisk it into your favorite salad dressing.
Private Notes
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Cooking Notes
Dawn
Can miso be substituted for the doenjang?
Allison
Could I substitute kombu for the dasima?
Katie
This is pretty good but really needs the flavor of a green Korean Chile pepper (or Serrano in a pinch) to be exactly how I like it. I also usually add potatoes to my Doenjang jjigae- they soak up the flavors and become salty and addictive.
Katie
No, the flavor profiles are very different. Doenjang is deeper and earthier and just a unique taste. Miso really doesn’t come close. Could you sub it? Sure. But it won’t be the same dish. Especially considering the tensions between Japan and Korea I think it would be in bad taste… make Miso soup instead.
SG
This is an umami bomb. Great flavors, great recipe. A couple of thoughts on variations. If you'd like a bit more depth substitute ssamjang for some of the doenjang. Next time I will make it as a stand alone dish without the meat because with just a few minutes in the broth the meat doesn't take on the flavors. The meat becomes the weak element, even with good ribeye. So will try grilling the steak and serving doenjang jjigae as a side.
Patrick
I had the same question. According to Google, it's the same thing.
rey
Use tofu instead of steak. Skip anchovies to keep it vegan If required.
Hong
Add dashi msg to the dish at the end. It will taste just like one you would taste at a Korean restaurant.
Michelle
Did it with just radish and zucchini, and some salmon, but tofu would be great. Tastes near identical to k town comfort food
KRo
For the person who asked about brand of doenjang: I bought the Sempio brand that came in a 900 g. jar (English label simply says “Doenjang, Soybean Paste, Authentic”). The ingredients only include water, soybeans, salt and alcohol—and the taste is phenomenal! Salty, rich tasting, a little sweet (almost fruity), kinda reminds me of dark brown miso.
Linda
What brand of doenjang do you suggest? New to Korean cooking and baffled by the choices.
Brushjl
Delicious, agree with one of the reviewers that a hot pepper or two would be welcome.
SG
This is an umami bomb. Great flavors, great recipe. A couple of thoughts on variations. If you'd like a bit more depth substitute ssamjang for some of the doenjang. Next time I will make it as a stand alone dish without the meat because with just a few minutes in the broth the meat doesn't take on the flavors. The meat becomes the weak element, even with good ribeye. So will try grilling the steak and serving doenjang jjigae as a side.
Mary L
If dasima=kombo, I thought kombo shouldn’t be boiled or it gets slimy according to my [japanese] making dashi recipe?
Katrina
I prepared this according to the recipe and it was just too yummy! Looking forward to more opportunites to incorporate doenjang! Especially coffee can bread!
Jane
What is the Korean radish please.
LC
White daikon radish in western grocery.
P. Howard
can swap out tofu for the beef & use dried anchovies if available
Katie
This is pretty good but really needs the flavor of a green Korean Chile pepper (or Serrano in a pinch) to be exactly how I like it. I also usually add potatoes to my Doenjang jjigae- they soak up the flavors and become salty and addictive.
Dennis Prinz
Can I substitute salt with sugar?
rey
Use tofu instead of steak. Skip anchovies to keep it vegan If required.
Dawn
Can miso be substituted for the doenjang?
Katie
No, the flavor profiles are very different. Doenjang is deeper and earthier and just a unique taste. Miso really doesn’t come close. Could you sub it? Sure. But it won’t be the same dish. Especially considering the tensions between Japan and Korea I think it would be in bad taste… make Miso soup instead.
Allison
Could I substitute kombu for the dasima?
Patrick
I had the same question. According to Google, it's the same thing.
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