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Alternative namesSoybean paste stew
Place of originKorea
Associated national cuisineKorean cuisine
Main ingredientsDoenjang
Food energy
(per 1 serving)
160 kcal (670 kJ)[1]
Korean name
Revised Romanizationdoenjang-jjigae

Doenjang-jjigae (된장찌개) or soybean paste stew is a rich, silky jjigae (stew) made with doenjang (soybean paste) and available ingredients such as vegetables (scallions, aehobak, radishes, potatoes, chili pepper), mushrooms, tofu, seafood (shrimp, clams) and meat (beef, pork).[2] Often, small amount of gochujang (red chili paste) is added for a hint of heat.[3] It is one of Korea's most-popular jjigae, served from breakfast to late-night.[4] It is heartier, thicker and more pungent compared to doenjang-guk (soybean paste soup).[5]


The main ingredients for Doenjang-jjigae are soybean paste, anchovies for soup, water, chili powder, radish, cheongyang peppers, pumpkin and mushrooms, but they also change according to individual tastes and seasons. For example, put green peppers in summer and mushrooms in fall. In winter, it is sometimes boiled with sardines and other things. It is better to boil over low heat for a long time when boiling with sardines or radishes, or on higher heat when adding mushrooms or "Tofu."[6]

See also[edit]


  1. ^ "doenjang-jjigae" [Soybean Paste Stew]. Korean Food Foundation. Retrieved 12 May 2017.
  2. ^ National Institute of Korean Language (30 July 2014). "주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안" (PDF) (in Korean). Retrieved 19 February 2017. Lay summaryNational Institute of Korean Language.
  3. ^ Kim, Hooni (22 November 2016). "Doenjang Jjigae (Fermented Soybean Stew)". Saveur. Retrieved 25 February 2017.
  4. ^ Rodbard, Matt (2 February 2016). "Recipe: Doenjang Jjigae (Bean Paste Stew)". Wall Street Journal. Retrieved 25 February 2017.
  5. ^ Ro, Hyo-sun (10 January 2014). "Baechu doenjang guk (Napa cabbage doenjang soup)". The Korea Herald. Retrieved 21 June 2017.
  6. ^ "된장찌개". (in Korean). Retrieved 2019-05-13.