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Korean

Doenjang jjigae

Non-vegetarian

된장찌개 · doenjang-jjigae

An everyday Korean stew of fermented soybean paste simmered with tofu, courgette, potato, mushrooms and chilli — earthy, savoury and warming.

Doenjang jjigae is a Korean stew from South Korea, ready in about 30 minutes and made with miso and tofu. It serves 3 and is rated beginner to cook.

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Prep
10 min
Cook
20 min
Total
30 min
Serves
3
Level
Beginner
Calories
210

Ingredients

3 servings

Equipment

Method

  1. Step 1

    Bring the stock to the boil in a saucepan (opens in a new tab) (an earthenware ttukbaegi if you have one) and dissolve the soybean paste (opens in a new tab) in it, pressing it through a sieve or whisking.

  2. Step 2

    Add the garlic (opens in a new tab), potato (opens in a new tab) and onion (opens in a new tab) and simmer until the potato is nearly tender.

    • 8 min
    • medium heat

  3. Step 3

    Add the courgette (opens in a new tab), shiitake (opens in a new tab) and tofu (opens in a new tab) and simmer until the courgette is soft.

    • 6 min
    • medium heat

  4. Step 4

    Stir in the green chilli (opens in a new tab) and chilli flakes (opens in a new tab), simmer 1 minute more, then top with spring onion (opens in a new tab) and serve bubbling hot.

    • 2 min

About this dish

Origin
South Korea · Well documentedMore food from South Korea
Dish
Lunch · Dinner · Stews & braises · Soups
Cooking method
Simmered, Stewed
Taste
earthy, umami, salty, spicy (chilli heat)
Diet
Pescatarian · Dairy-free · No nut ingredients · Low-carb · High-protein
All labelsPescatarian · Non-vegetarian · Flexitarian-friendly · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Low-carb · High-protein · Low-fat · Calorie-conscious
With the listed swaps: Vegan, Plant-based, Vegetarian (lacto-ovo), Eggetarian, Lacto-vegetarian, Ovo-vegetarianWorked out from the ingredients. How labels work
Good for
Everyday · One-pot · Budget-friendly
Cook more with
Miso · Tofu · Fish stock · Garlic · Potato · Onion
Techniques
Boiling · Simmering · Stewing

Allergens

  • Contains, can be adapted: Fishfrom fish stock
  • May contain: Crustaceansfrom fish stock
  • May contain: Glutenfrom miso
  • Contains: Soyfrom miso, tofu
  • May contain: Celeryfrom fish stock

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

210 kcal per serving

Estimated

1 serving ≈ 365 g · recipe makes 3

Where the energy comes from

  • Protein 34%
  • Carbohydrate 31%
  • Fat 34%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy210 kcal58 kcal
Protein19.5 g5.4 g
Carbohydrate17.8 g4.9 g
Net carbohydrate13.2 g3.6 g
Sugars——
Added sugars0 g0 g
Fibre4.7 g1.3 g
Fat8.6 g2.3 g
Saturated fat——
Trans fat——
Cholesterol——
Sodium912 mg250 mg
Salt equivalent2.3 g0.6 g
Vitamins & minerals per serving
Potassium
791 mg
Calcium
494 mg
Iron
2.9 mg
Magnesium
81 mg
Vitamin A (RAE)
—
Vitamin C
—
Vitamin D
0.1 µg
Vitamin B12
—
Folate (DFE)
49 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Red chilli flakes: Ground cayenne (FDC 170932) used as a stand-in for dried chilli flakes such as pul biber or Aleppo pepper.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Doenjang varies a lot in saltiness — start with less and add to taste.

Common mistakes

  • Boiling the soybean paste hard for a long time makes it bitter; simmer gently once it is dissolved.

Serve with

  • Serve with rice and banchan, or alongside grilled meat.

Storage

  • Refrigerate for up to 3 days.

Reheating

  • Bring back to a simmer before serving.

Variations

  • With clams or beef: Add a handful of clams or thin slices of beef with the potato.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 2, 3

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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