Doenjang jjigae is arguably the most important everyday dish in Korean home cooking — a deeply savoury stew built on doenjang (Korean fermented soybean paste), cooked in anchovy or dashi stock with whatever vegetables and protein are available. It is eaten daily across Korea, always with steamed rice, always from a simmering clay pot.
Lard deepens the flavour of the doenjang paste when bloomed together — the fat-soluble flavour compounds in the fermented paste dissolve into the lard and carry through the entire stew. This is a small technique that produces a noticeably richer result than adding the paste directly to liquid.
Doenjang Jjigae Recipe
Ingredients
- 3 tbsp doenjang (Korean fermented soybean paste)
- 1 tbsp pasture-raised lard
- 5 garlic cloves, minced
- 1 tbsp gochugaru (Korean red chilli flakes)
- 200ml anchovy stock or dashi
- 300ml water
- 1 medium zucchini, cut into half-moons
- 200g firm tofu, cut into cubes
- 100g clams or mussels (optional)
- 2 spring onions, sliced
- Steamed white rice to serve
Method
- In a clay pot or small saucepan, heat the lard over medium heat. Add the garlic and gochugaru. Cook for 1 minute.
- Add the doenjang paste. Stir and fry for 2 minutes until slightly darker and very fragrant.
- Pour in the anchovy stock and water. Stir to dissolve the doenjang completely.
- Bring to a simmer. Add the zucchini. Cook for 5 minutes.
- Add the tofu and clams if using. Simmer for 3 minutes.
- Add the spring onions. Serve immediately in the pot, with steamed rice on the side.
What is doenjang?
Korean fermented soybean paste — similar to miso but with a stronger, more complex flavour. Available at Korean grocery stores.
Is doenjang jjigae seed oil free?
Yes with lard. Doenjang paste itself contains fermented soybeans and salt with no seed oils.
Can I make vegetarian doenjang jjigae?
Yes. Use vegetable stock. Omit the clams. Add mushrooms and additional vegetables.
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