The backbone is a proper anchovy-and-kelp stock, not water, and the doenjang has to be whisked into that stock rather than dropped in as a clump, so it dissolves into a savory base instead of sitting in salty lumps. That fermented paste is the whole flavor, so a real, live doenjang matters more than anything else in the pot.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep15 min
Cook20 min
Makes3 servings
CuisineKorean
Cost$
Gluten-freeDairy-free
Contains fish · soy
The Ingredients — and where to get them
Cook for3servings
Doenjang
Korean fermented soybean paste, the entire flavor of the stew. A traditionally fermented doenjang has real depth.
Can you make Doenjang Jjigae in an air fryer? — Yes, with an insert
Not on its own — an air fryer can’t hold a pool of liquid. You can simmer it in an oven-safe dish or a silicone insert made to fit the basket, but the broth won’t reduce or brown the way it does on the stove, and that insert comes out scorching, so use oven mitts. For real depth, a pot on the stove wins.
Can you freeze Doenjang Jjigae? — Yes
Yes — it freezes well. Cool it fully, portion into airtight containers, and it keeps a few months; thaw in the fridge and reheat gently.
Can you make Doenjang Jjigae ahead of time? — Yes
Yes — it holds well and often tastes better the next day. Make it ahead and reheat gently before serving.
Is Doenjang Jjigae gluten-free? — Yes
Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.
Is Doenjang Jjigae vegan? — No
No — it contains seafood, so it isn’t vegetarian or vegan.
Community Notes
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