The Recipe · No.718 · Doenjang Jjigae

Doenjang Jjigae, and Where to Source It

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.

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Published July 2026 · Sourcing verified 5 Jul 2026

Prep15 min
Cook20 min
Makes3 servings
CuisineKorean
Part One
The Ingredients — and where to get them
Doenjang
Korean fermented soybean paste, the entire flavor of the stew. A traditionally fermented doenjang has real depth.
3 tbsp
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Tofu
Soft or medium tofu cubed and slipped in near the end. Fresh craft tofu is worlds better.
1/2 block
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Zucchini and potato
Cut in chunks to simmer soft in the broth. Fresh, bought local.
2 cups
Local / market
Dashi or anchovy stock
An anchovy-and-kelp base gives the stew its savory backbone.
4 cups
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Garlic and chili
Minced garlic and a little gochugaru or fresh chili for heat.
to taste
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One list, with a link to where to buy each one.
Part Two
The Method
  1. Build the stockSimmer anchovies and kelp in water briefly, then strain to a clean savory stock.
  2. Dissolve the pasteWhisk the doenjang into the hot stock until fully dissolved, with no lumps.
  3. Simmer the vegetablesAdd potato, zucchini, garlic, and chili and simmer until the vegetables are tender.
  4. Add tofu lastSlip in the tofu, warm through gently, and serve bubbling with rice and banchan.
Part Three
The Toolkit

Earthenware pot · Fine strainer · Small whisk

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