Korean Doenjang Stew is one of those dishes that carries a deep, soulful warmth with every spoonful. I first discovered it while visiting a small restaurant tucked away in a cozy corner of Seoul. The moment the dish was set in front of me, I knew it was something special. The rich, fermented soybean paste, known as doenjang, is the heart of this stew, giving it that earthy flavor that lingers on your palate. As I took the first bite, I was transported into a cozy, homey atmosphere—something about Korean Doenjang Stew just feels like family. It’s a dish that has been passed down for generations, and I could taste the love in every ingredient.
Simple Ingredients, Bold Flavor
What makes Korean Doenjang Stew so wonderful is its simplicity. The ingredients are straightforward, yet the depth of flavor is unmatched. With a base of doenjang paste, garlic, and vegetables like zucchini, mushrooms, and potatoes, the stew comes to life with just a few key components. It’s amazing how a few humble ingredients can create such a rich, savory broth that envelops your senses. The addition of tofu and sometimes a bit of chili pepper adds a delicate balance of heat, making every spoonful even more comforting. The beauty of Korean Doenjang Stew lies in how it transforms everyday ingredients into something extraordinary.
A Taste of Korean Culture
Eating Korean Doenjang Stew is like tasting a piece of Korean culture. It’s a dish you can find in almost any Korean household, and each family has its own variation. Some might add more spice, while others focus on the earthy flavors of the paste. It’s the perfect dish to sit down with on a chilly evening, shared among friends and family. For me, Korean Doenjang Stew is not just a meal; it’s a connection to the traditions of Korea, a way of preserving stories through food. It’s a reminder that the simplest meals often carry the most meaning.
The Comfort of Home
Whether you’re enjoying it at a restaurant or making it yourself at home, Korean Doenjang Stew will always bring that sense of comfort. The savory broth, the tender vegetables, and the hearty tofu create the kind of warmth that sticks with you. I love the way it brings people together, making every meal a shared experience. It’s the kind of dish that makes you feel at home, no matter where you are. The flavors are unforgettable, and the memories it creates linger long after the meal is over. Korean Doenjang Stew is truly a dish that tells a story—one that’s rich, flavorful, and full of heart.
Table of Contents
Chef’s Notes- Korean Doenjang Stew
- Prepare All Ingredients First: For smooth cooking, prep all your ingredients before starting. This includes peeling, chopping, and measuring out everything (vegetables, tofu, shrimp, etc.). This ensures you won’t be scrambling mid-cook.
- Adjust the Flavor of the Broth: The fermented soybean paste (doenjang) has a strong, salty flavor. Start with the lower end of the recommended amount (5 tablespoons) and taste as you go. You can always add more for a stronger umami taste.
- Simmer for Flavor Depth: The stew’s flavor improves the longer it simmers. If time allows, let it simmer for a bit longer (up to 40 minutes) to deepen the flavors. Just keep an eye on the water level and top up with a little extra if needed.
- Add Protein Last: If you’re using tofu, shrimp, or other proteins, add them near the end of the cooking process to avoid overcooking. This helps maintain their texture and prevents them from becoming too tough or mushy.
- Use a Cheesecloth for Anchovies: Wrapping the anchovies in cheesecloth (or using a dashi bag) keeps them from breaking apart and makes removing them at the end of cooking a lot easier. Alternatively, you can strain the broth if you prefer not to use cheesecloth.
- Vegetable Variations: Feel free to substitute or add other vegetables, like mushrooms, spinach, or carrots. They’ll contribute to the stew’s flavor and nutrition, giving it a more customizable texture.
- Adjust Spiciness: If you like your stew spicier, increase the amount of chili pepper or consider adding a spoonful of gochujang (Korean chili paste) for a more intense heat.
- Serving Tip: Serve this stew alongside steamed white rice, as it complements the broth perfectly. Don’t forget to add some traditional banchan (side dishes) like kimchi for a complete Korean meal experience.
Korean Doenjang Stew
4
servings15
minutes30
minutes250
kcal45
minutesExperience the heartwarming essence of Korean cuisine with our Authentic Korean Doenjang Stew! This savory fermented soybean paste soup is a beloved staple in Korean households, bursting with rich umami flavors and wholesome ingredients. Perfect for any season, this easy-to-make recipe brings traditional comfort to your table, reminiscent of cherished family meals. Whether you’re a seasoned cook or new to Korean dishes, this stew promises a delightful and nourishing meal that warms the soul. Dive into the simplicity and depth of this classic Korean favorite and elevate your home cooking today!
Ingredients
- Optional
Homemade doenjang (집된장) for enhanced flavor
- Vegetables:
1 medium potato peeled and diced into half-inch pieces (about 1 cup)
1 medium onion sliced into half-inch chunks (about 1 cup)
1 small zucchini cut into half-inch slices (about 1 cup)
- Proteins:
4 large shrimp shelled, deveined, and roughly chopped (about ⅓ cup)
6 ounces medium-firm tofu diced into half-inch cubes (about 1 cup)
- Flavor Base:
5 tablespoons fermented soybean paste doenjang
4 garlic cloves minced
1 green Korean chili pepper cheong-gochu, stemmed and sliced
- Aromatics Broth:
7 dried anchovies guts removed and wrapped in cheesecloth
2½ cups water
- Garnish:
2 green onions chopped
- Optional:
Homemade doenjang 집된장 for enhanced flavor
- Alternative Ingredients:
Doenjang Substitute: Miso paste can be used in equal quantities for a similar umami flavor.
Anchovies Replacement: Vegetable broth or kombu seaweed can replace anchovies for a vegetarian option.
Shrimp Alternative: Firm tofu or sliced mushrooms can be used instead of shrimp for a vegetarian version.
Chili Pepper Substitute: Red pepper flakes or jalapeños can be used if Korean chili peppers are unavailable.
Directions
- Prepare Ingredients: Begin by peeling and dicing the potato into half-inch cubes, slicing the onion and zucchini into similar-sized pieces, and chopping the green Korean chili pepper. Mince the garlic cloves and roughly chop the shrimp, ensuring they are shelled and deveined. Dice the tofu into half-inch cubes and chop the green onions for garnish. (Estimated time: 10 minutes)
- Assemble the Stew: In a 1½-quart Dutch oven, combine the diced potato, sliced onion, zucchini, sliced chili pepper, minced garlic, and chopped shrimp. Ensure even distribution of ingredients for balanced flavors. (Estimated time: 5 minutes)
- Add Anchovies and Broth: Wrap the dried anchovies in a piece of cheesecloth or place them in a dashi bag, then add to the pot. Pour in 2½ cups of water, covering the ingredients. Bring the mixture to a boil over medium-high heat. (Estimated time: 5 minutes)
- Simmer and Flavor: Once boiling, reduce the heat to medium and add the fermented soybean paste (doenjang). Stir well to dissolve the paste completely into the broth. Let the stew simmer for about 20 minutes, allowing the flavors to meld and the vegetables to soften. (Estimated time: 20 minutes)
- Add Tofu and Final Touches: Gently add the diced tofu to the pot, being careful not to break the cubes. Allow the stew to simmer for an additional 5 minutes. Taste and adjust seasoning if necessary. Remove the anchovies before serving. Garnish with chopped green onions for a fresh finish. (Estimated time: 5 minutes)
- Serve and Enjoy: Ladle the hot Doenjang Stew into bowls and serve alongside steamed white rice. Optionally, you can add a side of kimchi or other Korean banchan for a complete meal. (Estimated time: 2 minutes)
Equipment
- dutch oven
Nutrition Facts
- Calories: 250kcal
- Fat: 10g
- Saturated Fat: 2g
- Trans Fat: 0g
- Polyunsaturated Fat: 3g
- Monounsaturated Fat: 5g
- Cholesterol: 45mg
- Sodium: 800mg
- Potassium: 600mg
- Carbohydrates: 20g
- Fiber: 4g
- Sugar: 5g
- Protein: 15g
- Vitamin A: 15IU
- Vitamin C: 20mg
- Calcium: 150mg
- Iron: 3mg
FAQ- Korean Doenjang Stew
Can I use miso paste instead of doenjang?
Yes! Miso paste can be used as a substitute for doenjang. While miso is generally sweeter and less salty, it still offers a rich umami flavor similar to doenjang. Use an equal amount as a substitute.
What can I use instead of dried anchovies?
You can replace dried anchovies with vegetable broth or kombu (seaweed) to keep the dish vegetarian-friendly. If you’re not avoiding anchovies, they’re crucial for the stew’s depth of flavor, but these alternatives will still give you a rich broth.
Can I make this stew vegetarian or vegan?
Absolutely! Simply omit the shrimp and use vegetable broth or kombu in place of the anchovies. You can also swap the tofu for a plant-based protein of your choice, like tempeh or extra mushrooms.
How can I adjust the spice level?
If you’re not fond of spice, use fewer chili peppers or leave them out entirely. For a spicier version, add more Korean chili pepper or a teaspoon of gochujang (Korean red chili paste).
Can I make this stew ahead of time?
Yes! This stew can be made ahead and stored in the refrigerator for up to 3 days. The flavors will continue to develop as it sits. Just reheat gently on the stove, adding a splash of water if needed to adjust the consistency.
