Today let’s learn about cooking doenjang jjigae at home! This stew is one of the most popular dishes in Korean cuisine.
About the South of Seoul “A Year to Learn Korean Cooking’ Series
Many of us live in South Korea for only a year. However, the time flies past faster than we can imagine. At South of Seoul, we decided to create a simple series that will offer 2-4 dishes to learn each month so that when you leave South Korea you have a slew of new dishes you feel comfortable making anywhere.
This series is a collaboration with Kimchi Rednecks. In 2020 they created the first blog in this series Online Resources for Learning to Cook Korean Food. These two love to have adventures in the kitchen and share the results with their community. Be sure to follow Kimchi Rednecks on YouTube for other great videos about living life in South Korea.
About Doenjang Jjigae
Doenjang Jjigae (된장찌개) or soybean paste stew is one of the most popular of the traditional Korean dishes. The main ingredient is doenjang or fermented soybean paste. However, this stew is not the same as doenjang-guk (soybean paste soup) because it is much thicker with more ingredients. In addition, many people also compare this to Japanese miso soup, but the flavor is quite different with doenjang giving a more intense, savory flavor.
Doenjang (된장) is a staple in Korean kitchens (see our blog on Korean pantry staples for more information). Often used in many dips, soups and stews in Korean cuisine because it has a deep earthy, nutty flavor and is full of umami. While many Koreans still make the fermented soybean paste at home (this process takes about a year), most buy the ones available in the market for quick and easy preparation.
Typically, chefs make doenjang jjigae in a ttukbaegi (earthenware pot) and serve steamed rice and banchan (side dishes) alongside it. The most common ingredients for doenjang jjigae are doenjang, dried anchovies, white radish, Korean chilli pepper, minced garlic, water, onions, green onions, potato, zucchini, and medium-firm tofu. However, there are other variations which use other meats (crab, beef brisket, clam, etc.). In addition, this dish can easily be made into a vegetarian dish and there are recipes available to show you how.
Often when you are enjoying a Korean barbecue meal, restaurants serve doenjang jjigae as it is the perfect complement to the grilled meats.
Biggest Hurdle In Making Doenjang Jjigae
The anchovy stock is not difficult to make if you choose to do so. If you make your own stock, buy some dashi bags to use (bags for cooking stocks to easily remove ingredients). However, you can also buy premade soup stock bags that you simply drop in water and boil to make your stock. If you choose not to make the anchovy stock, you can also use vegetable stock and it still tastes fantastic. This dish is one of the easiest to make and enjoy.
Some people may find the smell of the doenjang unpleasant. Just like some folks do not enjoy the smell of aged cheese, some may not enjoy the smell of aged soybeans. The smells have many similarities.
Three Recommended Doenjang Jjigae Cooking Videos to Watch
Since this is Korean comfort food, it is incredibly easy to find this dish in Korean restaurants. But cooking doenjang jjigae at home is quick, easy, and satisfying to make. Consequently, we eat this year round as it is not a heavy stew and we can easily change up variations if we want.
Watch these three versions of doenjang jjigae and then make one of your own!
Korean American Doenjang Jjigae
Korean Doenjang Jjigae
Americans in Korea Doenjang Jjigae
Let Us Know How It Turns Out
When you make doenjang jjigae for the first time at home, be sure to leave a comment and let us know how it turned out! Also, if you live in Pyeongtaek you can even share your success (or failure) with us in the Pyeongtaek Food & Fun Facebook group.
Read more in our Year to Learn Korean Cooking Series
The KimchiRednecks channel was created in September 2018 by Chuck Whittington and Melissa Edwards-Whittington. They moved to Korea in July 2017 with their three Shih Tzu daughters, Sookie, Minion, and Mayhem.
The YouTube channel started as a way to share their lives here with their friends and families back in the states. They both have a deep love for Korean culture, people, and food and love being able to share that with others.
Chuck Whittington graduated from Francis Marion University with a Bachelors in Information Systems Management. He has worked in Information Technology roles for over 20 years. Chuck has always had an interest in Korea and has traveled here many times in the past.
Melissa Edwards-Whittington graduated from Mid-Atlantic Christian University with a Bachelors in Bible and a Minor in Elementary Education. She has worked in various roles in customer service and marketing over the years.
The YouTube channel has many interests just like they do because it is an extension of their lives here in Korea. You will often find videos on their channel about daily life in Korea, cooking, foodie adventures, traveling and exploring, computer and tech pursuits, gaming, and working on the Subaru BRZ.
Over the years, many of their friends have joined them for their videos and adventures because they enjoy sharing their lives with those around them. In addition, they add new interests from time to time, like making moonshine in Korea.
Life is about growing and changing, and the longer the KimchiRednecks live in Korea, the more they learn to love this country and culture and all it has to offer.
