“Doenjang Jjigae” Soybean Paste Stew

완성3 된장찌개

Korean people like eating Guk(국, soup) or Jjigae(찌개, stew) when we have a meal. The most favorite stews among Korean people are Kimchi Jjigae(김치찌개, Kimchi stew) and Doenjang Jjigae(된장찌개, Soybean paste stew). The taste of Doenjang Jjigae depends on that of soybean paste.

된장찌개 재료

[Ingredients] Doenjang(된장, soybean paste), dried anchovy(건멸치), potato(감자), green pumpkin(애호박), onion(양파), tofu(두부), red and green pepper(홍고추, 청고추)


1. Boil a handful of dried anchovy in water first.

2. Meanwhile, cut the vegetables in a bite size.

3. Remove the anchovy and add a big spoon of Doenjang(soybean paste) stirring it thoroughly.

4. Add all the vegetables.

7 끓이기 2

5. Boil it over medium heat until the potato becomes soft.

완성4 된장찌개

This is a humble dish that enriches our table.


  1. That humble meal of yours looks very delicious, If I had a plate of steamed rice right now I would scoop and serve the stew. Your recipe are always so unique. I’ve learnt a lot from you!!

    1. Thanks for your comment! ^^ I’m so glad to hear that you like my recipes. This soybean paste stew is very humble but tasty food that most Korean people like.

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