Doenjang Jjigae (Korean Fermented Soybean Stew)

Doenjang, Korean fermented soybean paste, is prized because it does not lose its unique flavor when mixed with others, and it only gets better with ageing, like a fine wine. There are so many different ways to cook with doenjang, but it is most commonly used in soups and stews. Doenjang jjigae is one of the most popular dishes, served at home and in restaurants alike. Most families have their own recipe for this satisfying bowl; I prefer to make it with clams. You should always serve it in an earthenware bowl, ttukbaegi, which enhances the stew’s richness and rustic flavor.

Ingredients

Serves 4-6

  • 10 large dried anchovies, heads and guts removed
  • 1 4-inch piece dried kelp (kombu)
  • 4 cups water
  • 5–6 tablespoons doenjang (soybean paste), preferably Mac Doenjang
  • 2 teaspoons gochugaru (Korean chili flakes)
  • 1–2 tablespoons gochujang (Korean chili paste)
  • 1 small zucchini, diced
  • 1 small onion, diced
  • 1 large potato, peeled and diced
  • 3 cloves garlic, grated
  • 12 little neck clams, cleaned
  • 14 ounces firm tofu, drained, cut into 1-inch-thick slices
  • 10 fresh shiitake mushrooms, cleaned and de-stemmed
  • 1 scallion, thinly sliced, plus more for garnish
  • 1 red chili, thinly sliced, plus more for garnish
  • Toasted sesame oil, for garnish
  • Black sesame seeds, for garnish

Method

  1. In a medium heavy-bottomed saucepan, combine the anchovies, kelp, and four cups of water and bring to a boil over high heat. Reduce to a simmer and cook, uncovered, for 20 more minutes.
  2. Pass the anchovy stock through a sieve and discard the solids, and return the stock to the pot. Turn the heat up to medium-high and add the doenjang, chili flakes, and chili paste and whisk until dissolved fully. Taste the stock. If you want a stronger doenjang flavor, add some more, and if you want it spicier, add some more gochujang.
  3. Add the zucchini, onion, potatoes, and garlic, and simmer until the vegetables are tender, about 7–8 minutes more. Add the clams, cover, and simmer until they are all opened and cooked, about 5–6 minutes. Discard any clams that do not open. Add the tofu, mushrooms, scallions, and chili. Mix gently and simmer for an additional 3–4 minutes.
  4. Drizzle with sesame oil, and garnish with additional sliced scallions and chili. Sprinkle with sesame seeds, and serve with steamed rice.

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@judyjoochef Instagram profile imageWhat I Ate at the @henleyroyalregatta🍓🥂

Pulled up in serious style thanks to @genesis_europe — smooth sailing from the start, and the day just kept getting better. 💫

Lunch? A masterclass in indulgence. Wye Valley asparagus dressed up with truffle aioli, perfectly pink lamb with fondant potato, and generous helpings of BYOCaviar (shoutout to @kingsfinefood1 for the pearls ✨). Followed by a raspberry and white chocolate “pebble” that looked more like sculpture than dessert. Almost too pretty to eat… almost. Finished with a stunning British cheese board and flowing Nyetimber and Pimms, of course. When in Regatta mode!

We floated along the Thames on a post-lunch boat ride (dreamy), with live music and the most elegant afternoon tea to top it all off. British summer, you beauty.

Now manifesting a @seoulbirduk riverside stand next year—because fried chicken and champagne? Name a better duo. 😌🍗🍾

Big love to @genesis_europe for the luxe lift, and to @sodexolive for the five-star hospitality and unforgettable day.

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@judyjoochef Instagram profile imageWhen @chowhound asked about my favorite fast food pizza, I didn’t hesitate: @twobootspizza. 💥🍕

That crackly cornmeal crust? Unmatched. Crispy on the outside, chewy through the bite — it’s nostalgic, a little nutty, and totally addictive. Two Boots has been serving NYC attitude by the slice for decades — and I’m still hooked.

After a long day at work (or a good cocktail), my go-to was always the same: one plain cheese to check the fundamentals, and one Buckminster for comfort and character. Roasted garlic, spinach, three cheeses… say no more.

What I love most? They’ve nailed texture — that golden ratio of crunch to chew is no easy feat. And if I ever got to design my own pie? I’d bring the K-Slice: mozzarella, sautéed kimchi, smoky pork belly. A slice with Seoul. 😉 Because let’s be honest — kimchi belongs on everything (yes, even pizza).

Happy to be in good company, talking pizza next to my filming buddies @jeffmauro and @bobbyflay. 🍕👀

Swipe for the cheesy proof — and check the article to see which other celeb chefs dish on their guilty pizza pleasures.

📖: Link down below 
📸: This pie didn’t stand a chance.

Read more: https://www.chowhound.com/1885059/celebrity-chefs-favorite-pizza/

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@judyjoochef Instagram profile imageThe first in my K-Quick Recipe Series — quick, bold Korean dishes from my newest cookbook!

Small but mighty 🔥💛
Fridge essential alert 🚨

Sweet, spicy, and done in a flash — this quick pickled radish gives you the fiery kick of red kimchi with the tangy crunch of classic pickled radish. 

Julienned for speed. Addictive by nature. 

Put it on rice, fold it into wraps…or eat it straight from the jar (we won’t judge 😉).  

Scroll down for the recipe — and save this fridge hero for later! 💛

💡: @samsunguk 
 🛒: @koreafoodsuk 
 📚: K-Quick — From my latest cookbook, K-Quick — link in bio if you want the full collection!

Ingredients:
175g (6oz) mu (Korean radish) or daikon radish, peeled and julienned 
1 1/2 tbsp rice or distilled white vinegar 
1 1/2 tbsp caster (superfine) sugar 
2 tsp gochugaru (Korean chilli flakes)
1 small garlic clove, grated 
1 spring onion (scallion), thinly sliced 
1 tsp sea or kosher salt 
Roasted sesame seeds (to serve)

Method:
In a large bowl, stir together all the ingredients until the radish is evenly coated in the sauce and the sugar dissolves. Sprinkle with sesame seeds and then serve immediately or cover and chill until ready to eat.

@quartobooksuk @quartobooksus @whitelionpublishing 
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@judyjoochef Instagram profile imageWhen the former Prime Minister Rishi Sunak @rishisunakmp gives you a shoutout… 😳

A couple years ago, my team and I had the honor of cooking at No. 10 Downing Street during the Korean state visit — we gave British classics a bold Korean makeover with gochujang, ssamjang, and of course, kimchi 🇰🇷🇬🇧

To hear Rishi Sunak mention it at the Asian Leadership Conference — and say his daughters still talk about the food — is beyond humbling. That’s the magic of sharing culture through food.... food diplomacy!

Massive thanks to the incredible team who made it all happen 💛
@chefandrewhales @seoulbirduk @mosimanns  @philipp_mosimann 

🎥: Former PM Rishi Sunak at #ALC2025

#JudyJoo #KoreanFood #BritishKorean #FusionFood #10DowningStreet #AsianLeadershipConference #WomenInFood #CulturalCuisine #ChefLife1 week ago via Instagram
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