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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Social media

@judyjoochef Instagram profile imageWelcome to K-Viral Kitchen — where internet-breaking bites from Korea get the @judyjoochef treatment. 💥✨

Kicking things off with a personal fave: Pa-dak Jeon — a crispy spring onion & chicken pancake 🇰🇷 that’s equal parts crunchy, savory, and utterly craveable.

This dish went full viral after K-singer Lee Chan-won (@mee_woon_sanae) shared it on Korean TV — and trust me, one bite and you’ll be hooked too. Juicy chicken nestled into a spicy chili-studded batter, finished with fresh sexy scallions a tangy soy dipping sauce that sings.

📍 Ingredients via @koreafoodsuk 
🍳 Fried to perfection in my @hexclad go-to pan
💄 Glam by @jonesroadbeauty & @justbobbidotcom 
👩🏻‍🍳 Pro tip: Soak your scallions in ice water for that signature curl and drama— make them Sexy!

It’s comfort food with a crunch. Late-night munchies? Sorted.

#KviralKitchen #CrispyGoals #PaDakJeonPerfection #ScallionSwag #SeoulBites #JudyJooEats #DishesThatBrokeTheInternet #ChefLife #HexCladPartner #EasyKoreanFood #SnackAttack #LeeChanWonApproved #ASMRFood #StreetFoodStar #KRecipeReel #SeoulPlazaStyle3 hours ago via Instagram
@judyjoochef Instagram profile image🔥 Kimchi Fried Rice (Kimchi-bokkeum-bap)

Part of my K-Quick Recipe Series — quick, bold Korean dishes from my newest cookbook!

The ultimate fridge-cleanout meal — with serious Seoul 🔥🍳

My take on this classic uses leftover rice, bold umami filled seasoning, and a cheeky little spoonful of mayo for creaminess (trust me!). Top with scallions and gochugaru — and dinner’s done and delicious. 

What’s your must-add protein in kimchi fried rice? Shrimp? Spam? Egg? Tofu? 👀👇
I always add a fried egg… and toss in some prawns.  Delish.

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

🍚 Serves: 4
⏱️ Prep time: 15 min | Total time: ~30 min

Ingredients:
* 3 tbsp soy sauce
* 1½ tbsp ssamjang
* 1 tbsp gochugaru (Korean chili flakes)
* 1 tbsp caster sugar
* 2 tbsp roasted sesame oil
* Neutral oil (for frying)
* 2 spring onions (scallions), thinly sliced
* 1 yellow onion, finely chopped
* 125g (1¼ cups) cabbage kimchi, chopped
* 1kg (5 cups) short-grain rice, cooked + dried out
* 60g (¼ cup) Kewpie mayo (or vegan mayo)
* Salt & pepper to taste
To serve (optional):
🌱 Extra spring onions, thinly sliced on a bias
🌶 More gochugaru

How to make it:
1️⃣ Whisk together soy sauce, ssamjang, gochugaru, sugar & sesame oil.
2️⃣ In a large non-stick pan, heat oil over medium-high. Sauté spring onions + yellow onion till softened.
3️⃣ Add chopped kimchi and stir-fry for 2 mins.
4️⃣ Toss in the rice and break it up. Pour in the sauce mix + mayo. Stir to coat everything evenly. Season to taste.
5️⃣ Optional: Stir in your cooked protein of choice.
6️⃣ Serve hot, topped with extra scallions + gochugaru 🌶
✨ The mayo coats the rice grains, adding creaminess you didn’t know you needed. Total umami bomb.

@quartobooksuk @quartobooksus @whitelionpublishing 
#JudyJoo #JudyJooChef #KQuick #KoreanRecipes #KoreanSoulFood #SamsungUK #SamsungKitchen #KoreanCooking #Korea #Seoulplaza #KimchiFriedRice #KimchiBokkeumbap #Leftovers #KoreanComfortFood5 days ago via Instagram
@judyjoochef Instagram profile imageJuly’s off to a sizzling start 🇺🇸🌭🇬🇧

Honored to join Ambassador Warren @us_amb_uk and friends at this year’s Independence Day celebration at Winfield House — where diplomacy came with a side of hot dogs, @jackdaniels_us & @cocacola, and a surprise appearance from a life-sized @wendys Frosty.

Grateful for the warm hospitality and a chance to celebrate American roots in the heart of London — through food, friendship, and a whole lot of flavor.

Note to self: next time, bring kimchi for the hot dogs. 🌭🌶️

#FourthOfJuly #WinfieldHouse #JudyJoo #judyjoochef #FoodDiplomacy #HotDogSeason #WomenInFood #AmericanInLondon #TasteOfHome #WendysFrosty #JackDaniels #CocaCola #KoreanAmericanChef #kimchi #SummerFood #SummerEats #Summervibes6 days ago via Instagram
@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.

#JudyJooChef #JudyJoo #WhatIEatInADay #HenleyRoyalRegatta #GenesisUK #SeoulBird #WomenInFood #BritishSummer #LuxuryEats #ChefLife #RegattaStyle #CaviarOnEverything #BYOCaviar1 week ago via Instagram
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