Inbebo Recipes: Classic Korean Soul Food, Sogogi Doenjang-Jjigae | Inbebo Skip to main content

Inbebo Recipes: Classic Korean Soul Food, Sogogi Doenjang-Jjigae

Inbebo Recipes: Classic Korean Soul Food, Sogogi Doenjang-Jjigae - Inbebo

Doenjang-jjigae (fermented soybean paste stew) is a hearty, delicious, warm, and comforting everyday stew that Koreans love. Sogogi doenjang-jigae has so many variations that folks can happily and comfortably eat this dish several times a week with rice and kimchi. Some recipes use shrimp, anchovy stock, and vegetables while others are more adventurous and can include scallops! The classic though-- is beef as the hero ingredient, preferably a little fatty, marbled cut that will give the broth a rich flavor and allows you to leave out the cooking oil. 

Tip: You may be tempted to be generous and load the stew with more ingredients, but adding 4 ounces of each, as I do in this recipe, will make for a well-proportioned stew with plenty of broth.


  • 4 ounces any cuts of beef (or ground beef), cut very thinly 
  • 2 teaspoons vegetable oil
  • 2 garlic cloves, minced 
  • 4 ounces potato, peeled and cut into ½-inch dice 
  • 4 ounces onion, cut into ½-inch dice 
  • 4 ounces zucchini, cut into ½-inch dice 
  • ¼ cup doenjang (Korean fermented soybean paste) 
  • 4 ounces medium-firm tofu, cut into ½-inch pieces 
  • 1 green chili pepper or jalapeño, sliced 
  • 1 green onion, sliced 
  • 1 teaspoon gochu-garu (Korean hot pepper flakes; optional 


  1. Place a heavy, medium-sized pot over medium heat. When it is hot, add the vegetable oil, beef, and garlic. Cook, stirring, for a few minutes, until the beef is no longer pink. Add 2 cups of water. 
  2. Cover and cook for 10 minutes over medium heat. If it begins to boil over, crack the lid. 
  3. Add the potato, onion, zucchini, and doenjang 
  4. Cover and cook for another 10 minutes. Stir the stew to make sure that the soybean paste is evenly incorporated. 
  5. Add the tofu, green chili pepper, green onion, and gochu-garu (if used). 
  6. Cover and cook for about 5 minutes, until the tofu softens, and the stew is bubbling. Serve right away with rice, kimchi, and more side dishes. 
  7. You can refrigerate the stew for up to 3 days. When you want to have some, reheat gently on top of the stove. 

Source: Maangchi

Your Cart

Your cart is currently empty.
Click here to continue shopping.
Thanks for contacting us! We'll get back to you as soon as possible. Thanks for subscribing! Please use the code "newsletter22" to redeem 15% off your first order. Thanks! We will notify you when it becomes available! The max number of items have already been added There is only one item left to add to the cart There are only [num_items] items left to add to the cart