Beef Doenjang Jjigae

I remember when I first saw Doenjang Jjigae at my Korean university's cafeteria. A brownish stew, with a funky smell ; didn't know what to think of it ! I sure thought I should've chosen the fried pork instead, but hey, we were there to try new things.

As with almost each meal in Korea, I was flabbergasted. It is likely today my second favourite Korean stew -with Kimchi Jjigae in the lead.

If you know miso, imagine something deeper, earthier, and far more soulful. Doenjang has that same fermented, savory base — but thicker, funkier, saltier, and packed with real personality.

The broth is warm, robust, and comforting, almost like a rustic stew rather than a soup. It has a gentle funk (the good kind!), a soft nuttiness, and a deep umami that feels almost beefy even when no beef is used. When beef is added, it becomes incredibly rich, like a Korean version of a hearty winter stew.

The vegetables soften into the broth, soaking up all that flavor, while the tofu gives it that silky, soothing bite.

To a Western eater, it’s:
✨ as comforting as chicken soup
✨ as umami-heavy as French onion soup
✨ as cozy as a slow-cooked stew
✨ but with the depth of fermented miso… turned up to 10

And the best part? It’s incredibly easy. A handful of ingredients, one pot, and 40 minutes is all it takes to get this bowl of Korean comfort bubbling on your stove.

Forget about Korean barbecues, fried chicken or Bibimbap. Try their stews. You won't be sorry.

Beef Doenjang Jigae - Recipe

Ingredients - Advice & key points

• Doenjang : The key condiment for this stew ! You should easily find it at your usual Asian store, or online. It is usually packed into a brown plastic container.
• Beef :
  • You can buy your beef pre-sliced at the frozen section of your Asian grocery store, if the store is large enough.
  • If you cannot find it, it's ok ; you can easily slice the meat paper-thin at home ! You will only need to freeze your cut around 1 hour to make it easier to cut. It should be quite solid, but not rock-solid.
  • No need for fancy beef here ! Neither do you need large amounts ; the broth and Doenjang make the magic happen, not the meat.

• Broth :
  • If making the classic anchovy stock, I recommend you go to a specialized Korean store, or large enough Asian store, to make sure you find all the ingredients you need (especially for the fresh Daikon, kelp, and dried anchovies)
  • Great shortcut = powdered/granulated dashi ! When I'm out of stock, I go for it, and it's just perfect. It should be easy to find at your local Asian store or online.
• If you can take a bit of heat, but not necessarily much, just remove the green chilies.

Cooking and eating Doenjang Jjigae

• You don't need to use a Dolsot like I do. The cool part about Dolsots is that they retain the heat well, so your Doenjang Jjigae will remain piping hot as you eat it. But simply use any pot you have ; I'm sure it won't turn real cold, because you will devour this dish in no time !
• It is nice to eat some side dishes to go with your Doenjang Jjigae. If you're brave enough, you could cook 1 or 2 vegetables banchans along with it -or simply buy premade Kimchi !
• I often eat my Doenjang Jjigae with rice only, and it's still the best thing ever.

Trust me on this one !