By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
35 min
Doenjang Jjigae (Korean Soybean Paste Stew)
Recipe GLPR220cdd9a4b8f1d
A traditional Korean soybean paste stew made with a rich, savory broth from dried anchovies. This comforting and hearty dish is perfect as a main course and can be enjoyed with rice. The umami-rich anchovy broth forms the flavorful foundation for this classic preparation.
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Ingredients
7 large dried anchovies
4 cups water
Directions
Rinse the dried anchovies under cold water to remove any surface impurities and salt.
Place the rinsed anchovies in a pot with 4 cups of water.
Bring the water to a boil over high heat, then reduce to medium heat and simmer for 15 minutes to extract the flavorful anchovy broth.
Strain the broth through a fine-mesh sieve into a clean pot, discarding the cooked anchovies. You should have approximately 3½ cups of anchovy broth.
Return the strained broth to the pot and bring back to a simmer. The doenjang jjigae base broth is now ready to serve or use as a foundation for further additions.
Comments
Doenjang jjigae needs doenjang (fermented soybean paste), which no Charlotte chain carries in stock—expect a trip to an Asian market in the Cotswold or North Tryon corridor, a real cost on a weeknight. The stated 35 minutes ignores simmering time for the broth and stew to develop; budget 50 to 55 minutes start to finish. At $6 to $8 per serving once you account for the paste, vegetables, and protein (tofu or mushrooms), this is not a budget weeknight, though it's deeply satisfying and the broth reheats beautifully for lunch the next day. A committed weeknight cook who doesn't mind the second stop will find it rewarding; a casual "I'll swing by the grocery store" evening this is not.
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