[Home-Cooked Classic] Clean & Deep Doenjang Jjigae Recipe (Anchovy–Kelp Stock ver.)

Cook Time 20–25 min · Serves 2–3 · Difficulty Easy Keywords #doenjangjjigae #homecooking #stew #easycooking #ricekiller

One-Line Summary: Blend homemade doenjang and store-bought doenjang in a 7:3 ratio, simmer in anchovy–kelp stock, and balance vegetables and tofu for a clean yet deep flavor.

Ingredients

Stock: 800 ml water, 8 soup anchovies, 1 piece kelp (5×5 cm)
Main: 1/2 zucchini, 1/2 potato (optional), 1/2 onion, 1/2 block firm tofu (200 g), 1 scallion, 1–2 green chilies
Mushrooms/Seafood (optional): 80–100 g oyster/enoki mushrooms, 10–12 clams (purged)
Doenjang Base: 1.5 Tbsp homemade doenjang + 2/3 Tbsp store-bought doenjang (or 2 Tbsp of either one)
Seasoning: minced garlic 1 tsp, gochugaru 1/2–1 Tbsp (for heat), soup soy sauce 1 tsp (to adjust salt), pinch of pepper

Tip: Only homemade doenjang gives rich savor but can be a bit coarse. Mixing homemade:store-bought = 7:3 keeps it clean.

Instructions

Make the stock (8 min) Add 800 ml water, anchovies, and kelp to a pot and simmer over medium heat. Once it starts boiling, remove the kelp within 5 minutes and the anchovies at 8 minutes to keep the broth clean.
Dissolve the doenjang Ladle out 1 cup of stock and strain the doenjang through a sieve back into the pot. Add garlic and (optional) gochugaru now.
Add firm veggies first Add potato → onion → zucchini and simmer 5–6 minutes over medium heat. If using clams, add now and cook until they open up.
Finish Add tofu and mushrooms; simmer 2–3 minutes. Turn off the heat with scallion and green chilies. Taste and, if needed, adjust with 1 tsp soup soy sauce.

Flavor Notes 🔬

The amino-acid umami of doenjang and the nucleotide umami from anchovy & kelp work in synergy. Straining the paste reduces bitterness from solids and keeps the broth clear.

Variations

Beef Brisket Doenjang Jjigae: Lightly render 120 g brisket first, then add stock and proceed.
Mushroom-Loaded: 150 g total of shiitake/oyster/enoki—tastes great even without meat.
Soft Tofu Version: Use 1 pack soft tofu (350 g); reduce simmering by 2 minutes.
Extra Spicy: Green chilies + 1 Tbsp gochugaru; finish with 1 tsp chili oil.

FAQ

It’s too salty. How do I fix it?

Reduce the doenjang by 10% and finish with soup soy sauce for cleaner salting; or add 1/4 potato.

Can I use just water without stock?

Yes. For umami, add 1 tsp shiitake powder or 1/2 tsp anchovy/fish sauce.

It tastes a bit fishy.

Before adding the paste, lightly toast the anchovies over low heat to remove fishiness, or add 1 tsp cooking wine.

Storage & Reheating

Fridge 2–3 days, Freezer up to 2 weeks (tofu texture may change).
Reheat gently over low heat; add 2–3 Tbsp water if you need to loosen the broth.

Nutrition (approx., per serving when split into 3)

230–280 kcal · Protein 15–18 g · Carbs 12–16 g · Fat 10–12 g · Sodium varies by amount of doenjang

Great Pairings

Rolled omelet/steamed eggs
Grilled mackerel/spanish mackerel
Roasted seaweed + brown rice