[2026-05 EXP] Korean Doenjang Jjigae / Soybean Paste Stew

Untested recipe.

Substitutions:

  • Pork shoulder — pork belly works and adds richness. Pork mince is a quick alternative; reduce cooking time to 15-20 mins total as it won’t need long to tenderise.
  • Doenjang — Japanese miso (white or red) is the closest widely available substitute. Red miso is stronger and closer in flavour; use the same quantity. It won’t be identical but the dish will still be very good.
  • Anchovy stock — a mild fish or vegetable stock cube works fine. Dashi (if you have it from the Asian shop) is excellent here.
  • Shiitake or oyster mushrooms — any mushrooms work. Dried shiitake from the Asian shop are very cheap and add more depth than fresh; rehydrate in hot water first and use the soaking water as part of your stock.
  • Courgette — any firm vegetable works: potato, sweet potato chunks, or green cabbage all suit this stew.

Ingredients

  • 500 g pork shoulder | cut into 2cm cubes

  • 3 tbsp doenjang (Korean fermented soybean paste)

  • 1 tbsp gochugaru (Korean chilli flakes, optional)

  • 1 tbsp sesame oil

  • 1 litre water or anchovy stock

  • 1 block firm tofu | cut into 2cm cubes

  • 1 courgette | cut into half moons

  • 200 g mushrooms (shiitake or oyster) | roughly torn

  • 4 cloves garlic | minced

  • 1 onion | roughly chopped

  • 3 spring onions | sliced | to finish

Directions

  • Heat sesame oil in a large saucepan or pot over medium heat. Add pork and fry for 3-4 mins until lightly browned.

  • Add garlic and onion and cook for 2 mins.

  • Add water or stock and bring to a boil. Skim off any foam that rises.

  • Dissolve the doenjang into the broth by pushing it through a spoon or small sieve. Add gochugaru if using.

  • Reduce heat and simmer for 25-30 mins until pork is tender.

  • Add courgette and mushrooms and cook for 5 mins. Add tofu and cook gently for a further 5 mins, being careful not to break it up too much.

  • Garnish with spring onions and serve with steamed rice.