Soybean Paste Jji Gae (된장찌개) Recipe

Make stock

If using anchovy-kelp stock: combine 6 cups water with 6-8 dried anchovies (heads removed) and a 4x4-inch piece of kelp. Simmer 10 minutes, remove kelp and anchovies, strain. If using plain water, heat 6 cups water in the pot.

In a small bowl, dissolve 3 tbs doenjang into about 1/2 cup of the hot broth. Mash with the back of a spoon so the paste incorporates smoothly; this prevents clumping when added to the pot.

Optionally mix 1 tsp gochujang and 1 tsp soy sauce with the dissolved doenjang for extra depth and mild sweetness. Add 1 tsp dashi powder here if using.

Heat a medium-heavy pot (suitable for serving) over medium heat. Add 1 tsp neutral oil if using pork or chicken to render fat; if using shrimp or tofu only, you can skip oil.

If using pork or beef or chicken: add the 6 oz thinly sliced protein and sauté 2–3 minutes until edges begin to brown and some fat renders. Push to one side.

Add the sliced onion and 2 tsp minced garlic to the pot and cook 1–2 minutes until fragrant and onion starts to soften.

Pour the remaining hot broth into the pot (or add the prepared anchovy-kelp stock). Bring to a gentle simmer.

Stir in the dissolved doenjang mixture until fully incorporated and the broth turns slightly opaque and brownish.

Add zucchini, potato (if using), mushrooms, and tofu cubes to the simmering broth. Gently submerge tofu without breaking it.

If using shrimp: add the shrimp now (shrimp cooks quickly). If using thinly sliced beef or chicken, you may add them now if not pre-sautéed; simmer until cooked through (3–5 minutes for shrimp, 4–6 minutes for chicken, 2–3 minutes for thin beef).

Reduce heat to medium-low and simmer the stew uncovered for 10–12 minutes, until vegetables are tender and flavors meld. Skim foam or excess oil from the surface if necessary.

Taste the stew and adjust seasoning: add up to 1 tsp more soy sauce or 1/2–1 tbs more doenjang if it needs more salt/umami. If too salty, add a splash more water.

Stir in sliced green onions and 1 tsp sesame oil. Add sliced fresh or dried chili to taste.

Ladle the stew into bowls and sprinkle with toasted sesame seeds if desired. Serve hot with steamed rice and banchan (side dishes).