๐ฒ Very Easy 15-Minute Doenjang Jjigae - Pork, Beef, or Seafood
For this version, I start with 500ml of rice-rinsing water, doenjang, and a small amount of gochujang.
Then you can choose one of three directions:
pork, beef, or seafood.
The pork version is hearty, the beef version gets extra richness from the meat, and the clam or seafood version tastes cleaner and lighter.
The basic method stays very simple.
One Base, Three Different Stews
The vegetables, tofu, and basic broth stay mostly the same.
What changes is the main ingredient.
Pork gives you a fuller, heartier stew.
Beef adds its own fat and savory richness.
Clams or mixed seafood take the broth in a cleaner seafood direction.
Choose the version that fits what you feel like eating.
A Little Gochujang Changes the Base
The basic broth uses:
500ml rice-rinsing water + 35g doenjang + 10g gochujang
Doenjang is still the main seasoning.
The gochujang is only a smaller supporting amount.
It adds a little sweetness, heat, and another layer of savory flavor without turning the stew into a gochujang-based soup.
⏱ At a Glance
- Cooking time: About 15 minutes
- Difficulty: Very easy
- Servings: 2-3
- Flavor: Savory, earthy, mild, and comforting
- Liquid: 500ml rice-rinsing water or plain water
- Doenjang: 35g, about 2 tablespoons
- Gochujang: 10g, about 1/2 tablespoon
- Minced garlic: 8g, about 1/2 tablespoon
- Main ingredient: Choose pork, beef, or seafood
For the seafood version, start with 30g doenjang instead of 35g because clams and other seafood can contribute their own saltiness.
Taste near the end and add more only if needed.
๐ Basic Ingredients
For 2-3 Servings
Broth and Seasonings
- Rice-rinsing water or plain water: 500ml
- Korean fermented soybean paste (doenjang): 35g, about 2 tablespoons
- Korean red chili paste (gochujang): 10g, about 1/2 tablespoon
- Minced garlic: 8g, about 1/2 tablespoon
Vegetables and Tofu
- Tofu: 150g
- About half a block in the original recipe, but package sizes vary
- Cut into roughly 1.5cm cubes
- Korean zucchini (aehobak): 80g
- About 1/3
- Onion: 60g
- About 1/2
- Korean large green onion (daepa): 30g
- About 1/2 stalk in the original recipe
- Shiitake or enoki mushrooms: 40g, optional
If daepa is difficult to find, jjokpa, scallions, or spring onions can be used instead.
They are not identical in size or flavor, so treat them as a practical aromatic substitute rather than an exact one-for-one copy.
๐ฅฉ๐ฆช Choose One Main Ingredient
Option A: Pork
- Ground pork or pork for stew: 80g
- Cooking oil: 5ml, 1 teaspoon
Option B: Beef
- Thinly sliced beef or chadol-style beef: 80g
No extra cooking oil is needed for this version because the beef will release some fat.
Option C: Seafood
Choose one:
- Purged, shell-on clams: 100g
- Roughly 8-10 medium clams as a visual guide
- Clam sizes vary, so 100g is the primary quantity
- Frozen mixed seafood: 80g
For the seafood version, start with 30g doenjang.
Taste the finished broth before adding more.
๐ฉ๐ณ How to Make It
1. Prepare the Tofu and Vegetables
Cut 150g tofu and 60g onion into roughly 1.5cm pieces.
Slice 80g aehobak into thin half-moons.
Slice 30g daepa.
If using 40g mushrooms, prepare them into bite-size pieces.
2. Prepare Your Main Ingredient
For pork
Add 5ml cooking oil to the pot.
Add 80g pork and cook over medium heat for about 2 minutes, until the outside is no longer pink.
The pork will continue cooking in the boiling stew, so make sure it is fully cooked by the time the stew is finished.
For beef
Add 80g thinly sliced beef to the dry pot.
Cook over medium heat for about 1 minute 30 seconds, until the beef begins releasing some fat.
For seafood
Skip the sautรฉing step and move directly to the broth.
3. Add the Liquid, Doenjang, and Gochujang
Pour 500ml rice-rinsing water or plain water into the pot.
For pork or beef, add:
- 35g doenjang
- 10g gochujang
For seafood, start with:
- 30g doenjang
- 10g gochujang
Stir until the pastes are well dispersed.
If you prefer a smoother broth, you can dissolve the pastes through a small strainer.
Bring the broth to a boil over high heat.
4. Add the Vegetables and Seafood
Once the broth is boiling, add:
- 80g aehobak
- 60g onion
- 40g mushrooms, optional
If you chose the seafood version, also add:
- 100g clams
- or 80g mixed seafood
Simmer over medium heat for about 3 minutes.
If using clams, look for them to begin opening.
5. Finish with Tofu, Garlic, and Green Onion
When the zucchini is beginning to turn tender, add:
- 150g tofu
- 8g minced garlic
- 30g daepa
Simmer for about 2 more minutes.
If you are using jjokpa, scallions, or spring onions instead of daepa, add them at this stage.
Taste the broth before serving.
For the seafood version, add a little more doenjang only if the broth actually needs it.
๐ก Ajumma's Tips
Keep the gochujang amount small.
Gochujang is not replacing the doenjang.
The basic pork or beef version uses 35g doenjang with only 10g gochujang.
That small amount changes the character of the broth without taking over.
Start the seafood version with 30g doenjang.
Clams and mixed seafood can add saltiness of their own.
Starting lower gives you room to adjust at the end.
Use rice-rinsing water when you have it.
I like the way the broth comes together when I use rice-rinsing water.
If you do not have any, 500ml plain water works too.
No daepa? Use scallions or spring onions.
Jjokpa, scallions, or spring onions are practical substitutes when Korean large green onion is difficult to find.
The flavor is not identical, but they can provide the aromatic onion note this stew needs.
Treat the clam count only as a visual guide.
The recipe quantity is 100g shell-on clams.
That may be around 8-10 medium clams, but smaller or larger clams will change the count.
Finding Korean Ingredients Outside Korea
For the closest version, look for the original Korean ingredients first.
- Doenjang: Korean fermented soybean paste
- Gochujang: Korean red chili paste
- Aehobak: Korean zucchini
- Daepa: Korean large green onion
- Tofu: A tofu firm enough to hold together in stew
If aehobak is unavailable, a local zucchini can be used, but its moisture and texture may be somewhat different.
If daepa is unavailable, jjokpa, scallions, or spring onions are practical alternatives.
If Doenjang Still Tastes Unfamiliar
The original draft also included an optional variation using doenjang and Japanese miso together.
A 1:1 mixture can be tried as a milder variation, but this should not be treated as identical to Korean doenjang.
Miso brands vary widely in saltiness, sweetness, and fermentation style.
Use it as an optional variation and adjust by taste.
The preferred original ingredient for this recipe remains Korean doenjang.
Serve It with Warm Rice
Doenjang jjigae is especially good with warm rice.
The pork or beef versions make a heartier meal, while the seafood version gives you a cleaner broth.
You can spoon tofu, zucchini, and a little broth over the rice.
A fried egg, seasoned seaweed, or kkakdugi can also turn it into an easy Korean home-style meal.
Choose the Version You Want Today
The base is simple:
500ml rice-rinsing water + doenjang + a little gochujang + tofu and vegetables.
Then choose:
pork, beef, or seafood.
The three versions begin in the same place but finish with noticeably different flavors.
It is a very easy stew you can make in about 15 minutes, so choose the version that fits what you have in the kitchen today.
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