🕷️ Crawler Inspector

URL Lookup

Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 108 (from laksa182)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa108.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://www.maangchi.com/recipe/doenjang-jjigae\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.maangchi.com/recipe/doenjang-jjigae\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.maangchi.com\/recipe\/doenjang-jjigae","crawl_time":1775624396,"first_indexed_time":1473261148,"http_code":200,"src_unparsed":"com,maangchi!www,\/recipe\/doenjang-jjigae s443","src_root_hash":"18403660069616085508","history_drop_reason":null,"meta_title":"Doenjang-jjigae (Fermented soybean paste stew) recipe by Maangchi","meta_descriptions":["Hi everybody! Today my doenjang (fermented soybean paste) project is done by releasing this video recipe: How to make one of the most popular and representative doenjang..."],"attrs_boilerpipe_text":"Hi everybody!\nToday my\ndoenjang\n (fermented soybean paste) project\nis done by releasing this video recipe: How to make one of the most popular and representative doenjang dishes:\ndoenjang-jjigae\naka fermented soybean paste stew!\nMany Koreans say, “I never get tired of eating kimchi, doenjang-jjigae, and rice!”\nWhen a Korean mom chooses the first real meal for her baby, she chooses doenjang-jjigae (or soup made with soybean paste,\ndoenjang-guk\n) with fluffy white rice. To make it go down easy she mixes the stew with the rice and feeds it to her child. Years later, when the child is grown and living far away, she makes it for them whenever they come home again, because every child has ingrained memories of mom’s doenjang-jjigae. It’s something they know and love and are always comforted with.\nWhen some Korean tourists travel to foreign countries, the first place they want to go is a Korean restaurant and eat doenjang-jjiage with rice. “Oh, airplane food upset my stomach, I need something to feel good!” And it works!\nOne of my friends who has been living in USA for more than 3 decades stashes a small jar of doenjang into her check-in bag when she travels, because her husband can’t keep eating non-Korean food for an extended period of time. She’ll makes a quick doenjang-jjigae for him in their hotel kitchen.\nThere are many types and versions of doenjang-jjigae (like the recipe I posted years ago,\ndoenjang-jjigae geotjeori bibimbap\n), and this recipe I’m showing you today is my standard that I’ve been using for years. It’s one of my favorite styles of doenjang-jjigae and is in\nmy cookbook\n, too. What makes me more excited about it today is that I made it with my homemade doenjang!\nMost of you don’t have homemade doenjang, so you can use store-bought doenjang with the same recipe. It will still be delicious, I promise!\nIngredients\nServes 2-4\n1 medium potato, peeled and cut into ½-inch cubes (about 1 cup)\n1 medium onion, cut into ½-inch pieces (about 1 cup)\n1 small zucchini, cut into ½-inch pieces (about 1 cup)\n1 green\nKorean chili pepper (cheong-gochu)\n, stemmed and chopped\n4 garlic cloves, minced\n4 large shrimp, shelled, deveined, washed, and coarsely chopped (about ⅓ cup)\n2½ cups water\n7\ndried anchovies\n, guts removed\n5 tablespoons\nfermented soybean paste (doenjang)\n6 ounces medium-firm\ntofu\n, cut into ½-inch cubes (about 1 cup)\n2 green onions, chopped\nDirections\nCombine the potato, onion, zucchini, chili pepper, garlic, and shrimp in a 1½-quart (6 cups) earthenware pot or other heavy pot.\nWrap the dried anchovies in cheesecloth (or a\ndashi bag\n, a pouch for stock-making sold at a Korean grocery store), and put them into the pot with other ingredients  Add water and cover.\nCook over medium-high heat for 15 minutes until it starts boiling. If you use a stainless steel pot, it will take less than 15 minutes, about 7 to 8 minutes.\nStir in the soybean paste, mixing well. Cover and cook for 20 minutes longer over medium heat.\nAdd the tofu and cook for another 3 minutes. Remove the anchovy pouch and discard.\nSprinkle with the green onions and serve as a side dish to rice. Serve it directly from the pot, or transfer to a serving bowl. Everybody can eat together out of the pot, or portions can be ladled out in individual bowls for each person.\nPosted on\nMonday, January 25th, 2016\n.\n Last updated on June 24, 2023.\nRecipe type:\nnon spicy\n,\nside dish\n,\nstew\nTagged as\ndoenjang chigae\n,\ndoenjang jjigae\n,\ndoenjangjjigae\n,\n뙨장찌개\n,\nKorean cooking\n,\nKorean cuisine\n,\nKorean fermented soybean paste stew. Soybean paste stew\n,\nkorean food\n,\nKorean kitchen\n,\nKorean stew\n,\nmaangchi's doenjang jjigae recipe","attrs_markdown":"[![Cooking Korean food with Maangchi - Delicious Korean home cooking recipes, videos, photos, cookbooks, and blog](https:\/\/www.maangchi.com\/wp-content\/themes\/maangchi4\/img\/header\/maangchi-head.svg)](https:\/\/www.maangchi.com\/)\n\n[![Cooking Korean food with Maangchi - Delicious Korean home cooking recipes, videos, photos, cookbooks, and blog](https:\/\/www.maangchi.com\/wp-content\/themes\/maangchi4\/img\/header\/maangchi-mascot.svg)![Cooking Korean food with Maangchi - Delicious Korean home cooking recipes, videos, photos, cookbooks, and blog](https:\/\/www.maangchi.com\/wp-content\/themes\/maangchi4\/img\/header\/maangchi-mascot.svg)](https:\/\/www.maangchi.com\/)\n\n[![Maangchi](https:\/\/www.maangchi.com\/wp-content\/themes\/maangchi4\/img\/header\/maangchi-title.svg)![Maangchi](https:\/\/www.maangchi.com\/wp-content\/themes\/maangchi4\/img\/header\/maangchi-title.svg)](https:\/\/www.maangchi.com\/)\n\n![magnifying glass](https:\/\/www.maangchi.com\/wp-content\/themes\/maangchi4\/img\/icons\/magnifying-glass.svg)\n\n![magnifying glass](data:image\/svg+xml,%3Csvg%20xmlns=%22http:\/\/www.w3.org\/2000\/svg%22%20viewBox=%220%200%2030%2030%22%3E%3C\/svg%3E)\n\n![navigation](https:\/\/www.maangchi.com\/wp-content\/themes\/maangchi4\/img\/icons\/hamburger-menu.svg)\n\n![navigation](data:image\/svg+xml,%3Csvg%20xmlns=%22http:\/\/www.w3.org\/2000\/svg%22%20viewBox=%220%200%2030%2018%22%3E%3C\/svg%3E)\n\n1. [Home](https:\/\/www.maangchi.com\/ \"Maangchi\")\n2. [Cooking](https:\/\/www.maangchi.com\/recipes)\n   - [Recipes](https:\/\/www.maangchi.com\/recipes \"Korean recipes\")\n   - [Ingredients](https:\/\/www.maangchi.com\/ingredients \"Korean cooking ingredients\")\n   - [Kitchenware](https:\/\/www.maangchi.com\/kitchenware \"Korean Kitchenware\")\n   - [My Cookbooks](https:\/\/www.maangchi.com\/cookbooks \"Maangchi's Cookbooks\")\n   - [Buy Korean Ingredients Online](https:\/\/www.maangchi.com\/buy-korean-ingredients-online \"Korean ingredients\")\n3. [About](https:\/\/www.maangchi.com\/about)\n   - [About Maangchi](https:\/\/www.maangchi.com\/about \"About Maangchi\")\n   - [Blog](https:\/\/www.maangchi.com\/blog \"Korean cooking blog\")\n   - [My Monthly Letter](https:\/\/www.maangchi.com\/letter \"Maangchi's monthly letter\")\n   - [Contact](https:\/\/www.maangchi.com\/contact \"Contact Maangchi\")\n4. [Maangchi's Letter](https:\/\/www.maangchi.com\/letter \"Maangchi's monthly letter\")\n\n# Fermented soybean paste stew\n## Doenjang-jjigae 된장찌개\nBy [Maangchi](https:\/\/www.maangchi.com\/about)\n\nUpdated on June 24th, 2023\n\nSubmit Rating\n\n4\\.6\/5 from 364 votes\n\nBe the first to rate this.\n\nPlay Korean soybean paste stew (Doenjang-jjigae: 된장찌개) video\n\nHi everybody\\!\n\nToday my [*doenjang* (fermented soybean paste) project](https:\/\/www.maangchi.com\/recipe\/doenjang) is done by releasing this video recipe: How to make one of the most popular and representative doenjang dishes: *doenjang-jjigae* aka fermented soybean paste stew\\!\n\nMany Koreans say, “I never get tired of eating kimchi, doenjang-jjigae, and rice!”\n\nWhen a Korean mom chooses the first real meal for her baby, she chooses doenjang-jjigae (or soup made with soybean paste, *doenjang-guk*) with fluffy white rice. To make it go down easy she mixes the stew with the rice and feeds it to her child. Years later, when the child is grown and living far away, she makes it for them whenever they come home again, because every child has ingrained memories of mom’s doenjang-jjigae. It’s something they know and love and are always comforted with.\n\nWhen some Korean tourists travel to foreign countries, the first place they want to go is a Korean restaurant and eat doenjang-jjiage with rice. “Oh, airplane food upset my stomach, I need something to feel good!” And it works\\!\n\nOne of my friends who has been living in USA for more than 3 decades stashes a small jar of doenjang into her check-in bag when she travels, because her husband can’t keep eating non-Korean food for an extended period of time. She’ll makes a quick doenjang-jjigae for him in their hotel kitchen.\n\nThere are many types and versions of doenjang-jjigae (like the recipe I posted years ago, [doenjang-jjigae geotjeori bibimbap](https:\/\/www.maangchi.com\/recipe\/doenjang-jjigae-geotjeori-bibimbap)), and this recipe I’m showing you today is my standard that I’ve been using for years. It’s one of my favorite styles of doenjang-jjigae and is in [my cookbook](https:\/\/www.maangchi.com\/real), too. What makes me more excited about it today is that I made it with my homemade doenjang\\!\n\nMost of you don’t have homemade doenjang, so you can use store-bought doenjang with the same recipe. It will still be delicious, I promise\\!\n\n![](https:\/\/www.maangchi.com\/wp-content\/themes\/maangchi4\/img\/icons\/print.svg) ![](https:\/\/www.maangchi.com\/wp-content\/themes\/maangchi4\/img\/icons\/print.svg)Print recipe\n\n## Ingredients\nServes 2-4\n\n- 1 medium potato, peeled and cut into ½-inch cubes (about 1 cup)\n- 1 medium onion, cut into ½-inch pieces (about 1 cup)\n- 1 small zucchini, cut into ½-inch pieces (about 1 cup)\n- 1 green [Korean chili pepper (cheong-gochu)](https:\/\/www.maangchi.com\/ingredient\/chili-peppers), stemmed and chopped\n- 4 garlic cloves, minced\n- 4 large shrimp, shelled, deveined, washed, and coarsely chopped (about ⅓ cup)\n- 2½ cups water\n- 7 [dried anchovies](https:\/\/www.maangchi.com\/ingredient\/myeolchi), guts removed\n- 5 tablespoons [fermented soybean paste (doenjang)](https:\/\/www.maangchi.com\/ingredient\/soybean-paste)\n- 6 ounces medium-firm [tofu](https:\/\/www.maangchi.com\/ingredient\/tofu), cut into ½-inch cubes (about 1 cup)\n- 2 green onions, chopped\n\n[![homemade doenjang (집된장)](https:\/\/www.maangchi.com\/wp-content\/uploads\/2016\/01\/doenjang-1-590x389.jpg)](https:\/\/www.maangchi.com\/wp-content\/uploads\/2016\/01\/doenjang-1.jpg)\n\n## Directions\n1. Combine the potato, onion, zucchini, chili pepper, garlic, and shrimp in a 1½-quart (6 cups) earthenware pot or other heavy pot.\n2. Wrap the dried anchovies in cheesecloth (or a *dashi bag*, a pouch for stock-making sold at a Korean grocery store), and put them into the pot with other ingredients Add water and cover.\n3. Cook over medium-high heat for 15 minutes until it starts boiling. If you use a stainless steel pot, it will take less than 15 minutes, about 7 to 8 minutes.\n   [![doenjangjjigae ingredients](https:\/\/www.maangchi.com\/wp-content\/uploads\/2016\/01\/ingredients-590x424.jpg)![doenjangjjigae ingredients](https:\/\/www.maangchi.com\/wp-content\/uploads\/2016\/01\/ingredients-590x424.jpg)](https:\/\/www.maangchi.com\/wp-content\/uploads\/2016\/01\/ingredients.jpg)\n   [![Doenjangjjigae (Korean fermented soybean paste stew: 된장찌개)](https:\/\/www.maangchi.com\/wp-content\/uploads\/2016\/01\/doejangjjigae-before-590x381.jpg)![Doenjangjjigae (Korean fermented soybean paste stew: 된장찌개)](https:\/\/www.maangchi.com\/wp-content\/uploads\/2016\/01\/doejangjjigae-before-590x381.jpg)](https:\/\/www.maangchi.com\/wp-content\/uploads\/2016\/01\/doejangjjigae-before.jpg)\n4. Stir in the soybean paste, mixing well. Cover and cook for 20 minutes longer over medium heat.\n5. Add the tofu and cook for another 3 minutes. Remove the anchovy pouch and discard.\n6. Sprinkle with the green onions and serve as a side dish to rice. Serve it directly from the pot, or transfer to a serving bowl. Everybody can eat together out of the pot, or portions can be ladled out in individual bowls for each person.\n\n[![Doenjangjjigae (Korean fermented soybean paste stew: 된장찌개)](https:\/\/www.maangchi.com\/wp-content\/uploads\/2016\/01\/doenjangjjigae-590x431.jpg)![Doenjangjjigae (Korean fermented soybean paste stew: 된장찌개)](https:\/\/www.maangchi.com\/wp-content\/uploads\/2016\/01\/doenjangjjigae-590x431.jpg)](https:\/\/www.maangchi.com\/wp-content\/uploads\/2016\/01\/doenjangjjigae.jpg)\n\n![](https:\/\/www.maangchi.com\/wp-content\/themes\/maangchi4\/img\/icons\/print.svg)\n\n![](https:\/\/www.maangchi.com\/wp-content\/themes\/maangchi4\/img\/icons\/print.svg) Print recipe\n\nPosted on Monday, January 25th, 2016. Last updated on June 24, 2023.   \n Recipe type: [non spicy](https:\/\/www.maangchi.com\/recipes\/non-spicy), [side dish](https:\/\/www.maangchi.com\/recipes\/banchan), [stew](https:\/\/www.maangchi.com\/recipes\/stews)   \n Tagged as [doenjang chigae](https:\/\/www.maangchi.com\/tag\/doenjang-chigae), [doenjang jjigae](https:\/\/www.maangchi.com\/tag\/doenjang-jjigae), [doenjangjjigae](https:\/\/www.maangchi.com\/tag\/doenjangjjigae), [뙨장찌개](https:\/\/www.maangchi.com\/tag\/%EB%99%A8%EC%9E%A5%EC%B0%8C%EA%B0%9C), [Korean cooking](https:\/\/www.maangchi.com\/tag\/korean-cooking-3), [Korean cuisine](https:\/\/www.maangchi.com\/tag\/korean-cuisine-3), [Korean fermented soybean paste stew. Soybean paste stew](https:\/\/www.maangchi.com\/tag\/korean-fermented-soybean-paste-stew-soybean-paste-stew), [korean food](https:\/\/www.maangchi.com\/tag\/korean-food), [Korean kitchen](https:\/\/www.maangchi.com\/tag\/korean-kitchen), [Korean stew](https:\/\/www.maangchi.com\/tag\/korean-stew), [maangchi's doenjang jjigae recipe](https:\/\/www.maangchi.com\/tag\/maangchis-doenjang-jjigae-recipe)\n\n### Get my [Substack](https:\/\/maangchi.substack.com\/)\nIt's all about Korean cooking and is available to everyone, 100% free and sent out on the first of the month at 3pm. I hope you enjoy it\\!\n\n### Buy this recipe's ingredients online\nI really like [Weee\\!](https:\/\/sayweee.sjv.io\/xkdR7k) they deliver quality packaged and fresh Korean ingredients to the continental USA. Cheaper and better than Amazon! [Check them out](https:\/\/sayweee.sjv.io\/xkdR7k)\\!\n\n#### Ingredients are also on Amazon:\n[![Jaeraesik Soybean Paste, Doenj...](https:\/\/m.media-amazon.com\/images\/I\/41LfW5W6ZHL._SL160_.jpg)![Jaeraesik Soybean Paste, Doenj...](https:\/\/m.media-amazon.com\/images\/I\/41LfW5W6ZHL._SL160_.jpg)](https:\/\/www.amazon.com\/dp\/B006GLO1PC?tag=cookkorefoodw-20&linkCode=ogi&th=1&psc=1)\n\n[Jaeraesik Soybean Paste, Doenj...](https:\/\/www.amazon.com\/dp\/B006GLO1PC?tag=cookkorefoodw-20&linkCode=ogi&th=1&psc=1)\n\n[![CJ Haechandle Soybean Paste, K...](https:\/\/m.media-amazon.com\/images\/I\/51Gj+prDuSL._SL160_.jpg)![CJ Haechandle Soybean Paste, K...](https:\/\/m.media-amazon.com\/images\/I\/51Gj+prDuSL._SL160_.jpg)](https:\/\/www.amazon.com\/dp\/B00EZX6X04?tag=cookkorefoodw-20&linkCode=ogi&th=1&psc=1)\n\n[CJ Haechandle Soybean Paste, K...](https:\/\/www.amazon.com\/dp\/B00EZX6X04?tag=cookkorefoodw-20&linkCode=ogi&th=1&psc=1)\n\n[![Sempio Doenjang: Traditional K...](https:\/\/m.media-amazon.com\/images\/I\/41DbDKhndLL._SL160_.jpg)![Sempio Doenjang: Traditional K...](https:\/\/m.media-amazon.com\/images\/I\/41DbDKhndLL._SL160_.jpg)](https:\/\/www.amazon.com\/dp\/B003SWTEHW?tag=cookkorefoodw-20&linkCode=ogi&th=1&psc=1)\n\n[Sempio Doenjang: Traditional K...](https:\/\/www.amazon.com\/dp\/B003SWTEHW?tag=cookkorefoodw-20&linkCode=ogi&th=1&psc=1)\n\n[![Fisher Queen Korean Dried Anch...](https:\/\/m.media-amazon.com\/images\/I\/41S+j1DzNaL._SL160_.jpg)![Fisher Queen Korean Dried Anch...](https:\/\/m.media-amazon.com\/images\/I\/41S+j1DzNaL._SL160_.jpg)](https:\/\/www.amazon.com\/dp\/B08BC8C3SQ?tag=cookkorefoodw-20&linkCode=ogi&th=1&psc=1)\n\n[Fisher Queen Korean Dried Anch...](https:\/\/www.amazon.com\/dp\/B08BC8C3SQ?tag=cookkorefoodw-20&linkCode=ogi&th=1&psc=1)\n\n[![Haetae 1 Lb. Dried Anchovy (fo...](https:\/\/m.media-amazon.com\/images\/I\/51626uEFTJL._SL160_.jpg)![Haetae 1 Lb. Dried Anchovy (fo...](https:\/\/m.media-amazon.com\/images\/I\/51626uEFTJL._SL160_.jpg)](https:\/\/www.amazon.com\/dp\/B00TY3LBP2?tag=cookkorefoodw-20&linkCode=ogi&th=1&psc=1)\n\n[Haetae 1 Lb. Dried Anchovy (fo...](https:\/\/www.amazon.com\/dp\/B00TY3LBP2?tag=cookkorefoodw-20&linkCode=ogi&th=1&psc=1)\n\n[![Chung Jung One anchovy stock B...](https:\/\/m.media-amazon.com\/images\/I\/41oOmo3vLWL._SL160_.jpg)![Chung Jung One anchovy stock B...](https:\/\/m.media-amazon.com\/images\/I\/41oOmo3vLWL._SL160_.jpg)](https:\/\/www.amazon.com\/dp\/B07KKKHCDX?tag=cookkorefoodw-20&linkCode=ogi&th=1&psc=1)\n\n[Chung Jung One anchovy stock B...](https:\/\/www.amazon.com\/dp\/B07KKKHCDX?tag=cookkorefoodw-20&linkCode=ogi&th=1&psc=1)\n\n[![Korean Dried Anchovy 454g \/ 1l...](https:\/\/m.media-amazon.com\/images\/I\/41P9Z+IlTnL._SL160_.jpg)![Korean Dried Anchovy 454g \/ 1l...](https:\/\/m.media-amazon.com\/images\/I\/41P9Z+IlTnL._SL160_.jpg)](https:\/\/www.amazon.com\/dp\/B0DRNQGLJQ?tag=cookkorefoodw-20&linkCode=ogi&th=1&psc=1)\n\n[Korean Dried Anchovy 454g \/ 1l...](https:\/\/www.amazon.com\/dp\/B0DRNQGLJQ?tag=cookkorefoodw-20&linkCode=ogi&th=1&psc=1)\n\n### 69 Comments:\n1. [KrisIllinois](https:\/\/www.maangchi.com\/author\/krisillinois \"krisillinois's profile page\") Rockford, IL joined 4\/24 & has 2 comments\n   \n   Posted [April 4th, 2024 at 10:31 am](https:\/\/www.maangchi.com\/recipe\/doenjang-jjigae#comment-54724 \"Permalink to this comment\") \\| [Reply to this comment](https:\/\/www.maangchi.com\/recipe\/doenjang-jjigae\/comment-page-2?replytocom=54724#respond) or [create a profile](https:\/\/www.maangchi.com\/join).\n   \n   Hello\\!  \n    I’ve been following the site for many years and I love the recipes\\!\n   \n   I made this for the first time last night and it turned out really well. I didn’t have the anchovies so I subbed a bit of fish sauce. Also, not having zucchini, I used some fresh pumpkin that I grew in the garden last year.\n   \n   A couple thoughts. If you sub something like pumpkin, don’t add it at the beginning. Mine was in 1\/4 inch cubes so it only took about 5 min to heat through. I also didn’t put the shrimp in until I added the tofu. It really cooks through quickly and it stays more tender adding it later.\n   \n   I had it with some Eomuk, Kimchi, and Cheonsachae (all homemade, of course!8) I’m very fortunate to work outside of Chicago and have access to a terrific Korean Market!)\n   \n   Keep going, Mangchi\\!  \n    Mr. Kris\n   1. [Maangchi](https:\/\/www.maangchi.com\/author\/maangchi \"maangchi's profile page\") New York City joined 8\/08 & has 587 comments\n      \n      Posted [April 8th, 2024 at 7:17 am](https:\/\/www.maangchi.com\/recipe\/doenjang-jjigae#comment-54731 \"Permalink to this comment\") \\| [Reply to this comment](https:\/\/www.maangchi.com\/recipe\/doenjang-jjigae\/comment-page-2?replytocom=54731#respond) or [create a profile](https:\/\/www.maangchi.com\/join).\n      \n      Hi Kris,  \n       Making doenjang jjigae with fresh pumpkin harvested from your own garden sounds even more delicious\\!  \n       When I make soybean paste stew, I usually add shrimp from the beginning and let them simmer. This is because during the boiling process, the flavors blend well, resulting in a delicious stew.\n2. [Bagpuss66](https:\/\/www.maangchi.com\/author\/bagpuss66 \"bagpuss66's profile page\") Sheffield UK joined 11\/18 & has 4 comments\n   \n   Posted [October 1st, 2022 at 8:10 pm](https:\/\/www.maangchi.com\/recipe\/doenjang-jjigae#comment-53923 \"Permalink to this comment\") \\| [Reply to this comment](https:\/\/www.maangchi.com\/recipe\/doenjang-jjigae\/comment-page-2?replytocom=53923#respond) or [create a profile](https:\/\/www.maangchi.com\/join).\n   \n   Would sweet potato be Ok to use instead of white potato in this recipe ? Many thanks.\n3. [Jang-geum](https:\/\/www.maangchi.com\/author\/jang-geum \"jang-geum's profile page\") Charlotte, NC joined 9\/20 & has 26 comments\n   \n   Posted [October 19th, 2020 at 10:10 pm](https:\/\/www.maangchi.com\/recipe\/doenjang-jjigae#comment-51764 \"Permalink to this comment\") \\| [Reply to this comment](https:\/\/www.maangchi.com\/recipe\/doenjang-jjigae\/comment-page-2?replytocom=51764#respond) or [create a profile](https:\/\/www.maangchi.com\/join).\n   \n   [![](https:\/\/www.maangchi.com\/wp-content\/uploads\/2016\/01\/51764-150x150.jpg)![](https:\/\/www.maangchi.com\/wp-content\/uploads\/2016\/01\/51764-150x150.jpg)](https:\/\/www.maangchi.com\/wp-content\/uploads\/2016\/01\/51764.jpg)\n   \n   Homemade Doenjang-jjigae…delicious…thank you for the recipe\\!\n   1. [Maangchi](https:\/\/www.maangchi.com\/author\/maangchi \"maangchi's profile page\") New York City joined 8\/08 & has 587 comments\n      \n      Posted [November 11th, 2020 at 1:10 pm](https:\/\/www.maangchi.com\/recipe\/doenjang-jjigae#comment-51831 \"Permalink to this comment\") \\| [Reply to this comment](https:\/\/www.maangchi.com\/recipe\/doenjang-jjigae\/comment-page-2?replytocom=51831#respond) or [create a profile](https:\/\/www.maangchi.com\/join).\n      \n      Delicious! You have many ttukbaegi (earthenware bowls)\\!\n4. [Sporifix](https:\/\/www.maangchi.com\/author\/sporifix \"sporifix's profile page\") Houston TX joined 4\/20 & has 6 comments\n   \n   Posted [July 6th, 2020 at 7:08 pm](https:\/\/www.maangchi.com\/recipe\/doenjang-jjigae#comment-51300 \"Permalink to this comment\") \\| [Reply to this comment](https:\/\/www.maangchi.com\/recipe\/doenjang-jjigae\/comment-page-2?replytocom=51300#respond) or [create a profile](https:\/\/www.maangchi.com\/join).\n   \n   I’ve made this several times in different ways and it’s always good. Replaced tofu with chicken once; one time for stock used homemade vegetable stock with a bit of dashi powder in it. It’s always great. I have mine with some Maangchi radish kimchi and a preserved duck egg sliced into it.\n\nMore comments to read! Jump to page: [\\< Previous](https:\/\/www.maangchi.com\/recipe\/doenjang-jjigae\/comment-page-1#comments)  [1](https:\/\/www.maangchi.com\/recipe\/doenjang-jjigae\/comment-page-1#comments) 2\n\n### Leave a Reply\n[Click here to cancel reply.](https:\/\/www.maangchi.com\/recipe\/doenjang-jjigae#respond)\n\nYou must [create a profile](https:\/\/www.maangchi.com\/join) and be [logged in](https:\/\/www.maangchi.com\/wp-login.php?redirect_to=https:\/\/www.maangchi.com\/recipe\/doenjang-jjigae) to post a comment.\n\n- Fermented soybean paste stew\n- **Other English name(s):** Soybean paste stew\n- **Korean name:** 된장찌개\n- **Romanized:** Doenjang-jjigae\n\n- **Recipe type:** [non spicy](https:\/\/www.maangchi.com\/recipes\/non-spicy), [side dish](https:\/\/www.maangchi.com\/recipes\/banchan), [stew](https:\/\/www.maangchi.com\/recipes\/stews)\n- **Made with:** [doenjang](https:\/\/www.maangchi.com\/ingredient\/soybean-paste), [dried anchovies](https:\/\/www.maangchi.com\/ingredient\/myeolchi), garlic, green chili pepper, green onion, onion, potatoes, shrimp, tofu, water, and zucchini\n\nThis recipe was originally posted on January 25, 2016 by Maangchi. It was last updated on June 24, 2023.\n\nThe video has been watched [3,037,626 times on YouTube](http:\/\/www.youtube.com\/watch?v=Slj_fM1jQVo) & has been liked 47,095 times.\n\nSee the [Wikipedia entry on this dish](https:\/\/en.wikipedia.org\/wiki\/Doenjang_jjigae \"Wikipedia entry for Fermented soybean paste stew\").\n\n## [My cookbooks](https:\/\/www.maangchi.com\/cookbook\/ \"Korean cookbooks\")\n[![Maangchis Real Korean Cooking](https:\/\/www.maangchi.com\/wp-content\/themes\/maangchi4\/img\/promo\/maangchi-real-korean-cooking-200.jpg)![Maangchis Real Korean Cooking](https:\/\/www.maangchi.com\/wp-content\/themes\/maangchi4\/img\/promo\/maangchi-real-korean-cooking-200.jpg)](https:\/\/www.maangchi.com\/real \"Maangchi's Real Korean Cooking\")\n\n[![Maangchi's Big Book of Korean Cooking](https:\/\/www.maangchi.com\/wp-content\/themes\/maangchi4\/img\/promo\/maangchi-big-book-of-korean-cooking-200.jpg)![Maangchi's Big Book of Korean Cooking](https:\/\/www.maangchi.com\/wp-content\/themes\/maangchi4\/img\/promo\/maangchi-big-book-of-korean-cooking-200.jpg)](https:\/\/www.maangchi.com\/big \"Maangchi's Big Book of Korean Cooking\")\n\nWhich to get? Both are best sellers and either one is a good choice if you want to learn Korean home cooking. [Maangchi's Real Korean Cooking](https:\/\/www.maangchi.com\/real \"Maangchi's Real Korean Cooking\") has all the recipes for all the essential Korean pastes and sauces, but my second book [Maangchi's Big Book of Korean Cooking](https:\/\/www.maangchi.com\/big \"Maangchi's Big Book of Korean Cooking\") has more recipes, more photos, and more variety.\n\n[Maangchi on YouTube](http:\/\/youtube.com\/user\/Maangchi \"Maangchi on YouTube\") [Maangchi on Facebook](https:\/\/www.facebook.com\/maangchi \"Maangchi on Facebook\") [Maangchi on Twitter](http:\/\/www.twitter.com\/maangchi \"Maangchi on Twitter\") [Maangchi on Instagram](http:\/\/www.instagram.com\/maangchi \"Maangchi on Instagram\") [Maangchi on TikTok](https:\/\/www.tiktok.com\/@maangchitime \"Maangchi on TikTok\")\n\n© 2026 Maangchi LLC.  \nAll rights reserved.  \n[About your privacy](https:\/\/www.maangchi.com\/privacy).\n\n[![web counter](https:\/\/c.statcounter.com\/2777512\/0\/f8d87cb4\/1\/)](https:\/\/statcounter.com\/ \"web counter\")","attrs_readable_markdown":"Hi everybody\\!\n\nToday my [*doenjang* (fermented soybean paste) project](https:\/\/www.maangchi.com\/recipe\/doenjang) is done by releasing this video recipe: How to make one of the most popular and representative doenjang dishes: *doenjang-jjigae* aka fermented soybean paste stew\\!\n\nMany Koreans say, “I never get tired of eating kimchi, doenjang-jjigae, and rice!”\n\nWhen a Korean mom chooses the first real meal for her baby, she chooses doenjang-jjigae (or soup made with soybean paste, *doenjang-guk*) with fluffy white rice. To make it go down easy she mixes the stew with the rice and feeds it to her child. Years later, when the child is grown and living far away, she makes it for them whenever they come home again, because every child has ingrained memories of mom’s doenjang-jjigae. It’s something they know and love and are always comforted with.\n\nWhen some Korean tourists travel to foreign countries, the first place they want to go is a Korean restaurant and eat doenjang-jjiage with rice. “Oh, airplane food upset my stomach, I need something to feel good!” And it works\\!\n\nOne of my friends who has been living in USA for more than 3 decades stashes a small jar of doenjang into her check-in bag when she travels, because her husband can’t keep eating non-Korean food for an extended period of time. She’ll makes a quick doenjang-jjigae for him in their hotel kitchen.\n\nThere are many types and versions of doenjang-jjigae (like the recipe I posted years ago, [doenjang-jjigae geotjeori bibimbap](https:\/\/www.maangchi.com\/recipe\/doenjang-jjigae-geotjeori-bibimbap)), and this recipe I’m showing you today is my standard that I’ve been using for years. It’s one of my favorite styles of doenjang-jjigae and is in [my cookbook](https:\/\/www.maangchi.com\/real), too. What makes me more excited about it today is that I made it with my homemade doenjang\\!\n\nMost of you don’t have homemade doenjang, so you can use store-bought doenjang with the same recipe. It will still be delicious, I promise\\!\n\n## Ingredients\nServes 2-4\n\n- 1 medium potato, peeled and cut into ½-inch cubes (about 1 cup)\n- 1 medium onion, cut into ½-inch pieces (about 1 cup)\n- 1 small zucchini, cut into ½-inch pieces (about 1 cup)\n- 1 green [Korean chili pepper (cheong-gochu)](https:\/\/www.maangchi.com\/ingredient\/chili-peppers), stemmed and chopped\n- 4 garlic cloves, minced\n- 4 large shrimp, shelled, deveined, washed, and coarsely chopped (about ⅓ cup)\n- 2½ cups water\n- 7 [dried anchovies](https:\/\/www.maangchi.com\/ingredient\/myeolchi), guts removed\n- 5 tablespoons [fermented soybean paste (doenjang)](https:\/\/www.maangchi.com\/ingredient\/soybean-paste)\n- 6 ounces medium-firm [tofu](https:\/\/www.maangchi.com\/ingredient\/tofu), cut into ½-inch cubes (about 1 cup)\n- 2 green onions, chopped\n\n[![homemade doenjang (집된장)](https:\/\/www.maangchi.com\/wp-content\/uploads\/2016\/01\/doenjang-1-590x389.jpg)](https:\/\/www.maangchi.com\/wp-content\/uploads\/2016\/01\/doenjang-1.jpg)\n\n## Directions\n1. Combine the potato, onion, zucchini, chili pepper, garlic, and shrimp in a 1½-quart (6 cups) earthenware pot or other heavy pot.\n2. Wrap the dried anchovies in cheesecloth (or a *dashi bag*, a pouch for stock-making sold at a Korean grocery store), and put them into the pot with other ingredients Add water and cover.\n3. Cook over medium-high heat for 15 minutes until it starts boiling. If you use a stainless steel pot, it will take less than 15 minutes, about 7 to 8 minutes.  \n    [![doenjangjjigae ingredients](https:\/\/www.maangchi.com\/wp-content\/uploads\/2016\/01\/ingredients-590x424.jpg)](https:\/\/www.maangchi.com\/wp-content\/uploads\/2016\/01\/ingredients.jpg)[![Doenjangjjigae (Korean fermented soybean paste stew: 된장찌개)](https:\/\/www.maangchi.com\/wp-content\/uploads\/2016\/01\/doejangjjigae-before-590x381.jpg)](https:\/\/www.maangchi.com\/wp-content\/uploads\/2016\/01\/doejangjjigae-before.jpg)\n4. Stir in the soybean paste, mixing well. Cover and cook for 20 minutes longer over medium heat.\n5. Add the tofu and cook for another 3 minutes. Remove the anchovy pouch and discard.\n6. Sprinkle with the green onions and serve as a side dish to rice. Serve it directly from the pot, or transfer to a serving bowl. Everybody can eat together out of the pot, or portions can be ladled out in individual bowls for each person.\n\n[![Doenjangjjigae (Korean fermented soybean paste stew: 된장찌개)](https:\/\/www.maangchi.com\/wp-content\/uploads\/2016\/01\/doenjangjjigae-590x431.jpg)](https:\/\/www.maangchi.com\/wp-content\/uploads\/2016\/01\/doenjangjjigae.jpg)\n\nPosted on Monday, January 25th, 2016. Last updated on June 24, 2023.   \n Recipe type: [non spicy](https:\/\/www.maangchi.com\/recipes\/non-spicy), [side dish](https:\/\/www.maangchi.com\/recipes\/banchan), [stew](https:\/\/www.maangchi.com\/recipes\/stews)   \n Tagged as [doenjang chigae](https:\/\/www.maangchi.com\/tag\/doenjang-chigae), [doenjang jjigae](https:\/\/www.maangchi.com\/tag\/doenjang-jjigae), [doenjangjjigae](https:\/\/www.maangchi.com\/tag\/doenjangjjigae), [뙨장찌개](https:\/\/www.maangchi.com\/tag\/%EB%99%A8%EC%9E%A5%EC%B0%8C%EA%B0%9C), [Korean cooking](https:\/\/www.maangchi.com\/tag\/korean-cooking-3), [Korean cuisine](https:\/\/www.maangchi.com\/tag\/korean-cuisine-3), [Korean fermented soybean paste stew. Soybean paste stew](https:\/\/www.maangchi.com\/tag\/korean-fermented-soybean-paste-stew-soybean-paste-stew), [korean food](https:\/\/www.maangchi.com\/tag\/korean-food), [Korean kitchen](https:\/\/www.maangchi.com\/tag\/korean-kitchen), [Korean stew](https:\/\/www.maangchi.com\/tag\/korean-stew), [maangchi's doenjang jjigae recipe](https:\/\/www.maangchi.com\/tag\/maangchis-doenjang-jjigae-recipe)","meta_canonical":null}

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Meta Title	Doenjang-jjigae (Fermented soybean paste stew) recipe by Maangchi
Meta Description	Hi everybody! Today my doenjang (fermented soybean paste) project is done by releasing this video recipe: How to make one of the most popular and representative doenjang...
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Boilerpipe Text	Hi everybody! Today my doenjang (fermented soybean paste) project is done by releasing this video recipe: How to make one of the most popular and representative doenjang dishes: doenjang-jjigae aka fermented soybean paste stew! Many Koreans say, “I never get tired of eating kimchi, doenjang-jjigae, and rice!” When a Korean mom chooses the first real meal for her baby, she chooses doenjang-jjigae (or soup made with soybean paste, doenjang-guk ) with fluffy white rice. To make it go down easy she mixes the stew with the rice and feeds it to her child. Years later, when the child is grown and living far away, she makes it for them whenever they come home again, because every child has ingrained memories of mom’s doenjang-jjigae. It’s something they know and love and are always comforted with. When some Korean tourists travel to foreign countries, the first place they want to go is a Korean restaurant and eat doenjang-jjiage with rice. “Oh, airplane food upset my stomach, I need something to feel good!” And it works! One of my friends who has been living in USA for more than 3 decades stashes a small jar of doenjang into her check-in bag when she travels, because her husband can’t keep eating non-Korean food for an extended period of time. She’ll makes a quick doenjang-jjigae for him in their hotel kitchen. There are many types and versions of doenjang-jjigae (like the recipe I posted years ago, doenjang-jjigae geotjeori bibimbap ), and this recipe I’m showing you today is my standard that I’ve been using for years. It’s one of my favorite styles of doenjang-jjigae and is in my cookbook , too. What makes me more excited about it today is that I made it with my homemade doenjang! Most of you don’t have homemade doenjang, so you can use store-bought doenjang with the same recipe. It will still be delicious, I promise! Ingredients Serves 2-4 1 medium potato, peeled and cut into ½-inch cubes (about 1 cup) 1 medium onion, cut into ½-inch pieces (about 1 cup) 1 small zucchini, cut into ½-inch pieces (about 1 cup) 1 green Korean chili pepper (cheong-gochu) , stemmed and chopped 4 garlic cloves, minced 4 large shrimp, shelled, deveined, washed, and coarsely chopped (about ⅓ cup) 2½ cups water 7 dried anchovies , guts removed 5 tablespoons fermented soybean paste (doenjang) 6 ounces medium-firm tofu , cut into ½-inch cubes (about 1 cup) 2 green onions, chopped Directions Combine the potato, onion, zucchini, chili pepper, garlic, and shrimp in a 1½-quart (6 cups) earthenware pot or other heavy pot. Wrap the dried anchovies in cheesecloth (or a dashi bag , a pouch for stock-making sold at a Korean grocery store), and put them into the pot with other ingredients Add water and cover. Cook over medium-high heat for 15 minutes until it starts boiling. If you use a stainless steel pot, it will take less than 15 minutes, about 7 to 8 minutes. Stir in the soybean paste, mixing well. Cover and cook for 20 minutes longer over medium heat. Add the tofu and cook for another 3 minutes. Remove the anchovy pouch and discard. Sprinkle with the green onions and serve as a side dish to rice. Serve it directly from the pot, or transfer to a serving bowl. Everybody can eat together out of the pot, or portions can be ladled out in individual bowls for each person. Posted on Monday, January 25th, 2016 . Last updated on June 24, 2023. Recipe type: non spicy , side dish , stew Tagged as doenjang chigae , doenjang jjigae , doenjangjjigae , 뙨장찌개 , Korean cooking , Korean cuisine , Korean fermented soybean paste stew. Soybean paste stew , korean food , Korean kitchen , Korean stew , maangchi's doenjang jjigae recipe
Markdown	[![Cooking Korean food with Maangchi - Delicious Korean home cooking recipes, videos, photos, cookbooks, and blog](https://www.maangchi.com/wp-content/themes/maangchi4/img/header/maangchi-head.svg)](https://www.maangchi.com/) [![Cooking Korean food with Maangchi - Delicious Korean home cooking recipes, videos, photos, cookbooks, and blog](https://www.maangchi.com/wp-content/themes/maangchi4/img/header/maangchi-mascot.svg)![Cooking Korean food with Maangchi - Delicious Korean home cooking recipes, videos, photos, cookbooks, and blog](https://www.maangchi.com/wp-content/themes/maangchi4/img/header/maangchi-mascot.svg)](https://www.maangchi.com/) [![Maangchi](https://www.maangchi.com/wp-content/themes/maangchi4/img/header/maangchi-title.svg)![Maangchi](https://www.maangchi.com/wp-content/themes/maangchi4/img/header/maangchi-title.svg)](https://www.maangchi.com/) ![magnifying glass](https://www.maangchi.com/wp-content/themes/maangchi4/img/icons/magnifying-glass.svg) ![magnifying glass](data:image/svg+xml,%3Csvg%20xmlns=%22http://www.w3.org/2000/svg%22%20viewBox=%220%200%2030%2030%22%3E%3C/svg%3E) ![navigation](https://www.maangchi.com/wp-content/themes/maangchi4/img/icons/hamburger-menu.svg) ![navigation](data:image/svg+xml,%3Csvg%20xmlns=%22http://www.w3.org/2000/svg%22%20viewBox=%220%200%2030%2018%22%3E%3C/svg%3E) 1. 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[Maangchi's Letter](https://www.maangchi.com/letter "Maangchi's monthly letter") # Fermented soybean paste stew ## Doenjang-jjigae 된장찌개 By [Maangchi](https://www.maangchi.com/about) Updated on June 24th, 2023 Submit Rating 4\.6/5 from 364 votes Be the first to rate this. Play Korean soybean paste stew (Doenjang-jjigae: 된장찌개) video Hi everybody\! Today my [doenjang (fermented soybean paste) project](https://www.maangchi.com/recipe/doenjang) is done by releasing this video recipe: How to make one of the most popular and representative doenjang dishes: doenjang-jjigae aka fermented soybean paste stew\! Many Koreans say, “I never get tired of eating kimchi, doenjang-jjigae, and rice!” When a Korean mom chooses the first real meal for her baby, she chooses doenjang-jjigae (or soup made with soybean paste, doenjang-guk) with fluffy white rice. To make it go down easy she mixes the stew with the rice and feeds it to her child. Years later, when the child is grown and living far away, she makes it for them whenever they come home again, because every child has ingrained memories of mom’s doenjang-jjigae. It’s something they know and love and are always comforted with. When some Korean tourists travel to foreign countries, the first place they want to go is a Korean restaurant and eat doenjang-jjiage with rice. “Oh, airplane food upset my stomach, I need something to feel good!” And it works\! One of my friends who has been living in USA for more than 3 decades stashes a small jar of doenjang into her check-in bag when she travels, because her husband can’t keep eating non-Korean food for an extended period of time. She’ll makes a quick doenjang-jjigae for him in their hotel kitchen. There are many types and versions of doenjang-jjigae (like the recipe I posted years ago, [doenjang-jjigae geotjeori bibimbap](https://www.maangchi.com/recipe/doenjang-jjigae-geotjeori-bibimbap)), and this recipe I’m showing you today is my standard that I’ve been using for years. It’s one of my favorite styles of doenjang-jjigae and is in [my cookbook](https://www.maangchi.com/real), too. What makes me more excited about it today is that I made it with my homemade doenjang\! Most of you don’t have homemade doenjang, so you can use store-bought doenjang with the same recipe. It will still be delicious, I promise\! ![](https://www.maangchi.com/wp-content/themes/maangchi4/img/icons/print.svg) ![](https://www.maangchi.com/wp-content/themes/maangchi4/img/icons/print.svg)Print recipe ## Ingredients Serves 2-4 - 1 medium potato, peeled and cut into ½-inch cubes (about 1 cup) - 1 medium onion, cut into ½-inch pieces (about 1 cup) - 1 small zucchini, cut into ½-inch pieces (about 1 cup) - 1 green [Korean chili pepper (cheong-gochu)](https://www.maangchi.com/ingredient/chili-peppers), stemmed and chopped - 4 garlic cloves, minced - 4 large shrimp, shelled, deveined, washed, and coarsely chopped (about ⅓ cup) - 2½ cups water - 7 [dried anchovies](https://www.maangchi.com/ingredient/myeolchi), guts removed - 5 tablespoons [fermented soybean paste (doenjang)](https://www.maangchi.com/ingredient/soybean-paste) - 6 ounces medium-firm [tofu](https://www.maangchi.com/ingredient/tofu), cut into ½-inch cubes (about 1 cup) - 2 green onions, chopped [![homemade doenjang (집된장)](https://www.maangchi.com/wp-content/uploads/2016/01/doenjang-1-590x389.jpg)](https://www.maangchi.com/wp-content/uploads/2016/01/doenjang-1.jpg) ## Directions 1. Combine the potato, onion, zucchini, chili pepper, garlic, and shrimp in a 1½-quart (6 cups) earthenware pot or other heavy pot. 2. Wrap the dried anchovies in cheesecloth (or a dashi bag, a pouch for stock-making sold at a Korean grocery store), and put them into the pot with other ingredients Add water and cover. 3. Cook over medium-high heat for 15 minutes until it starts boiling. If you use a stainless steel pot, it will take less than 15 minutes, about 7 to 8 minutes. [![doenjangjjigae ingredients](https://www.maangchi.com/wp-content/uploads/2016/01/ingredients-590x424.jpg)![doenjangjjigae ingredients](https://www.maangchi.com/wp-content/uploads/2016/01/ingredients-590x424.jpg)](https://www.maangchi.com/wp-content/uploads/2016/01/ingredients.jpg) [![Doenjangjjigae (Korean fermented soybean paste stew: 된장찌개)](https://www.maangchi.com/wp-content/uploads/2016/01/doejangjjigae-before-590x381.jpg)![Doenjangjjigae (Korean fermented soybean paste stew: 된장찌개)](https://www.maangchi.com/wp-content/uploads/2016/01/doejangjjigae-before-590x381.jpg)](https://www.maangchi.com/wp-content/uploads/2016/01/doejangjjigae-before.jpg) 4. Stir in the soybean paste, mixing well. Cover and cook for 20 minutes longer over medium heat. 5. Add the tofu and cook for another 3 minutes. Remove the anchovy pouch and discard. 6. Sprinkle with the green onions and serve as a side dish to rice. Serve it directly from the pot, or transfer to a serving bowl. Everybody can eat together out of the pot, or portions can be ladled out in individual bowls for each person. [![Doenjangjjigae (Korean fermented soybean paste stew: 된장찌개)](https://www.maangchi.com/wp-content/uploads/2016/01/doenjangjjigae-590x431.jpg)![Doenjangjjigae (Korean fermented soybean paste stew: 된장찌개)](https://www.maangchi.com/wp-content/uploads/2016/01/doenjangjjigae-590x431.jpg)](https://www.maangchi.com/wp-content/uploads/2016/01/doenjangjjigae.jpg) ![](https://www.maangchi.com/wp-content/themes/maangchi4/img/icons/print.svg) ![](https://www.maangchi.com/wp-content/themes/maangchi4/img/icons/print.svg) Print recipe Posted on Monday, January 25th, 2016. Last updated on June 24, 2023. Recipe type: [non spicy](https://www.maangchi.com/recipes/non-spicy), [side dish](https://www.maangchi.com/recipes/banchan), [stew](https://www.maangchi.com/recipes/stews) Tagged as [doenjang chigae](https://www.maangchi.com/tag/doenjang-chigae), [doenjang jjigae](https://www.maangchi.com/tag/doenjang-jjigae), [doenjangjjigae](https://www.maangchi.com/tag/doenjangjjigae), [뙨장찌개](https://www.maangchi.com/tag/%EB%99%A8%EC%9E%A5%EC%B0%8C%EA%B0%9C), [Korean cooking](https://www.maangchi.com/tag/korean-cooking-3), [Korean cuisine](https://www.maangchi.com/tag/korean-cuisine-3), [Korean fermented soybean paste stew. Soybean paste stew](https://www.maangchi.com/tag/korean-fermented-soybean-paste-stew-soybean-paste-stew), [korean food](https://www.maangchi.com/tag/korean-food), [Korean kitchen](https://www.maangchi.com/tag/korean-kitchen), [Korean stew](https://www.maangchi.com/tag/korean-stew), [maangchi's doenjang jjigae recipe](https://www.maangchi.com/tag/maangchis-doenjang-jjigae-recipe) ### Get my [Substack](https://maangchi.substack.com/) It's all about Korean cooking and is available to everyone, 100% free and sent out on the first of the month at 3pm. I hope you enjoy it\! ### Buy this recipe's ingredients online I really like [Weee\!](https://sayweee.sjv.io/xkdR7k) they deliver quality packaged and fresh Korean ingredients to the continental USA. Cheaper and better than Amazon! [Check them out](https://sayweee.sjv.io/xkdR7k)\! #### Ingredients are also on Amazon: [![Jaeraesik Soybean Paste, Doenj...](https://m.media-amazon.com/images/I/41LfW5W6ZHL._SL160_.jpg)![Jaeraesik Soybean Paste, Doenj...](https://m.media-amazon.com/images/I/41LfW5W6ZHL._SL160_.jpg)](https://www.amazon.com/dp/B006GLO1PC?tag=cookkorefoodw-20&linkCode=ogi&th=1&psc=1) [Jaeraesik Soybean Paste, Doenj...](https://www.amazon.com/dp/B006GLO1PC?tag=cookkorefoodw-20&linkCode=ogi&th=1&psc=1) [![CJ Haechandle Soybean Paste, K...](https://m.media-amazon.com/images/I/51Gj+prDuSL._SL160_.jpg)![CJ Haechandle Soybean Paste, K...](https://m.media-amazon.com/images/I/51Gj+prDuSL._SL160_.jpg)](https://www.amazon.com/dp/B00EZX6X04?tag=cookkorefoodw-20&linkCode=ogi&th=1&psc=1) [CJ Haechandle Soybean Paste, K...](https://www.amazon.com/dp/B00EZX6X04?tag=cookkorefoodw-20&linkCode=ogi&th=1&psc=1) [![Sempio Doenjang: Traditional K...](https://m.media-amazon.com/images/I/41DbDKhndLL._SL160_.jpg)![Sempio Doenjang: Traditional K...](https://m.media-amazon.com/images/I/41DbDKhndLL._SL160_.jpg)](https://www.amazon.com/dp/B003SWTEHW?tag=cookkorefoodw-20&linkCode=ogi&th=1&psc=1) [Sempio Doenjang: Traditional K...](https://www.amazon.com/dp/B003SWTEHW?tag=cookkorefoodw-20&linkCode=ogi&th=1&psc=1) [![Fisher Queen Korean Dried Anch...](https://m.media-amazon.com/images/I/41S+j1DzNaL._SL160_.jpg)![Fisher Queen Korean Dried Anch...](https://m.media-amazon.com/images/I/41S+j1DzNaL._SL160_.jpg)](https://www.amazon.com/dp/B08BC8C3SQ?tag=cookkorefoodw-20&linkCode=ogi&th=1&psc=1) [Fisher Queen Korean Dried Anch...](https://www.amazon.com/dp/B08BC8C3SQ?tag=cookkorefoodw-20&linkCode=ogi&th=1&psc=1) [![Haetae 1 Lb. Dried Anchovy (fo...](https://m.media-amazon.com/images/I/51626uEFTJL._SL160_.jpg)![Haetae 1 Lb. Dried Anchovy (fo...](https://m.media-amazon.com/images/I/51626uEFTJL._SL160_.jpg)](https://www.amazon.com/dp/B00TY3LBP2?tag=cookkorefoodw-20&linkCode=ogi&th=1&psc=1) [Haetae 1 Lb. Dried Anchovy (fo...](https://www.amazon.com/dp/B00TY3LBP2?tag=cookkorefoodw-20&linkCode=ogi&th=1&psc=1) [![Chung Jung One anchovy stock B...](https://m.media-amazon.com/images/I/41oOmo3vLWL._SL160_.jpg)![Chung Jung One anchovy stock B...](https://m.media-amazon.com/images/I/41oOmo3vLWL._SL160_.jpg)](https://www.amazon.com/dp/B07KKKHCDX?tag=cookkorefoodw-20&linkCode=ogi&th=1&psc=1) [Chung Jung One anchovy stock B...](https://www.amazon.com/dp/B07KKKHCDX?tag=cookkorefoodw-20&linkCode=ogi&th=1&psc=1) [![Korean Dried Anchovy 454g / 1l...](https://m.media-amazon.com/images/I/41P9Z+IlTnL._SL160_.jpg)![Korean Dried Anchovy 454g / 1l...](https://m.media-amazon.com/images/I/41P9Z+IlTnL._SL160_.jpg)](https://www.amazon.com/dp/B0DRNQGLJQ?tag=cookkorefoodw-20&linkCode=ogi&th=1&psc=1) [Korean Dried Anchovy 454g / 1l...](https://www.amazon.com/dp/B0DRNQGLJQ?tag=cookkorefoodw-20&linkCode=ogi&th=1&psc=1) ### 69 Comments: 1. [KrisIllinois](https://www.maangchi.com/author/krisillinois "krisillinois's profile page") Rockford, IL joined 4/24 & has 2 comments Posted [April 4th, 2024 at 10:31 am](https://www.maangchi.com/recipe/doenjang-jjigae#comment-54724 "Permalink to this comment") \\| [Reply to this comment](https://www.maangchi.com/recipe/doenjang-jjigae/comment-page-2?replytocom=54724#respond) or [create a profile](https://www.maangchi.com/join). Hello\! I’ve been following the site for many years and I love the recipes\! I made this for the first time last night and it turned out really well. I didn’t have the anchovies so I subbed a bit of fish sauce. Also, not having zucchini, I used some fresh pumpkin that I grew in the garden last year. A couple thoughts. If you sub something like pumpkin, don’t add it at the beginning. Mine was in 1/4 inch cubes so it only took about 5 min to heat through. I also didn’t put the shrimp in until I added the tofu. It really cooks through quickly and it stays more tender adding it later. I had it with some Eomuk, Kimchi, and Cheonsachae (all homemade, of course!8) I’m very fortunate to work outside of Chicago and have access to a terrific Korean Market!) Keep going, Mangchi\! Mr. Kris 1. [Maangchi](https://www.maangchi.com/author/maangchi "maangchi's profile page") New York City joined 8/08 & has 587 comments Posted [April 8th, 2024 at 7:17 am](https://www.maangchi.com/recipe/doenjang-jjigae#comment-54731 "Permalink to this comment") \\| [Reply to this comment](https://www.maangchi.com/recipe/doenjang-jjigae/comment-page-2?replytocom=54731#respond) or [create a profile](https://www.maangchi.com/join). Hi Kris, Making doenjang jjigae with fresh pumpkin harvested from your own garden sounds even more delicious\! When I make soybean paste stew, I usually add shrimp from the beginning and let them simmer. This is because during the boiling process, the flavors blend well, resulting in a delicious stew. 2. [Bagpuss66](https://www.maangchi.com/author/bagpuss66 "bagpuss66's profile page") Sheffield UK joined 11/18 & has 4 comments Posted [October 1st, 2022 at 8:10 pm](https://www.maangchi.com/recipe/doenjang-jjigae#comment-53923 "Permalink to this comment") \\| [Reply to this comment](https://www.maangchi.com/recipe/doenjang-jjigae/comment-page-2?replytocom=53923#respond) or [create a profile](https://www.maangchi.com/join). Would sweet potato be Ok to use instead of white potato in this recipe ? Many thanks. 3. [Jang-geum](https://www.maangchi.com/author/jang-geum "jang-geum's profile page") Charlotte, NC joined 9/20 & has 26 comments Posted [October 19th, 2020 at 10:10 pm](https://www.maangchi.com/recipe/doenjang-jjigae#comment-51764 "Permalink to this comment") \\| [Reply to this comment](https://www.maangchi.com/recipe/doenjang-jjigae/comment-page-2?replytocom=51764#respond) or [create a profile](https://www.maangchi.com/join). [![](https://www.maangchi.com/wp-content/uploads/2016/01/51764-150x150.jpg)![](https://www.maangchi.com/wp-content/uploads/2016/01/51764-150x150.jpg)](https://www.maangchi.com/wp-content/uploads/2016/01/51764.jpg) Homemade Doenjang-jjigae…delicious…thank you for the recipe\! 1. [Maangchi](https://www.maangchi.com/author/maangchi "maangchi's profile page") New York City joined 8/08 & has 587 comments Posted [November 11th, 2020 at 1:10 pm](https://www.maangchi.com/recipe/doenjang-jjigae#comment-51831 "Permalink to this comment") \\| [Reply to this comment](https://www.maangchi.com/recipe/doenjang-jjigae/comment-page-2?replytocom=51831#respond) or [create a profile](https://www.maangchi.com/join). Delicious! You have many ttukbaegi (earthenware bowls)\! 4. [Sporifix](https://www.maangchi.com/author/sporifix "sporifix's profile page") Houston TX joined 4/20 & has 6 comments Posted [July 6th, 2020 at 7:08 pm](https://www.maangchi.com/recipe/doenjang-jjigae#comment-51300 "Permalink to this comment") \\| [Reply to this comment](https://www.maangchi.com/recipe/doenjang-jjigae/comment-page-2?replytocom=51300#respond) or [create a profile](https://www.maangchi.com/join). I’ve made this several times in different ways and it’s always good. Replaced tofu with chicken once; one time for stock used homemade vegetable stock with a bit of dashi powder in it. It’s always great. I have mine with some Maangchi radish kimchi and a preserved duck egg sliced into it. More comments to read! Jump to page: [\< Previous](https://www.maangchi.com/recipe/doenjang-jjigae/comment-page-1#comments) [1](https://www.maangchi.com/recipe/doenjang-jjigae/comment-page-1#comments) 2 ### Leave a Reply [Click here to cancel reply.](https://www.maangchi.com/recipe/doenjang-jjigae#respond) You must [create a profile](https://www.maangchi.com/join) and be [logged in](https://www.maangchi.com/wp-login.php?redirect_to=https://www.maangchi.com/recipe/doenjang-jjigae) to post a comment. - Fermented soybean paste stew - Other English name(s): Soybean paste stew - Korean name: 된장찌개 - Romanized: Doenjang-jjigae - Recipe type: [non spicy](https://www.maangchi.com/recipes/non-spicy), [side dish](https://www.maangchi.com/recipes/banchan), [stew](https://www.maangchi.com/recipes/stews) - Made with: [doenjang](https://www.maangchi.com/ingredient/soybean-paste), [dried anchovies](https://www.maangchi.com/ingredient/myeolchi), garlic, green chili pepper, green onion, onion, potatoes, shrimp, tofu, water, and zucchini This recipe was originally posted on January 25, 2016 by Maangchi. It was last updated on June 24, 2023. The video has been watched [3,037,626 times on YouTube](http://www.youtube.com/watch?v=Slj_fM1jQVo) & has been liked 47,095 times. See the [Wikipedia entry on this dish](https://en.wikipedia.org/wiki/Doenjang_jjigae "Wikipedia entry for Fermented soybean paste stew"). ## [My cookbooks](https://www.maangchi.com/cookbook/ "Korean cookbooks") [![Maangchis Real Korean Cooking](https://www.maangchi.com/wp-content/themes/maangchi4/img/promo/maangchi-real-korean-cooking-200.jpg)![Maangchis Real Korean Cooking](https://www.maangchi.com/wp-content/themes/maangchi4/img/promo/maangchi-real-korean-cooking-200.jpg)](https://www.maangchi.com/real "Maangchi's Real Korean Cooking") [![Maangchi's Big Book of Korean Cooking](https://www.maangchi.com/wp-content/themes/maangchi4/img/promo/maangchi-big-book-of-korean-cooking-200.jpg)![Maangchi's Big Book of Korean Cooking](https://www.maangchi.com/wp-content/themes/maangchi4/img/promo/maangchi-big-book-of-korean-cooking-200.jpg)](https://www.maangchi.com/big "Maangchi's Big Book of Korean Cooking") Which to get? Both are best sellers and either one is a good choice if you want to learn Korean home cooking. [Maangchi's Real Korean Cooking](https://www.maangchi.com/real "Maangchi's Real Korean Cooking") has all the recipes for all the essential Korean pastes and sauces, but my second book [Maangchi's Big Book of Korean Cooking](https://www.maangchi.com/big "Maangchi's Big Book of Korean Cooking") has more recipes, more photos, and more variety. [Maangchi on YouTube](http://youtube.com/user/Maangchi "Maangchi on YouTube") [Maangchi on Facebook](https://www.facebook.com/maangchi "Maangchi on Facebook") [Maangchi on Twitter](http://www.twitter.com/maangchi "Maangchi on Twitter") [Maangchi on Instagram](http://www.instagram.com/maangchi "Maangchi on Instagram") [Maangchi on TikTok](https://www.tiktok.com/@maangchitime "Maangchi on TikTok") © 2026 Maangchi LLC. All rights reserved. [About your privacy](https://www.maangchi.com/privacy). 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Readable Markdown	Hi everybody\! Today my [doenjang (fermented soybean paste) project](https://www.maangchi.com/recipe/doenjang) is done by releasing this video recipe: How to make one of the most popular and representative doenjang dishes: doenjang-jjigae aka fermented soybean paste stew\! Many Koreans say, “I never get tired of eating kimchi, doenjang-jjigae, and rice!” When a Korean mom chooses the first real meal for her baby, she chooses doenjang-jjigae (or soup made with soybean paste, doenjang-guk) with fluffy white rice. To make it go down easy she mixes the stew with the rice and feeds it to her child. Years later, when the child is grown and living far away, she makes it for them whenever they come home again, because every child has ingrained memories of mom’s doenjang-jjigae. It’s something they know and love and are always comforted with. When some Korean tourists travel to foreign countries, the first place they want to go is a Korean restaurant and eat doenjang-jjiage with rice. “Oh, airplane food upset my stomach, I need something to feel good!” And it works\! One of my friends who has been living in USA for more than 3 decades stashes a small jar of doenjang into her check-in bag when she travels, because her husband can’t keep eating non-Korean food for an extended period of time. She’ll makes a quick doenjang-jjigae for him in their hotel kitchen. There are many types and versions of doenjang-jjigae (like the recipe I posted years ago, [doenjang-jjigae geotjeori bibimbap](https://www.maangchi.com/recipe/doenjang-jjigae-geotjeori-bibimbap)), and this recipe I’m showing you today is my standard that I’ve been using for years. It’s one of my favorite styles of doenjang-jjigae and is in [my cookbook](https://www.maangchi.com/real), too. What makes me more excited about it today is that I made it with my homemade doenjang\! Most of you don’t have homemade doenjang, so you can use store-bought doenjang with the same recipe. It will still be delicious, I promise\! ## Ingredients Serves 2-4 - 1 medium potato, peeled and cut into ½-inch cubes (about 1 cup) - 1 medium onion, cut into ½-inch pieces (about 1 cup) - 1 small zucchini, cut into ½-inch pieces (about 1 cup) - 1 green [Korean chili pepper (cheong-gochu)](https://www.maangchi.com/ingredient/chili-peppers), stemmed and chopped - 4 garlic cloves, minced - 4 large shrimp, shelled, deveined, washed, and coarsely chopped (about ⅓ cup) - 2½ cups water - 7 [dried anchovies](https://www.maangchi.com/ingredient/myeolchi), guts removed - 5 tablespoons [fermented soybean paste (doenjang)](https://www.maangchi.com/ingredient/soybean-paste) - 6 ounces medium-firm [tofu](https://www.maangchi.com/ingredient/tofu), cut into ½-inch cubes (about 1 cup) - 2 green onions, chopped [![homemade doenjang (집된장)](https://www.maangchi.com/wp-content/uploads/2016/01/doenjang-1-590x389.jpg)](https://www.maangchi.com/wp-content/uploads/2016/01/doenjang-1.jpg) ## Directions 1. Combine the potato, onion, zucchini, chili pepper, garlic, and shrimp in a 1½-quart (6 cups) earthenware pot or other heavy pot. 2. Wrap the dried anchovies in cheesecloth (or a dashi bag, a pouch for stock-making sold at a Korean grocery store), and put them into the pot with other ingredients Add water and cover. 3. Cook over medium-high heat for 15 minutes until it starts boiling. If you use a stainless steel pot, it will take less than 15 minutes, about 7 to 8 minutes. [![doenjangjjigae ingredients](https://www.maangchi.com/wp-content/uploads/2016/01/ingredients-590x424.jpg)](https://www.maangchi.com/wp-content/uploads/2016/01/ingredients.jpg)[![Doenjangjjigae (Korean fermented soybean paste stew: 된장찌개)](https://www.maangchi.com/wp-content/uploads/2016/01/doejangjjigae-before-590x381.jpg)](https://www.maangchi.com/wp-content/uploads/2016/01/doejangjjigae-before.jpg) 4. Stir in the soybean paste, mixing well. Cover and cook for 20 minutes longer over medium heat. 5. Add the tofu and cook for another 3 minutes. Remove the anchovy pouch and discard. 6. Sprinkle with the green onions and serve as a side dish to rice. Serve it directly from the pot, or transfer to a serving bowl. Everybody can eat together out of the pot, or portions can be ladled out in individual bowls for each person. [![Doenjangjjigae (Korean fermented soybean paste stew: 된장찌개)](https://www.maangchi.com/wp-content/uploads/2016/01/doenjangjjigae-590x431.jpg)](https://www.maangchi.com/wp-content/uploads/2016/01/doenjangjjigae.jpg) Posted on Monday, January 25th, 2016. Last updated on June 24, 2023. Recipe type: [non spicy](https://www.maangchi.com/recipes/non-spicy), [side dish](https://www.maangchi.com/recipes/banchan), [stew](https://www.maangchi.com/recipes/stews) Tagged as [doenjang chigae](https://www.maangchi.com/tag/doenjang-chigae), [doenjang jjigae](https://www.maangchi.com/tag/doenjang-jjigae), [doenjangjjigae](https://www.maangchi.com/tag/doenjangjjigae), [뙨장찌개](https://www.maangchi.com/tag/%EB%99%A8%EC%9E%A5%EC%B0%8C%EA%B0%9C), [Korean cooking](https://www.maangchi.com/tag/korean-cooking-3), [Korean cuisine](https://www.maangchi.com/tag/korean-cuisine-3), [Korean fermented soybean paste stew. Soybean paste stew](https://www.maangchi.com/tag/korean-fermented-soybean-paste-stew-soybean-paste-stew), [korean food](https://www.maangchi.com/tag/korean-food), [Korean kitchen](https://www.maangchi.com/tag/korean-kitchen), [Korean stew](https://www.maangchi.com/tag/korean-stew), [maangchi's doenjang jjigae recipe](https://www.maangchi.com/tag/maangchis-doenjang-jjigae-recipe)
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