Which Korean stew is made with fermented soybean paste?

The Korean stew made with fermented soybean paste is doenjang jjigae. Its defining ingredient is doenjang, a savory Korean paste made by fermenting soybeans with salt and brine.

Doenjang jjigae commonly contains tofu and vegetables such as zucchini, potato, onion, scallions, radish, garlic, and Korean chili peppers. Dried anchovies are often used to build the broth, while beef, clams, shrimp, mushrooms, or other seafood can be added. The exact recipe varies by household and region.

The history of doenjang reaches back to Korea’s Three Kingdoms period. The Samguk sagi records soybean-based fermented sauces being served at the wedding of Silla’s King Sinmun in 683 CE. Doenjang jjigae is often confused with doenjang-guk: jjigae is generally thicker and more ingredient-heavy, while guk is a lighter soup served alongside rice. Sundubu jjigae instead centers on soft tofu, and kimchi jjigae is based on kimchi rather than fermented soybean paste.