부대찌개 Budaejjigae
A spicy stew of ham, sausage, kimchi and instant noodles, cooked at the table and shared.
Spice: Medium
Jjigae (stew)
된장찌개 Doenjangjjigae
A stew of fermented soybean paste, tofu and vegetables, served bubbling hot with rice.
- Soybean Paste Stew
- Spice: Mild
- Contains seafood
At a glance
| Fact | Details |
|---|---|
| Main ingredients | Soybean paste (doenjang), tofu, zucchini, onion, anchovy stock |
| How it's served | Bubbling hot in a small earthenware pot, with a bowl of rice and side dishes |
| Spice level | Mild — A little warmth. Fine for most people. |
| Diet | Contains seafood — Fish, shellfish, fish sauce, salted seafood (jeotgal) or anchovy stock is a standard ingredient. |
| Allergens | Soy · Wheat · Fish |
| Ask about | Clams or beef are often added; the stock varies by restaurant. |
| On the menu | 된장찌개 (Doenjangjjigae) |
| Also called | doenjang jjigae · dwenjang jjigae · doenjang chigae |
| Region | Nationwide |
Based on the usual recipe. Restaurants vary, so always tell the staff.
How to eat Soybean Paste Stew
Let it cool a little
The earthenware pot keeps the stew boiling for a while. Do not touch the pot, and blow on each spoonful.
Eat it with rice
Take a spoonful of stew with each bite of rice, or spoon some over your rice.
Use your spoon for tofu
Soft tofu and zucchini break apart easily, so a spoon works better than chopsticks.
How to order it
Order it as 된장찌개. It usually comes as a single portion with rice, so one person can order it alone.
- On the menu: 된장찌개
- Usually sold: 1 serving, with rice
Where it comes from
It is also called tojangjjigae. Jjigae first appears in writing as jochi, in the late-Joseon cookbook Siuijeonseo. When stews split off from soups is not known exactly. In the Joseon royal court, jochi were sorted into clear ones and soybean-paste ones. Both were always served at royal meals.
Sources: Encyclopedia of Korean Culture (encykorea.aks.ac.kr)
Similar dishes
김치찌개 Kimchijjigae
A bubbling stew of aged kimchi, pork and tofu, eaten with rice.
Spice: Medium
순두부찌개 Sundubujjigae
A spicy stew of soft, unpressed tofu and seafood, served boiling in an earthenware pot with rice.
Spice: Medium
Questions about Soybean Paste Stew
Is doenjangjjigae vegetarian?
Usually not. The broth is usually made with dried anchovies, and some versions add clams, beef or pork. If you avoid meat or seafood, ask the restaurant.
How spicy is doenjangjjigae?
Mild. Some versions add sliced chili peppers or chili flakes for a little warmth. Most people find it easy to eat.
Can one person order doenjangjjigae?
Yes. It usually comes as a single portion with rice. At Korean BBQ restaurants, it is often ordered after the meat and shared.
- By Jason Kim (Bumsoo)
- Last reviewed October 10, 2026