Easy Korean Home Meal: Doenjang Jjigae (Soybean Paste Stew) & Sausage Stir-fry
The Ultimate Comfort Food Ready in 20 Minutes Are you craving an authentic Korean home meal that is healthy, delicious, and incredibly easy to make? Look no further. Today, I’m…
The Ultimate Comfort Food Ready in 20 Minutes
Are you craving an authentic Korean home meal that is healthy, delicious, and incredibly easy to make? Look no further. Today, I’m sharing a recipe for an Easy Korean Dinner Doenjang Jjigae as part of the “golden duo” of the Korean dinner table: Doenjang Jjigae (Soybean Paste Stew) and Soseji-yachae-bokkeum (Sausage Stir-fry). This combination is so satisfying that we call it a “Rice Thief” in Korea—it makes your rice disappear in seconds!
Ingredients for Your Korean Dinner
1. For the Doenjang Jjigae (Stew):
The Broth: 600ml water + 3 tbsp Chicken Stock (Skip for a Vegan Korean recipe).
The Core: 2 tbsp Doenjang (Korean fermented soybean paste).
The Veggies: 1 Large Potato (cubed), 1/2 Onion (cubed), 1/2 Zucchini (cubed).
The Protein: 1/2 block of firm Tofu (cubed).
Optional: 1 Green chili and 1 tbsp Gochugaru (Red pepper flakes) for a spicy kick.
2. For the Sausage Stir-fry (Sso-ya):
Main: Your favorite sausages or ham.
Veggie: 1/4 Onion.
The Sauce: 2 tbsp Ketchup + 2 tbsp Tonkatsu Sauce.
Step 1: Preparing the Savory Stew
Prep the Pot: Add the cubed potatoes, onions, and zucchini into a pot.
Seasoning: Pour in 600ml of water. Add 2 tbsp of Doenjang and 1 tbsp of fish sauce (omit fish sauce for a vegan version).
The Simmer: Boil for 10-15 minutes until the potatoes are tender and the flavors meld together.
Step-by-Step Cooking Guide
Finish: Add the tofu and simmer for another 3 minutes. If you want it spicy, stir in a tablespoon of Gochugaru at the very end.
Step 2: Making the Famous ‘Sso-ya’ (Sausage Stir-fry)
The Cut: Slice your sausages diagonally to allow the sauce to coat them better.
Sear: Heat oil in a pan over medium heat and fry the sausages until golden brown.
Toss: Add the onions and stir-fry for 1 minute until slightly soft.
Glaze: Pour in the ketchup and tonkatsu sauce. Toss quickly for 30-40 seconds on high heat for a shiny, delicious glaze.
Expert Tips for the Best Results
One of the reasons this Easy Korean Dinner Doenjang Jjigae is so special is the potato. Adding a large potato thickens the broth slightly and provides a hearty, starchy texture that pairs perfectly with rice.
Substitution: If you can’t find Doenjang, Miso can be used, but since Doenjang is saltier and deeper, adjust your seasoning carefully.
The Best Bite: In Korea, we love to mash the soft-boiled potatoes and tofu into our rice, then top it with a sweet and salty piece of sausage.
Watch the Full Video Tutorial
Want to see this Easy K-Bap recipe in action? Check out my YouTube video below for the full visual guide, including my secret clean-up tips!
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Check out my previous recipe: [Sticky Gochujang Chicken Wings].
Leave a comment below: What do you think of this Easy Korean Dinner Doenjang Jjigae? Which one is your favorite, the stew or the sausages?
