Ratings
4
out of 5
137
user ratings
Your rating
or to rate this recipe.
Have you cooked this?
or to mark this recipe as cooked.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Dawn
Can miso be substituted for the doenjang?
Allison
Could I substitute kombu for the dasima?
Katie
This is pretty good but really needs the flavor of a green Korean Chile pepper (or Serrano in a pinch) to be exactly how I like it. I also usually add potatoes to my Doenjang jjigae- they soak up the flavors and become salty and addictive.
Katie
No, the flavor profiles are very different. Doenjang is deeper and earthier and just a unique taste. Miso really doesn’t come close. Could you sub it? Sure. But it won’t be the same dish. Especially considering the tensions between Japan and Korea I think it would be in bad taste… make Miso soup instead.
SG
This is an umami bomb. Great flavors, great recipe. A couple of thoughts on variations. If you'd like a bit more depth substitute ssamjang for some of the doenjang. Next time I will make it as a stand alone dish without the meat because with just a few minutes in the broth the meat doesn't take on the flavors. The meat becomes the weak element, even with good ribeye. So will try grilling the steak and serving doenjang jjigae as a side.
Patrick
I had the same question. According to Google, it's the same thing.
rey
Use tofu instead of steak. Skip anchovies to keep it vegan If required.
Hong
Add dashi msg to the dish at the end. It will taste just like one you would taste at a Korean restaurant.
Michelle
Did it with just radish and zucchini, and some salmon, but tofu would be great. Tastes near identical to k town comfort food
KRo
For the person who asked about brand of doenjang: I bought the Sempio brand that came in a 900 g. jar (English label simply says “Doenjang, Soybean Paste, Authentic”). The ingredients only include water, soybeans, salt and alcohol—and the taste is phenomenal! Salty, rich tasting, a little sweet (almost fruity), kinda reminds me of dark brown miso.
Linda
What brand of doenjang do you suggest? New to Korean cooking and baffled by the choices.
Brushjl
Delicious, agree with one of the reviewers that a hot pepper or two would be welcome.
SG
This is an umami bomb. Great flavors, great recipe. A couple of thoughts on variations. If you'd like a bit more depth substitute ssamjang for some of the doenjang. Next time I will make it as a stand alone dish without the meat because with just a few minutes in the broth the meat doesn't take on the flavors. The meat becomes the weak element, even with good ribeye. So will try grilling the steak and serving doenjang jjigae as a side.
Mary L
If dasima=kombo, I thought kombo shouldn’t be boiled or it gets slimy according to my [japanese] making dashi recipe?
Katrina
I prepared this according to the recipe and it was just too yummy! Looking forward to more opportunites to incorporate doenjang! Especially coffee can bread!
Jane
What is the Korean radish please.
LC
White daikon radish in western grocery.
P. Howard
can swap out tofu for the beef & use dried anchovies if available
Katie
This is pretty good but really needs the flavor of a green Korean Chile pepper (or Serrano in a pinch) to be exactly how I like it. I also usually add potatoes to my Doenjang jjigae- they soak up the flavors and become salty and addictive.
Dennis Prinz
Can I substitute salt with sugar?
rey
Use tofu instead of steak. Skip anchovies to keep it vegan If required.
Dawn
Can miso be substituted for the doenjang?
Katie
No, the flavor profiles are very different. Doenjang is deeper and earthier and just a unique taste. Miso really doesn’t come close. Could you sub it? Sure. But it won’t be the same dish. Especially considering the tensions between Japan and Korea I think it would be in bad taste… make Miso soup instead.
Allison
Could I substitute kombu for the dasima?
Patrick
I had the same question. According to Google, it's the same thing.
Private notes are only visible to you.
