Doenjang jjigae
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| Alternative names | Soybean paste stew |
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| Type | Jjigae |
| Place of origin | Korea |
| Main ingredients | Doenjang |
| Similar dishes | Misoshiru |
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| Korean name | |
| Hangul | 된장찌개 |
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| Hanja | -醬-- |
| Revised Romanization | doenjang-jjigae |
| McCune–Reischauer | toenjang-tchigae |
| IPA | [twe̞n.dʑaŋ.t͈ɕi.ɡɛ̝] |
Doenjang-jjigae or soybean paste stew is a rich, silky jjigae made with doenjang (soybean paste) and available ingredients such as vegetables (scallions, aehobak, radishes, potatoes, chili pepper), mushrooms, tofu, seafood (shrimp, clams) and meat (beef, pork). Often, small amount of gochujang (red chili paste) is added for a hint of heat. It is one of Korea's most-popular jjigae, served from breakfast to late-night.
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