Baek Jong-won's Golden Doenjang Jjigae (백종원의 황금비율 된장찌개)
Why this food?
This is THE doenjang jjigae that made Baek Jong-won a household name in Korea. His 'golden ratio' formula balances umami-rich doenjang (soybean paste) with the perfect broth consistency, creating a soup that tastes restaurant-quality at home. Korean families have ditched their grandmother's recipes to make this one.
🇰🇷 K-Culture Tip
Doenjang jjigae is Korea's comfort food—every household has their own version passed down through generations. Baek Jong-won's innovation was publicly sharing his exact ratios (doenjang:water:anchovy stock), breaking the traditional 'cook by feel' method. This recipe became so iconic that Korean cooking shows reference it constantly, and it's credited with sparking the 'Korean cooking TV personality' boom of the 2010s.
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Substitute Ingredients
All available at Walmart
| Original | Substitute |
|---|---|
Doenjang (soybean paste) 된장 | Hikari Miso or Wang Doenjang (Korean soybean paste) Hikari or Wang Look for 'Korean doenjang' not Japanese miso—key flavor difference. Walmart carries Wang brand in most locations. Shop at Walmart |
Anchovy and kelp broth (dashi) 멸치 및 다시마 육수 | Swanson Chicken Broth or Imagine Vegetable Broth Swanson or Imagine Baek's golden ratio works with any quality broth base. Use low-sodium to control salt. Skip seafood broth if unavailable—chicken broth is neutral enough. Shop at Walmart |
Zucchini, tofu, mushrooms 호박, 두부, 버섯 | Fresh zucchini, silken tofu, button mushrooms Store brand These are Baek's vegetables of choice—use what's fresh. Korean zucchini is sweeter but American zucchini substitutes perfectly. Tofu brands vary; any silken works. Shop at Walmart |
🛒 Can't find it at Walmart? Try a Korean grocery store
Your Shopping List
Walmart edition
- 3 tablespoons Hikari Miso or Wang Doenjang (Korean soybean paste)
- 4 cups Swanson Chicken Broth or Imagine Vegetable Broth
- 1 zucchini (sliced), 200g tofu (cubed), 150g mushrooms (sliced) Fresh zucchini, silken tofu, button mushrooms
Instructions
- 1
Step 1: In a small bowl, mix 3 tablespoons of doenjang (soybean paste) with 2 tablespoons of water until completely smooth—this is Baek's trick for even distribution without lumps.
- 2
Step 2: Heat 4 cups of anchovy and kelp broth (or store-bought dashi) in a large pot over medium-high heat. Add the doenjang mixture and stir constantly for 2-3 minutes until fully incorporated and the broth turns golden.
- 3
Step 3: Add your protein and vegetables—zucchini slices, tofu cubes, and mushrooms work best. Simmer for 5-7 minutes until vegetables are tender.
- 4
Step 4: Taste and adjust seasoning: add a pinch of salt if needed, but Baek emphasizes restraint—the doenjang already contains plenty of salt.
- 5
Step 5: Add fresh green onion slices in the last 30 seconds of cooking, then serve immediately in a stone pot (or regular pot) while steaming. Serve with hot rice on the side.
