The star ingredient in this traditional Korean stew is fermented soybean paste (doenjang). Although there are many variations, this hearty dish typically consists of a flavorful broth that is enriched with rice water, anchovies, kelp, and a generous amount of soybean paste.

The usual additions include different vegetables such as zucchini, onions, scallions, and radishes, as well as tofu, meat, or seafood. Doenjang jjigae is one of the most common stews in Korean cuisine, and it is usually served with rice on the side.