Doenjang Jjigae (Korean soybean paste stew) is one of the most comforting dishes in Korean home cooking. Rich, savory, and deeply satisfying, it's a meal that many Korean families enjoy year-round.
Chef Jung Ho Young, one of Korea's best-known celebrity chefs, recently shared his version of Chadol Doenjang Sulbap—a hearty meal made by pouring hot soybean paste stew over a bowl of rice.
Inspired by Chef Jung Ho Young's recipe, this healthier adaptation keeps the rich flavors of traditional Korean Doenjang Jjigae while making a few thoughtful changes. Konjac brown rice replaces white rice, making the meal lighter and lower in carbohydrates without sacrificing comfort or flavor.
If you'd like to learn Chef Jung Ho Young's original cooking techniques, we also recommend watching his YouTube video after reading this recipe.
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| Jung Ho Young Doenjang Sulbap |
Table of Contents
- Why You'll Love This Recipe
- About Chef Jung Ho Young
- What Is Sulbap?
- Ingredients
- Step-by-Step Instructions
- Healthy Changes from the Original Recipe
- Korean Food Culture
- Low-Carb Tips
- Nutrition Facts
- Frequently Asked Questions
- Conclusion
Why You'll Love This Recipe
- A comforting Korean meal that's easy enough for weeknight dinners
- High in protein from beef brisket and tofu
- Lower in carbohydrates by using konjac brown rice
- Rich, savory flavor from authentic Korean doenjang
- Ready in about 30 minutes
- A delicious introduction to Korean home cooking
About Chef Jung Ho Young
Chef Jung Ho Young is one of Korea's best-known Japanese cuisine chefs. Through television appearances and his YouTube channel, he has become popular for teaching practical recipes that home cooks can easily recreate.
His cooking style focuses on maximizing flavor with simple ingredients and approachable techniques rather than complicated restaurant methods.
In his original Chadol Doenjang Sulbap recipe, Chef Jung Ho Young serves rich soybean paste stew over steamed white rice. This healthier version keeps his core cooking techniques while replacing the rice with konjac brown rice for a lighter everyday meal.
What Is Sulbap?
Despite its name, Sulbap does not contain alcohol.
In Korean food culture, Sulbap refers to a comforting meal where hot soup or stew is poured over rice and served bubbling hot. It's often enjoyed after drinking or whenever people crave a warm, hearty meal.
Chef Jung Ho Young's Chadol Doenjang Sulbap combines Korea's beloved soybean paste stew with rice, creating a satisfying one-bowl comfort food that's perfect for chilly days.
Ingredients (2 Servings)
Main Ingredients
- 200 g (7 oz) thinly sliced beef brisket
- 1/2 block firm tofu
- 1/3 zucchini, diced
- 1/2 onion, diced
- 1 green onion, sliced
- 1 tablespoon minced garlic
Stew Seasoning
- 2 tablespoons Korean doenjang (Korean soybean paste)
- 1 tablespoon gochujang (Korean chili paste)
- 2 tablespoons Korean chili flakes (gochugaru)
- 500 ml (2 cups) water
- 1 tablespoon oyster sauce
- 1 tablespoon tuna extract (or Korean tuna sauce)
Use authentic Korean doenjang, not Japanese miso. Although both are fermented soybean pastes, they are made differently and have distinct flavors. Korean Doenjang has a much deeper, earthier taste that is essential for authentic Doenjang Jjigae.
For Serving
- 100–150 g cooked white rice
- or 100–150 g konjac brown rice (recommended for a lower-carb version)
Step-by-Step Instructions
Step 1. Prepare the Ingredients
Dice the tofu, zucchini, and onion into bite-sized pieces. Slice the green onion and set everything aside.
Step 2. Cook the Beef
Heat a pot over medium heat and cook the beef brisket until it begins to release its flavorful fat.
Step 3. Build the Flavor Base
Add the minced garlic, Korean doenjang, and gochujang. Stir everything together until the beef is well coated with the seasonings.
Step 4. Add the Chili Flakes
Reduce the heat to low and stir in the Korean chili flakes. Cook gently for about a minute to bring out their aroma without burning them.
Korean chili flakes can burn quickly over high heat, creating a bitter taste. Cooking them gently over low heat helps develop a deeper color and richer flavor.
Step 5. Simmer the Stew
Pour in the water, then season with the oyster sauce and tuna extract. Add the zucchini, onion, and green onion, then bring the stew to a gentle boil.
Step 6. Add the Tofu
Once the stew is boiling, gently add the tofu and simmer for a few more minutes until all of the flavors come together.
Step 7. Make the Sulbap
Place the cooked rice or konjac brown rice into a small serving pot or bowl. Pour the hot Doenjang Jjigae over the rice and serve immediately while bubbling hot.
Healthy Changes from the Original Recipe
Chef Jung Ho Young's original Chadol Doenjang Sulbap is a comforting Korean meal built around rich soybean paste stew and steamed white rice. This healthier adaptation keeps his cooking techniques while making a few thoughtful ingredient changes for a lighter everyday version.
Konjac Brown Rice Instead of White Rice
Traditional Sulbap is served with steamed white rice. This version uses konjac brown rice, which lowers the carbohydrate content while adding more fiber and helping you feel full longer.
High in Protein
Beef brisket and tofu provide plenty of protein, making this stew satisfying enough to enjoy as a complete one-bowl meal.
Add Vegetables in Moderation
For extra fiber and nutrients, you can add one or two mushrooms or a small handful of spinach or napa cabbage.
Avoid adding too many extra vegetables, however, as they can dilute the broth and reduce the rich, savory flavor that makes Doenjang Jjigae so comforting.
Use Authentic Korean Doenjang
This recipe should be made with Korean doenjang rather than Japanese miso. Although both are fermented soybean pastes, Korean doenjang has a deeper, earthier flavor that's essential for authentic Doenjang Jjigae.
Korean Food Culture
Doenjang Jjigae is one of the most common meals in Korean households. Unlike dishes reserved for holidays or celebrations, it's everyday comfort food that many families enjoy several times a month.
Every household has its own version. Some add seafood, while others prefer beef, pork, mushrooms, or seasonal vegetables depending on what's available.
Serving hot stew over rice, as in Sulbap, is another comforting way Koreans enjoy this classic dish, especially on cold days or whenever a warm, filling meal is needed.
Low-Carb Tips
- Use konjac brown rice instead of white rice to reduce carbohydrates.
- Add one or two mushrooms for extra fiber without significantly changing the flavor.
- A small handful of spinach or napa cabbage adds nutrition while keeping the stew balanced.
- If adding extra vegetables, avoid overcrowding the pot so the broth stays rich and flavorful.
- Leftover stew often tastes even better the next day as the flavors continue to develop.
Estimated Nutrition Facts
| Serving Size | 1 serving (based on 2 servings) |
| Calories | Approximately 420 kcal |
| Protein | 27–31 g |
| Carbohydrates | 18–24 g (using konjac brown rice) |
| Fiber | 5–7 g |
| Fat | 24–28 g |
| Sodium | Varies depending on the brands of doenjang and seasonings used. |
Nutrition information is an estimate and may vary depending on ingredients, brands, and portion sizes.
Frequently Asked Questions
Can I use Japanese miso instead of Korean doenjang?
It's not recommended. Korean doenjang has a much deeper and more robust flavor than Japanese miso, giving Doenjang Jjigae its signature taste.
What can I use instead of tuna extract?
Korean anchovy sauce is the closest substitute. If that's unavailable, a small amount of fish sauce or soy sauce can also work, although the flavor will be slightly different.
Can I use a different cut of beef?
Yes. Thinly sliced chuck, brisket, or even pork work well in this recipe. Choose a cut with a little fat for the best flavor.
Does Sulbap contain alcohol?
No. Despite its name, Sulbap does not contain alcohol. It simply refers to a comforting Korean meal where hot soup or stew is served over rice.
Can I make the stew ahead of time?
Yes. Store it in an airtight container in the refrigerator for up to three days. Many Koreans find that Doenjang Jjigae tastes even richer the following day.
Conclusion
This Healthy Chadol Doenjang Sulbap, inspired by Chef Jung Ho Young's original recipe, proves that comforting Korean home cooking can easily fit into a balanced lifestyle.
By replacing white rice with konjac brown rice while keeping the rich flavors of authentic Korean doenjang, you can enjoy a satisfying meal that's both hearty and lighter in carbohydrates.
Whether you're exploring Korean cuisine for the first time or looking for healthier Korean recipes, this comforting stew is a wonderful place to start.
For the original recipe and Chef Jung Ho Young's cooking techniques, be sure to watch his YouTube video as well.
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