Doenjang Sulbap (된장술밥) — Spicy Korean Soybean Paste Rice Stew (10-Minute Comfort Bowl)
Warm, spicy, and deeply comforting, Doenjang Sulbap is a classic Korean one-bowl meal that truly goes down easy (술술~). It’s the kind of dish you crave on a cold day, after a long day, or whenever you want something bold, hearty, and satisfying.
Think of it as doenjang jjigae meets a rice soup: thinly sliced beef is sautéed with fermented soybean paste, then simmered with rice, tofu, zucchini, mushrooms, and green chili peppers until the broth becomes rich and savory. Best of all, it can easily be made without meat while still delivering deep umami flavor.
What is “Tojang / Doenjang” in this recipe?
This recipe uses tojang (토장) along with gochujang and gochugaru to build a deeper, bolder stew base. Tojang is a type of Korean fermented soybean paste, closely related to doenjang, but often more concentrated and rustic in flavor.
If tojang isn’t available, regular doenjang works perfectly and is traditionally used in Korean soups and stews. Both provide the signature savory, fermented depth that defines this dish.
Why You'll Love This Recipe
One-Pot Wonder: Minimal cleanup means more time to savor your meal.Deep Umami Flavor: The combination of doenjang, gochujang, and rich beef creates an incredibly complex and savory broth.
Versatile: Enjoy it as a complete meal or a satisfying snack with your favorite drinks.
Quick & Easy: With just 10 minutes of prep and 10 minutes of cooking, it's perfect for busy weeknights.
Ingredients
Main
- Cooked rice – 1 bowl (about 210 g / 1 packed cup)
- Thinly sliced beef belly or brisket (우삼겹 or 차돌박이 / chadolbagi) – 100 g (3.5 oz)
- Grapeseed oil – 1 Tbsp (or any neutral oil)
Vegetables & Tofu
- Korean zucchini (애호박) – 50 g (about 1/6 medium), diced
- Onion – 50 g (about 1/4 medium), diced
- Tofu – 70 g (about 2.5 oz), diced
- Green onion – 20 g, sliced diagonally
- Cheongyang green chili peppers (청양고추) – 4, sliced (adjust to taste)
- Fresh shiitake mushrooms – 2, diced (about 45 g)
Seasoning (Flavor Base)
- Tojang (토장) – 2 Tbsp (20 g)
- Gochujang – 1 Tbsp (10 g)
- Gochugaru (Korean red pepper flakes) – 1 Tbsp (10 g)
- Minced garlic – 1 Tbsp (10 g)
Broth
- Water – 500 ml (about 2 cups + 2 Tbsp)
- Optional broth cubes or rings (fish + vegetable based only)
Substitutions
- No tojang? Use doenjang instead
- No broth cubes? Use anchovy-kelp stock or plain water and adjust seasoning
- No cheongyang peppers? Substitute serrano (spicy) or jalapeño (milder)
- No beef? Omit it and increase mushrooms or tofu for a satisfying meat-free version
How to Make Doenjang Sulbap (Step-by-Step)
Step 1) Prep & chop (10 minutes)
Dice zucchini, onion, tofu, and shiitake into about 1 cm (½-inch) cubes.
Slice green onion and peppers on a diagonal (~0.5 cm thick).
Tip: This recipe is perfect for using leftover “odds-and-ends” vegetables—keep the cubes small so everything cooks fast.
Step 2) Sauté beef + bloom the seasoning (about 4–5 minutes)
Heat a pot over medium heat. Add beef + oil and stir-fry 2–3 minutes until the fat renders and the meat is mostly cooked.
Add:
- tojang
- gochujang
- gochugaru
Stir-fry about 2 minutes to toast (“bloom”) the chili and deepen the paste flavor.
Step 3) Add rice + broth, then boil (about 2 minutes)
Add the cooked rice and stir-fry 1 minute so it soaks up the seasoned oil.
Pour in:
500 ml water
broth rings/cubes (if using)
Bring to a strong boil over high heat.
Step 4) Add vegetables + tofu, finish (about 5 minutes)
When it’s boiling, add:
- zucchini, onion, tofu, shiitake
- green onion, sliced peppers
- minced garlic
Taste and adjust:
- More heat: extra gochugaru
- More depth: a small spoon of doenjang/tojang
- Too strong: splash of water
Tips & Variations
- Spice Level: Adjust the amount of Cheongyang chili peppers and gochugaru to your preference. For less spice, omit the fresh chilies. For more, add extra chili flakes.
- Protein Alternatives: While beef brisket is traditional, pork belly or even shrimp can be used. For a vegetarian option, omit the meat and add more mushrooms or a plant-based protein.
- Vegetable Variety: Incorporate other vegetables like potato, radish, enoki mushrooms, or spinach for added flavor and nutrition.
- Egg Addition: For extra richness, crack an egg directly into the bubbling stew a minute or two before serving, allowing it to poach gently.
- Serving Suggestion: Enjoy your Doenjang Soolbap directly from the pot, or ladle it into individual bowls. It pairs wonderfully with a side of kimchi or other banchan (small Korean side dishes).
Storage & Reheating
Doenjang Soolbap is best enjoyed fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if the stew has thickened too much.
This Doenjang Soolbap recipe offers a delightful and authentic taste of Korean comfort food. Its ease of preparation and robust flavors make it a perfect addition to your culinary repertoire. Enjoy this spicy, warming, one-pot wonder!
FAQ
Is this the same as doenjang jjigae?
It’s closely related, but sulbap leans more “one-bowl meal” because rice is cooked into the stew, making it thicker and more filling. Doenjang jjigae is the broader category of Korean soybean paste stew.How spicy is it with 4 cheongyang peppers?
Pretty spicy. If you’re unsure, start with 1–2 peppers (or remove seeds), then add more later.Keywords you’ll naturally hit in this post: doenjang sulbap, Korean soybean paste stew with rice, spicy doenjang soup, quick Korean stew, easy Korean comfort food.
