For visitors exploring Myeongdong, trying traditional Korean dishes is a must. Among the many choices, two of the most beloved and representative stews are Doenjang Jjigae (Soybean Paste Stew) and Kimchi Jjigae (Kimchi Stew). These hearty, flavorful stews are staples of Korean dining and are easily found in Myeongdong’s countless restaurants. But what makes them so special? Let’s take a closer look at their unique characteristics and why they’re highly recommended for first-time visitors.
What Are Doenjang Jjigae and Kimchi Jjigae?
| Dish Name | Key Ingredients | Taste Profile | Why You Should Try It |
| Doenjang Jjigae | Soybean paste, tofu, mushrooms, vegetables, and seafood | Earthy, rich, slightly salty with a deep umami flavor | Represents traditional Korean flavors, often served in Korean households as a comfort food. |
| Kimchi Jjigae | Aged kimchi, tofu, pork, onions, and garlic | Spicy, tangy, slightly sour with a savory base | Known for its bold and robust taste; a perfect introduction to spicy Korean cuisine for beginners. |
Doenjang Jjigae and Kimchi Jjigae share the comforting nature of Korean stews but have distinct differences in taste and ingredients. Doenjang Jjigae is made from fermented soybean paste (similar to Japanese miso), giving it a rich, earthy flavor. It’s loaded with tofu, mushrooms, and vegetables, making it a healthy yet satisfying dish.
In contrast, Kimchi Jjigae is made using aged kimchi and usually includes pork, resulting in a tangy, spicy flavor profile. The longer the kimchi has been fermented, the more complex and delicious the stew becomes. This dish is especially recommended for those who love bold and spicy food.
How to Enjoy These Stews Like a Local
- Pair with a Bowl of Rice: Both Doenjang Jjigae and Kimchi Jjigae are usually served with a bowl of steamed white rice. The rice balances the strong flavors of the stew.
- Add Banchan (Side Dishes): Expect a variety of side dishes such as kimchi, pickled radish, and seasoned vegetables to accompany your meal. These not only add flavor contrast but also elevate the dining experience.
- Try Mixing It Together: Some locals like to mix the rice directly into the stew, making it a hearty and flavorful combination. If you want to try it, don’t hesitate to follow suit!
Doenjang Jjigae vs. Kimchi Jjigae: Which One Should You Choose?
| Feature | Doenjang Jjigae | Kimchi Jjigae |
| Spice Level | Mild, suitable for beginners | Spicy, recommended for those who enjoy bold flavors |
| Main Ingredient | Soybean paste | Kimchi and pork |
| Best For | Trying authentic Korean stews for the first time | Experienced spicy food lovers |
| Texture | Thick, creamy, and slightly grainy due to the paste | Broth is more watery and filled with kimchi pieces |
| Pairing | Pairs well with seafood and vegetables | Best paired with fatty pork and tofu |
If you prefer a milder, umami-rich taste, start with Doenjang Jjigae. It’s hearty, nutritious, and offers a good introduction to Korean stews. For those who are more adventurous and can handle spicier foods, Kimchi Jjigae is the way to go. Its tangy, spicy kick will leave a lasting impression and is sure to be a memorable culinary experience.
Final Thoughts - A Stew for Every Palate
Whether you choose Doenjang Jjigae or Kimchi Jjigae, you’re in for a delicious and satisfying meal. These two dishes represent the soul of Korean cuisine and are perfect for anyone looking to explore authentic Korean flavors. When visiting Myeongdong, make sure to set aside time to sit down at a local restaurant and enjoy one (or both!) of these iconic stews. Happy eating!