Doenjang sulbap is a hearty Korean soybean paste stew meant to be eaten mixed right into the rice — that is the "sulbap" style. This recipe by Chef Jong Ho Yong builds deep flavour by rendering the fat from brisket or pork belly first, then layering in doenjang, gochujang, and gochugaru before adding water and vegetables. The result is a rich, complex broth packed with umami that tastes like it simmered for hours.

Ingredients

  • Thinly sliced brisket or pork belly
  • 2 tbsp doenjang (Korean fermented soybean paste)
  • 1 tbsp gochujang (Korean red chili paste)
  • 2 tbsp gochugaru (Korean red pepper flakes)
  • 3-4 cloves garlic, minced
  • 1 tbsp oyster sauce
  • 1 tbsp tuna extract (or fish sauce as a substitute)
  • 500 ml water
  • Assorted vegetables (onion, zucchini, green onion)
  • Tofu, cubed
  • Steamed rice

Singapore Swap

Doenjang and gochujang are both available at FairPrice (CJ Haechandle brand) and Korean marts along Tanjong Pagar carry premium options like Sempio. Tuna extract (chamchi aekjeot) can be found at Korean marts — if you cannot find it, substitute with fish sauce from any supermarket. Thinly sliced brisket or pork belly is easy to pick up at any wet market or from the meat counter at FairPrice Finest. For tofu, grab a firm block from the chilled section at any supermarket.

Instructions

  1. Cook the thinly sliced brisket or pork belly in a pot over medium heat until the fat renders out. Let the meat get slightly crispy and golden — this rendered fat becomes the flavour base for the entire stew.
  2. Stir in the minced garlic, 2 tablespoons of doenjang, and 1 tablespoon of gochujang. Saute everything together until the paste becomes aromatic and starts to darken slightly.
  3. Lower the heat and add 2 tablespoons of gochugaru, stirring continuously. This step is crucial for building depth of flavour — the gochugaru blooms in the hot fat and paste, releasing its smoky sweetness.
  4. Pour in 500 ml of water, then add the oyster sauce and tuna extract (or fish sauce). Stir well to dissolve the paste into the broth.
  5. Add the assorted vegetables — onion, zucchini, and green onion — and let the stew simmer until the vegetables are soft and tender.
  6. Add the cubed tofu and let it warm through in the broth for a few minutes without stirring too aggressively, so the tofu holds its shape.
  7. Serve sulbap style by mixing the steamed rice directly into the pot of stew, or pour the soup over a bowl of rice. Recipe by Chef Jong Ho Yong.

Tips

Do not skip the step of adding gochugaru on lower heat and stirring continuously — this is the crucial moment that builds the deep, layered flavour of the entire stew.

Rendering the fat from the meat first is essential. It gives the broth a rich, silky body that water alone cannot achieve.

Leftover stew tastes even better the next day. The doenjang continues to deepen in flavour overnight in the fridge.