Hearty Korean Beef and Soybean Paste Stew (So-gogi Doenjang Jjigae)
Hearty Korean Beef and Soybean Paste Stew (So-gogi Doenjang Jjigae)
Simmering Delicious Beef Doenjang Jjigae: A Perfect Comforting Meal
I decided to make a hearty and savory beef and soybean paste stew (Doenjang Jjigae) with some beef I had for stewing. The rich broth, tender beef, and various vegetables combine to create a deep, satisfying flavor. This stew is a staple in my home, always delicious and never gets old. Simmering it in a ttukbaegi (Korean earthenware pot) completes this wonderful meal that the whole family will love.
Ingredients- 100g stewing beef
- 1 to 1.5 cups broth (water, anchovy-kelp broth, or rice water)
- 1/2 block firm tofu
- 1/2 zucchini or Korean squash
- 1/2 onion
- 1/2 stalk green onion (scallion)
- 1 Korean green chili pepper (optional)
- 1/2 Tbsp minced garlic
- 1 to 1.5 Tbsp doenjang (Korean soybean paste, adjust to taste)
Cooking Instructions
Step 1
Before you start cooking, prepare all your ingredients by cutting them into bite-sized pieces. Dice the tofu into 1.5cm cubes. Slice the zucchini and onion into half-moon shapes. Chop the green onion and Korean green chili pepper diagonally.
Step 2
Place the 100g of beef into a preheated ttukbaegi (earthenware pot) over medium heat. Do not add any oil. Sauté the beef until the surface is no longer pink and begins to brown slightly.
Step 3
Once the beef is partially cooked, pour in 1 to 1.5 cups of your chosen liquid: broth, rice water, or plain water. Using anchovy-kelp broth will add a deeper, more savory flavor. Rice water can help to mellow out the saltiness of the doenjang.
Step 4
As the liquid comes to a boil, add 1 to 1.5 tablespoons of doenjang to the pot and stir to dissolve. It’s best to start with 1 tablespoon, taste, and add more if needed, as the saltiness of homemade doenjang can vary. Adjusting the amount based on your doenjang is key.
Step 5
Add 1/2 tablespoon of minced garlic to enhance the rich, savory aroma of the doenjang.
Step 6
Add all the prepared vegetables, including the zucchini and onion, to the pot and let them cook together. The vegetables will release their natural sweetness and refreshing flavors into the broth.
Step 7
Once the stew begins to boil vigorously, reduce the heat to medium-low and simmer for about 5 to 7 minutes. This allows the flavors of the ingredients to meld together beautifully as the broth reduces slightly.
Step 8
When the stew comes to a rolling boil again, add the chopped Korean green chili pepper if you like a little heat. You can omit this if you prefer a milder stew.
Step 9
Finally, add the sliced green onions and simmer for another moment. This will infuse the stew with their fresh, aromatic essence.
Step 10
Gently place the diced tofu into the pot. Arrange it nicely on top of the stew. Be careful not to break the tofu as you add it.
Step 11
Simmer for just another 1 to 2 minutes, or until the tofu is heated through. Avoid overcooking, as the tofu can become mushy. Look at it bubbling away – it’s making your mouth water already!
Step 12
Your delicious and savory Beef Doenjang Jjigae is ready! Serve it hot with a bowl of rice. You’ll find yourself finishing two bowls in no time!
