Hearty Tofu and Soybean Paste Stew (Dubu Jjageuli)
Hearty Tofu and Soybean Paste Stew (Dubu Jjageuli)
Easy and Delicious Tofu Soybean Paste Stew Recipe
As the weather turns chilly, a warm and comforting meal sounds just right, doesn’t it? Today, we’re making a ‘Tofu Soybean Paste Stew,’ which is not only simple to prepare but also incredibly delicious. The combination of tofu and soybean paste is a classic for a reason! This stew offers a flavor profile that’s a delightful middle ground between a standard soybean paste soup (doenjang jjigae) and a very thick, intensely flavored soybean paste dip (gangdoenjang). It’s a guaranteed rice-lover’s dream!
Main Ingredients- 1/2 block firm tofu (approx. 150g), sliced into 1.5cm thick flat pieces
- 100g minced beef or minced pork
- 1/4 onion (approx. 50g), finely minced
- 1/2 green onion (approx. 50g), chopped
- 1 green chili pepper (approx. 10g), seeds removed and finely minced
- 1 red chili pepper (approx. 10g), seeds removed and finely minced
Cooking Instructions
Step 1
Slice the tofu into flat, approximately 1.5cm thick pieces for easy eating. Many store-bought tofu blocks are conveniently pre-portioned, making this step even simpler.
Step 2
Finely mince the onion. For an even smoother texture and deeper flavor in the stew, aim for pieces smaller than 0.5cm.
Step 3
Remove the stems from the green and red chili peppers, shake out the seeds, and then finely mince them to a size similar to the minced onion. This adds a lovely color and a subtle kick.
Step 4
Chop the green onion finely. Using both the white and green parts will add a wonderful aroma to the stew.
Step 5
In a pot or a Korean earthenware pot (ttukbaegi), pour in about 400ml (approximately 2 cups) of water. It’s best to start with less water and let it reduce as it simmers, rather than adding too much at the beginning.
Step 6
Add the soybean paste to the water and stir until it’s fully dissolved. Be mindful of the saltiness, especially if you’re using homemade soybean paste, which tends to be saltier than commercial varieties. Taste and adjust the amount as needed.
Step 7
Once the soybean paste broth comes to a simmer, carefully arrange the sliced tofu pieces in a single layer at the bottom of the pot. This ensures the tofu absorbs the flavorful broth evenly.
Step 8
Evenly spread the minced meat (beef or pork) over the tofu. Bring it to a simmer over medium heat. As the meat cooks, it will release its savory juices, enriching the stew’s flavor.
Step 9
Once the meat is partially cooked, gently layer the minced onion, chili peppers, and green onions on top. These vegetables will soften and release their natural sweetness and fragrance as they cook. Continue to simmer.
Step 10
Finally, stir in the red chili flakes (gochugaru). This will add a pleasant spiciness and depth of flavor, giving the stew its characteristic appetizing color.
Step 11
Let the stew simmer gently over medium-low heat until the liquid has reduced to a thick, stew-like consistency (jjageuli). This usually takes about 5-7 minutes. Spooning some of the broth over the ingredients occasionally will help the flavors meld beautifully. You’re looking for a ‘jjageuli’ consistency, meaning it’s not soupy but has just enough liquid to coat the ingredients.
Step 12
Your delicious Tofu Soybean Paste Stew is ready! Serve it hot over a bowl of rice, or enjoy it as is with a spoon. A truly satisfying and comforting meal awaits!
