Rich and Savory Beef Doenjang Jjigae (Korean Soybean Paste Stew)
Rich and Savory Beef Doenjang Jjigae (Korean Soybean Paste Stew)
Making Beef Doenjang Jjigae: A Special Recipe Using Raymond Kim Steak!
My husband absolutely loves Kimchi Jjigae, so we often find ourselves eating it! But lately, I’ve been craving a comforting bowl of Doenjang Jjigae. So, I decided to make a hearty Beef Doenjang Jjigae for dinner tonight. This recipe combines the deep, homemade flavor of traditional doenjang with the savory notes of store-bought doenjang for a wonderfully complex taste. I’ve even added a touch of luxury by using beef from a Raymond Kim steak I recently purchased. It’s a satisfying meal perfect for any occasion, whether it’s a weeknight dinner or for entertaining guests. Let’s get cooking!
Beef Doenjang Jjigae Ingredients- 1.2L Water
- 1 Dried anchovy and kelp broth pack (dashipack)
- 2 Tbsp Homemade doenjang (Korean soybean paste)
- 1 Tbsp Store-bought doenjang
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Medium potato
- 1/2 Medium onion
- 1/2 Medium zucchini
- 1 King oyster mushroom
- 1/2 handful Dried shiitake mushrooms
- 3 Cheongyang chili peppers (spicy green chilies)
- 1/2 Scallion (green onion)
- 150g Beef (steak cut or for stew)
- 1 Tbsp Minced garlic
- 1 Tbsp Honey
- 100g Firm tofu (approx. 1/3 block)
Cooking Instructions
Step 1
Let’s start by preparing the vegetables. Peel the potato and cut it into quarter-inch thick pieces. Since potatoes take the longest to cook, we’ll cut them a bit thinner than the other vegetables. Dice the onion into relatively large, bite-sized pieces.
Step 2
Slice the zucchini a little thicker than the potatoes. If they are too thin, they might break apart while simmering.
Step 3
Now, let’s prepare the beef. I’m using beef from a Raymond Kim steak that I recently got from a home shopping channel! While it’s delicious on its own, incorporating it into a stew like this adds a wonderful depth of flavor and makes the dish feel more luxurious. Cut the steak into pieces suitable for the stew.
Step 4
If you enjoy a bit of heat, slice 3 Cheongyang chili peppers diagonally. If you prefer a milder flavor, you can use regular green chilies or remove the seeds from the Cheongyang peppers.
Step 5
You can use any mushrooms you have on hand, like king oyster mushrooms or oyster mushrooms. Mushrooms add a delightful chewy texture and a rich umami flavor to doenjang jjigae. Slice the king oyster mushrooms into bite-sized pieces.
Step 6
Gather all the chopped vegetables, mushrooms, and beef in one place. Having everything prepped and ready makes the cooking process much smoother.
Step 7
Next, we’ll make the broth, which is key to a deep and flavorful jjigae. Using a broth pack makes it incredibly easy to achieve a delicious base. Bring 1.2L of water to a boil with the dried anchovy and kelp broth pack.
Step 8
Adding the dried shiitake mushrooms to the broth while it simmers will infuse it with their distinct aroma and deep umami. Let them simmer together with the broth pack.
Step 9
Once the water reaches a rolling boil, reduce the heat to medium and let it simmer for about 15 minutes. This will allow the flavors from the broth pack and shiitake mushrooms to fully develop, creating a rich stock.
Step 10
Remove the broth pack. Stir in 2 tablespoons of homemade doenjang. Since my mother’s homemade doenjang has some soybean bits, I strained it through a sieve to make it smoother. If you don’t mind the texture, you can skip this straining step.
Step 11
To achieve a cleaner taste and more balanced flavor, it’s great to mix homemade doenjang with store-bought doenjang. Add 1 tablespoon of store-bought doenjang and stir well. Season to taste, as the saltiness of doenjang can vary. Once the doenjang is adjusted, add 2 tablespoons of gochugaru, 1 tablespoon of minced garlic, and all the prepared vegetables and beef. Bring it to a boil. The amount of doenjang can be adjusted according to your preference and the saltiness of your paste.
Step 12
As the jjigae comes to a boil, skim off any foam that rises to the surface for a cleaner broth. Add the sliced Cheongyang chilies and scallions. Reduce the heat to medium-low and let it simmer gently until the potatoes are tender. This slow simmering allows the flavors to meld beautifully.
Step 13
No doenjang jjigae is complete without tofu! When the potatoes are about halfway cooked, carefully add about 1/3 block of firm tofu, cut into bite-sized pieces. Adding the tofu later prevents it from becoming mushy.
Step 14
Here’s a secret ingredient to elevate the flavor even further! Have you ever tried adding honey to doenjang jjigae? A tablespoon of honey subtly balances the saltiness and brings out a wonderful underlying sweetness and depth of flavor, making your jjigae truly special. Give it a try!
Step 15
Simmer for another moment until everything is well combined, and your delicious Beef Doenjang Jjigae is ready! Enjoy this hearty and comforting stew with a bowl of warm rice.
