Rich and Savory Beef Doenjang Jjigae (Korean Soybean Paste Stew)
Rich and Savory Beef Doenjang Jjigae (Korean Soybean Paste Stew)
Hearty and Flavorful Beef Doenjang Jjigae for a Comforting Meal
Here’s a recipe for beef doenjang jjigae, a perfect dish to whip up when you need a satisfying and fuss-free meal. This stew features a rich, savory soybean paste broth combined with tender beef and fresh vegetables, making it a universally loved dish. It’s so delicious, it’ll make you want to finish your rice in no time! Let’s get started on this magical doenjang jjigae.
Stew Ingredients- Beef (for stew or bulgogi) 300g
- 1/2 Onion
- 1/2 Korean Zucchini (Hobak)
- 1 pack King Oyster Mushrooms (or similar)
- 300g Tofu (firm or stewing type)
Seasoning & Broth- 3 Tbsp Doenjang (Korean soybean paste)
- 1 Tbsp Gochujang (Korean chili paste)
- 1 tsp Guk-ganjang (Korean soup soy sauce)
- 2 cloves Garlic, minced
- 1.5 Liters (L) Anchovy-Kelp Broth or Water
- 1 Green chili pepper (optional, for a spicier kick)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 3 Tbsp Doenjang (Korean soybean paste)
- 1 Tbsp Gochujang (Korean chili paste)
- 1 tsp Guk-ganjang (Korean soup soy sauce)
- 2 cloves Garlic, minced
- 1.5 Liters (L) Anchovy-Kelp Broth or Water
- 1 Green chili pepper (optional, for a spicier kick)
- 1 Tbsp Gochugaru (Korean chili flakes)
Cooking Instructions
Step 1
First, prepare your vegetables. Slice the Korean zucchini into 0.7cm thick half-moon shapes. Dice the onion into roughly 1.5cm cubes. Trim the base of the king oyster mushrooms and cut them into manageable pieces, about 5-7cm long. Mince the garlic and finely chop the green chili pepper (if using).
Step 2
Prepare the beef for searing. If your beef has sinew or excess fat, start by rendering this in a dry pan over medium heat to extract the flavorful fat. This step greatly enhances the depth of the broth. If there’s no sinew or fat, lightly grease the pan with a bit of cooking oil and sear the beef until it’s browned on the outside. Set the seared beef aside.
Step 3
Using the rendered beef fat (or the lightly oiled pan), add the diced onions and sauté over medium-low heat until they become translucent. Sautéing the onions thoroughly will bring out their sweetness, enriching the stew’s flavor.
Step 4
Once the onions are translucent, add the sliced king oyster mushrooms and stir-fry them together. When the mushrooms have slightly softened, pour in the anchovy-kelp broth or water (1.5L) and add the minced garlic. Bring the mixture to a boil over high heat.
Step 5
When the broth comes to a rolling boil, reduce the heat to medium-low. Place the doenjang (3 Tbsp) and gochujang (1 Tbsp) into a fine-mesh sieve held over the pot. Whisk them into the broth until fully dissolved, ensuring no clumps remain. This method ensures a smooth, well-integrated paste. Stir in the guk-ganjang (1 tsp) for seasoning.
Step 6
Now, add the remaining ingredients. First, add the sliced zucchini and let it simmer for about 2 minutes. Then, add the cubed tofu and the pre-seared beef. Cook for another 2-3 minutes, allowing the tofu and beef to heat through and meld their flavors with the stew.
Step 7
Finally, stir in the gochugaru (1 Tbsp) for a touch of spice and the chopped green chili pepper (if using). Let the stew simmer for a final moment to allow the flavors to meld. Your delicious beef doenjang jjigae is ready!
Step 8
Serve your hearty and savory beef doenjang jjigae hot with a bowl of steamed rice. Enjoy the wonderfully deep and comforting flavor of the broth!
