Rich and Savory Zucchini and Potato Doenjang Jjigae (Korean Soybean Paste Stew)
Rich and Savory Zucchini and Potato Doenjang Jjigae (Korean Soybean Paste Stew)
How to Make Delicious Zucchini and Potato Doenjang Jjigae with Beef Brisket Broth
Do you want to make a deeply flavorful and savory Doenjang Jjigae at home? Today, we’re using beef brisket to create a rich, umami-packed broth that rivals any store-bought version. This stew is packed with tender zucchini and fluffy potatoes, which become wonderfully sweet as they simmer. They add a delicious depth of flavor to the broth, making it irresistible. This classic K-food dish is perfect for a hearty and comforting meal. Enjoy a bowl of this soul-warming Doenjang Jjigae!
Main Ingredients- 200g Beef Brisket
- 1 block (approx. 300g) Firm Tofu
- 1 medium Potato
- 1/4 Zucchini
- 1/2 Onion
- 1 stalk Green Onion
- 1 Korean Chili Pepper (Cheongyang Pepper)
- 1 Red Chili Pepper
- A little Cooking Oil
- 3 cups Water (approx. 600ml)
- 1 Cube Broth Stock (or 3 cups Anchovy-Kelp Broth)
Seasoning Ingredients (Measurements: tablespoon, paper cup)- 2 Tbsp Doenjang (Soybean Paste)
- 1 Tbsp ‘Mak’ Doenjang (or Ssamjang)
- 1 Tbsp Gochujang (Red Chili Paste)
- 0.5 Tbsp Minced Garlic
- 2 Tbsp Doenjang (Soybean Paste)
- 1 Tbsp ‘Mak’ Doenjang (or Ssamjang)
- 1 Tbsp Gochujang (Red Chili Paste)
- 0.5 Tbsp Minced Garlic
Cooking Instructions
Step 1
First, gently press the beef brisket with paper towels to remove any excess blood. This step helps to ensure a clear and clean-tasting broth.
Step 2
Peel the potato and cut it into 1.5cm cubes. Slice the zucchini into half-moon or leaf shapes, about 0.5cm thick. Chop the onion into roughly 2cm pieces – larger pieces will release more sweetness when cooked. Slice the Korean chili pepper and red chili pepper thinly on an angle after removing the seeds for a pop of color. Thinly slice the green onion on an angle.
Step 3
Lightly rinse the block of tofu under water, then cut it into approximately 2cm cubes. Cutting them into larger pieces will prevent them from breaking apart too much during cooking.
Step 4
In your stew pot (a Korean earthenware pot, or ‘ttukbaegi’, is highly recommended!), add a small amount of cooking oil and place the beef brisket over low heat. Stir-fry the beef gently over low heat rather than high heat to prevent burning and ensure tenderness. Cook until the red color of the meat disappears and a little juice is released.
Step 5
Once the beef is lightly sautéed, add 3 cups of water (about 600ml) and 1 cube of broth stock. You can also use 3 cups of homemade anchovy-kelp broth. As the broth begins to boil, use a spoon to skim off any foam that rises to the surface. This step is crucial for a cleaner and more refined flavor. Beef brisket becomes more tender the longer it simmers, so let it gently boil over medium-low heat for at least 10 minutes to extract a rich beefy flavor.
Step 6
Once the broth has a rich flavor, dissolve 2 tablespoons of Doenjang, 1 tablespoon of ‘Mak’ Doenjang (or Ssamjang), and 1 tablespoon of Gochujang into the simmering broth. Ensure there are no lumps by stirring well. Finally, add 0.5 tablespoon of minced garlic for an aromatic boost.
Step 7
After the soybean paste mixture is well incorporated, add the potatoes first, as they take the longest to cook. Once the potatoes are slightly tender, add the zucchini and onion. Toss in the Korean chili pepper and red chili pepper for a touch of heat and color. When the stew comes back to a boil after adding the vegetables, add the tofu. Adding tofu later helps it keep its shape.
Step 8
Now, reduce the heat to medium and let it simmer merrily. Check that all the ingredients are cooked through. Add the green onions at the very end and let it simmer for another minute. Taste the stew and add salt if needed to adjust the seasoning, keeping in mind the saltiness of the Doenjang used.
Step 9
To serve, transfer the finished Doenjang Jjigae to a ttukbaegi (earthenware pot). Due to its excellent heat conductivity, it will stay warm for a long time and looks incredibly appetizing on the table. Enjoy this delicious stew with a bowl of freshly steamed rice!
