Savory Beef and Soybean Paste Stew (So-gogi Doenjang Jjigae)
Savory Beef and Soybean Paste Stew (So-gogi Doenjang Jjigae)
A Hearty and Flavorful Beef Doenjang Jjigae – A Rice Lover’s Dream!
Ah, the comforting aroma and taste! This beef doenjang jjigae is a true rice-lover’s delight. Simply mix it with hot rice and enjoy every delicious bite. It’s a perfect, warming stew that brings any meal together. With its rich broth, tender beef, and fresh vegetables, this jjigae is sure to satisfy.
Stew Ingredients- Beef (for stew) 160g
- Onion (large) 1/2
- Green chili peppers 2
- Tofu 1/2 block
- Zucchini 1/2
- Green onion 1 stalk
Flavorful Broth Base- Dried anchovies for broth 1 handful
- Green onion roots 1 (cleaned)
Seasoning & Flavor- Doenjang (fermented soybean paste) 3 Tbsp
- Minced garlic 1/2 Tbsp
- Natural seasoning powder (anchovy/kelp/shrimp) 1/2 Tbsp (optional)
- Dried anchovies for broth 1 handful
- Green onion roots 1 (cleaned)
Seasoning & Flavor- Doenjang (fermented soybean paste) 3 Tbsp
- Minced garlic 1/2 Tbsp
- Natural seasoning powder (anchovy/kelp/shrimp) 1/2 Tbsp (optional)
Cooking Instructions
Step 1
Pour 1000ml (about 5 cups) of water into a pot. Add a handful of dried anchovies for broth and 1 clean green onion root. Bring to a boil over high heat, then reduce to medium-low and simmer for 10 minutes to create a flavorful broth.
Step 2
While the broth is simmering, prepare your ingredients. Cut the beef into bite-sized pieces (about 2cm). Slice the onion thinly, cut the zucchini into half-moons, and diagonally slice the green chilies, removing the seeds. Dice the tofu into cubes.
Step 3
Once the broth has extracted its flavor, strain it through a sieve to remove all the anchovies and green onion roots, leaving a clear broth. This ensures a clean and pure taste for your jjigae.
Step 4
Add 3 tablespoons of doenjang to the clear broth and stir until it’s fully dissolved. Make sure there are no lumps by gently stirring with a spoon.
Step 5
When the doenjang-infused broth begins to boil, add the prepared beef. Let it simmer (‘ppogul ppogul’) over medium-high heat until the beef is cooked. Skim off any impurities or foam that rise to the surface for a cleaner broth.
Step 6
Once the beef is partially cooked, add all the prepared vegetables: onion, zucchini, and green chilies. Let them simmer together. The natural sweetness from the vegetables will enrich the flavor of the stew.
Step 7
As the stew simmers, carefully skim off any foam or impurities that accumulate on the surface. This step is crucial for maintaining a clear broth and preventing the jjigae from tasting murky.
Step 8
Finally, add the cubed tofu. Stir in 1/2 tablespoon of minced garlic and 1/2 tablespoon of natural seasoning powder to adjust the flavor. (Oh, and don’t forget the green onions! Add the sliced green onion here if you forgot earlier.) The green onion adds a wonderful fresh aroma.
Step 9
Simmer for a few more minutes until all the ingredients are well combined and the flavors meld together. Your delicious beef doenjang jjigae is ready! Serve it hot with rice and enjoy this truly satisfying, rice-stealing stew.
