Ssamjang Jjigae (Korean Fermented Bean Paste Stew): The Secret to Deep Umami Flavor
Ssamjang Jjigae (Korean Fermented Bean Paste Stew): The Secret to Deep Umami Flavor
Recipe for Rich and Savory Ssamjang Jjigae
Make a deeply flavorful and savory Ssamjang Jjigae at home that rivals any Korean BBQ restaurant! With ssamjang (a Korean fermented soybean paste condiment) as the base, most of the seasoning is already done, allowing you to create a delicious stew with minimal effort and simple ingredients. We’ve added plenty of perilla leaves to enhance the savory notes with a refreshing finish. This irresistible stew is perfect for a hearty meal. Let’s get cooking!
Main Ingredients- 1/2 block firm tofu (approx. 150g), cut into 1.5cm cubes
- 75g Korean radish (mu), sliced into 1cm thick half-moons
- 1 medium potato, cut into 1.5cm cubes
- 15 perilla leaves (kkaennip), washed, trimmed, and thinly sliced lengthwise (about 0.5cm wide)
- 150g beef (for stew), cut into bite-sized pieces
- 3.5 cups rice water (approx. 700ml)
Optional Ingredients (For Enhanced Flavor)- 1 shiitake mushroom, sliced into 0.5cm thick pieces
- 1/4 zucchini, sliced into 1cm thick half-moons
- 1 Korean green chili pepper, finely chopped (for spicy kick)
Seasoning- 3 Tbsp ssamjang (store-bought or homemade blend of doenjang and gochujang)
- Salt or soup soy sauce, to taste
- 1 shiitake mushroom, sliced into 0.5cm thick pieces
- 1/4 zucchini, sliced into 1cm thick half-moons
- 1 Korean green chili pepper, finely chopped (for spicy kick)
Seasoning- 3 Tbsp ssamjang (store-bought or homemade blend of doenjang and gochujang)
- Salt or soup soy sauce, to taste
Cooking Instructions
Step 1
First, prepare the vegetables and tofu for the stew. Cut the tofu into 1.5cm cubes. Slice the Korean radish into 1cm thick half-moons. Cut the potato into 1.5cm cubes, similar to the tofu. Wash the perilla leaves thoroughly, pat them dry, and slice them thinly lengthwise into about 0.5cm wide strips. (Tip: Add perilla leaves towards the end to preserve their aromatic flavor!)
Step 2
Slice the zucchini into 1cm thick half-moons. Finely chop the Korean green chili pepper to add a spicy aroma. If using shiitake mushrooms, slice just the caps about 0.5cm thick. (Tip: Feel free to add onions or green onions for extra flavor.)
Step 3
In a pot, combine the bite-sized beef pieces and 3 tablespoons of ssamjang. Add about 1 cup (approx. 200ml) of rice water. Stir over medium heat to break up the beef and mix with the ssamjang, cooking for 1-2 minutes until fragrant. This step helps to deepen the savory flavor of the ssamjang.
Step 4
Pour the remaining 2.5 cups (approx. 500ml) of rice water into the pot with the sautéed beef and ssamjang base. Add the prepared Korean radish, potato, shiitake mushroom, zucchini, and green chili pepper. Bring to a boil over high heat, then reduce to medium heat and simmer for about 5-7 minutes, or until the vegetables are tender. They are ready when the radish and potato become translucent.
Step 5
Finally, add the cubed tofu and the sliced perilla leaves to the pot. Simmer for another 2-3 minutes, stirring gently to avoid breaking the tofu. Taste the stew and season with a pinch of salt or soup soy sauce as needed to achieve the perfect balance. Your delicious Ssamjang Jjigae is ready! (Tip: Ssamjang is already seasoned, so adjust the final seasoning carefully.)
