Rich and Deep Flavor! The Golden Recipe for Beef Doenjang Jjigae
How to Make Delicious Beef and Soybean Paste Stew (Doenjang Jjigae)
As my children are young, I often make Doenjang Jjigae rather than spicy stews. The soybean paste I bought from a mulberry farm with my kids last time was so delicious that I decided to make a rich and deep-flavored Doenjang Jjigae with beef.
Main Ingredients- Beef brisket or flank 150g (for stew)
- 2 small potatoes
- 1/2 zucchini
- 1/2 onion
- 1 handful of mini king oyster mushrooms
- 1/2 block of firm tofu
Cooking Instructions
Step 1
Before starting the recipe, I realized I forgot to photograph the potatoes after taking the ingredients shot! My mind has been elsewhere lately, haha. I quickly grabbed them. Alright, let’s prepare the ingredients for the Doenjang Jjigae step by step.
Step 2
First, dice half an onion into small, approximately 1cm cubes. The onion’s sweetness will dissolve into the stew, enriching its flavor.
Step 3
Dice the potatoes into similar sized cubes, about 1cm, just like the onion. The potatoes will soften as they cook, adding a pleasant sweetness to the stew.
Step 4
Slice the zucchini into half-moons or dice it into cubes similar in size to the potatoes. The zucchini will become tender as it cooks, contributing a fresh taste.
Step 5
Cut the tofu into cubes of about 1.5cm to 2cm. It’s best not to cut the tofu too small, as it will be added towards the end of cooking.
Step 6
Cut the mini king oyster mushrooms to a size similar to the potatoes, or slightly smaller. Mushrooms add a delightful chewiness and umami to the stew.
Step 7
And that’s it! All the ingredients for the Doenjang Jjigae are prepped. Doesn’t it already look appetizing?
Step 8
Now, let’s start cooking. In a pot, add the beef brisket (150g) and 1 Tbsp of minced garlic.
Step 9
Stir-fry over medium heat until the beef is browned on the outside. This step removes any gamey odor from the beef and enhances its savory aroma.
Step 10
Once the beef is somewhat cooked, pour in 1000cc of rice water. Rice water is the secret to making a clear and savory Doenjang Jjigae. If you don’t have rice water, anchovy-kelp broth works well too.
Step 11
After adding the rice water, put in the diced potatoes first. Potatoes take a little longer to cook, so adding them early ensures they are tender.
Step 12
Now it’s time to dissolve the doenjang. Add 1.5 Tbsp of doenjang. Adjust the amount based on the saltiness of your doenjang.
Step 13
Stir the doenjang into the broth until it’s well dissolved. Gently breaking down any clumps with a ladle will result in a smoother soup.
Step 14
Once the doenjang is well incorporated, add the diced onion and zucchini. These vegetables will release their sweetness and refreshing flavors as they simmer.
Step 15
Add 1 Tbsp of fish sauce for seasoning. Fish sauce adds umami, helping to create a deep and delicious Doenjang Jjigae without any artificial seasonings. Taste and add a little more if needed.
Step 16
Once the stew comes to a rolling boil, reduce the heat to medium.
Step 17
Finally, add the sliced mini king oyster mushrooms and tofu. Tofu can break apart if overcooked, so add it at the end and cook briefly.
Step 18
Simmer over medium heat for another 10 minutes. Once the potatoes are fork-tender and all the flavors have melded together, your delicious Beef Doenjang Jjigae is ready! It’s not as difficult as you might think, right?
Step 19
I didn’t add chili powder or Korean green peppers so my children could enjoy it. For adults, you can add 1 tsp of chili powder or thinly sliced 1 Korean green pepper at this stage for a spicier, more robust flavor. Feel free to adjust to your taste!
