Hearty and Flavorful! Beef and Soybean Paste Stew (So-gogi Doenjang Jjigae) in a Rice Cooker
Effortless Beef Doenjang Jjigae: Just Press a Button!
Introducing a delicious Beef Doenjang Jjigae that’s incredibly easy to make using just your rice cooker! This stew boasts a rich broth and tender beef, making it the perfect accompaniment to a warm bowl of rice. Discover the secret to enjoying a satisfying home-cooked meal, even on busy days.
Main Ingredients
- 80g beef (stew meat)
- 2 Tbsp soybean paste (leveled)
- 100g Napa cabbage stems (or dried radish greens)
- 1 dried shiitake mushroom
- 1 potato (approx. 100g)
- 1/2 onion (approx. 50g)
- 175g water (or 1 cup)
- 1 tsp chili powder
- A little green onion
- 1 tsp minced garlic (or garlic powder)
Cooking Instructions
Step 1
First, prepare the vegetables. Peel the onion (50g) and dice it into roughly 1cm cubes. Peel the potato (100g) and dice it into cubes of a similar size to the onion. Cutting them this way ensures they become tender and easy to eat when cooked.
Step 2
Soak the dried shiitake mushroom (1 piece) in lukewarm water for about 15-20 minutes until softened. Once rehydrated, remove the tough stem and slice the mushroom into bite-sized pieces. The unique aroma and chewy texture of shiitake mushrooms will greatly enhance the flavor of your doenjang jjigae.
Step 3
Now, let’s assemble the ingredients in the rice cooker. Place the diced onion and potato, along with the prepared beef (80g), into the inner pot of your rice cooker. Add 2 tablespoons of soybean paste (leveled). Soybean paste can be quite salty, so it’s best to start with about 2 leveled tablespoons and adjust the seasoning later to your taste. Next, add 1 teaspoon of chili powder and 1 teaspoon of minced garlic (or garlic powder).
Step 4
Select the ‘Cook’ or ‘Stew’ function on your rice cooker and set it to the ‘Reheat’ or ‘Stir-fry’ mode for 9 minutes. This initial cooking step helps the ingredients soften and allows the soybean paste flavor to meld with them.
Step 5
After the 9-minute reheat cycle, add the sliced shiitake mushroom and Napa cabbage stems (or rehydrated dried radish greens, or thinly sliced Napa cabbage leaves) (100g) to the rice cooker. Finally, pour in 175g of freshly boiled hot water (or 1 cup) and set the rice cooker to the ‘Cook’ or ‘Stew’ function again for another 9 minutes. Using hot water helps the ingredients cook faster and allows the flavors to infuse more effectively. Tip! At this stage, you can also add cubed tofu or substitute the cabbage stems with thinly sliced zucchini for a delicious variation.
Step 6
Finally, stir in the chopped green onion to finish. Your delicious Beef Doenjang Jjigae is ready! You can serve it immediately after the rice cooker finishes, or let it rest for a few minutes to allow the flavors to deepen. Enjoy this hearty stew with a bowl of hot rice!
