Hearty and Savory Beef Belly Tofu Soybean Paste Stew
Recipe for Savory Beef Belly Tofu Soybean Paste Stew (Doenjang Jjigae)
A true soul food of Korean cuisine! This is Doenjang Jjigae, a comforting soybean paste stew. We’ve simmered it with a generous amount of tofu in a rich anchovy broth, adding the savory depth of beef belly. Spoon the large chunks of tofu over your rice and mix them together for an unforgettable meal! This recipe is detailed step-by-step, perfect for beginners.
Stew Ingredients- 1 block firm tofu (cut into large cubes)
- 250g beef belly (thinly sliced, often labeled as ‘Usambgyeop’)
- 1/4 onion (finely chopped)
- 3 Korean green chilies (thinly sliced)
- 1 stalk green onion (chopped)
- 1 Tbsp minced garlic
- 1 Tbsp sesame oil
Stew Seasoning- 5 cups anchovy-kelp broth
- 3 Tbsp traditional soybean paste (Doenjang)
- 5 cups anchovy-kelp broth
- 3 Tbsp traditional soybean paste (Doenjang)
Cooking Instructions
Step 1
First, cut the block of tofu into large, bite-sized cubes. Cutting them generously helps them hold their shape and texture during cooking.
Step 2
Now, let’s prepare the vegetables. Peel and finely chop the 1/4 onion. Wash the green onion, then chop it finely; you can also slice it lengthwise before chopping for a different texture. For a spicy kick, thinly slice the 3 Korean green chilies. (Adding red chili peppers can also enhance the visual appeal.)
Step 3
Prepare the beef belly. Gently pat the 250g of beef belly with paper towels to remove any excess moisture. This step ensures a cleaner flavor.
Step 4
A delicious stew starts with a good broth! In a pot, combine 5 cups of water with an anchovy-kelp sachet. Bring to a boil over high heat, then reduce to medium heat and simmer for 5-7 minutes to create a rich anchovy broth. To avoid a bitter taste, remove the kelp after about 5 minutes or along with the anchovies.
Step 5
Now, let’s start cooking. Heat 1 Tbsp of sesame oil in the stew pot over high heat. Add the beef belly and stir-fry until it’s lightly browned. Once the beef is somewhat cooked, add the chopped onion, green onion, and 1 Tbsp of minced garlic. Sauté together until the vegetables become translucent and fragrant.
Step 6
When the beef and vegetables are well stir-fried, add the 3 Tbsp of traditional soybean paste. Continue to stir-fry for about 1 minute. Lightly sautéing the soybean paste enhances its nutty flavor and removes any potential raw scent.
Step 7
Pour the prepared anchovy broth (5 cups) into the pot with the stir-fried ingredients. Whisk well to dissolve the soybean paste, ensuring there are no lumps. Bring to a rolling boil over high heat with the lid off. This high-heat boiling helps to fully develop the savory notes of the soybean paste.
Step 8
Once the broth is boiling vigorously, add the sliced Korean green chilies, (red chilies if using), and the large cubes of tofu. Be careful not to overcook the tofu after adding it; it can become mushy if simmered for too long.
Step 9
After adding the tofu and chilies, and once the stew returns to a rolling boil, reduce the heat to medium. Cover the pot and let it simmer for about 5 more minutes, allowing the flavors to meld beautifully into the broth.
Step 10
After 5 minutes, check if the stew has thickened slightly and the tofu is tender, with the soybean paste flavor well infused. Turn off the heat. Taste the broth and adjust seasoning if needed; you can add a little more soybean paste or a pinch of salt if it’s not salty enough for your preference.
Step 11
Serve the piping hot, aromatic tofu soybean paste stew directly from the pot at your dining table. It’s absolutely delicious spooned over a bowl of rice!
