Rich and Savory Korean Beef Doenjang Jjigae
Mastering the Ultimate Korean Beef Soybean Paste Stew: A True Rice-Thief Recipe!
Craving a comforting and deeply flavorful stew? This Korean Beef Doenjang Jjigae is your answer! Its savory, umami-rich broth, packed with tender beef and wholesome vegetables, is guaranteed to make you devour bowls of rice. It’s also fantastic for mixing with rice and fresh greens! Here’s a simple yet incredibly satisfying recipe.
Stew Ingredients- Beef (Beef chuck roll for bulgogi or brisket point) 150g
- Zucchini 1/2 medium
- Onion 1/2 medium
- Radish 1 handful (approx. 100g)
- Shiitake mushroom 1 large
- Button mushroom 2 medium
- Enoki mushroom 1/4 pack (approx. 25g)
- Tofu 1/2 block
- Red chili pepper 1
- Green chili pepper 1
- Green onion 1 stalk
Seasoning Ingredients- Doenjang (Soybean paste) 2.5 Tbsp
- Guk-ganjang (Soup soy sauce) 1 Tbsp
- Brown sugar 0.4 Tbsp (approx. 1/2 tsp)
- Minced garlic 0.5 Tbsp (approx. 1 tsp)
- Gochugaru (Red pepper flakes) 1 Tbsp
- Doenjang (Soybean paste) 2.5 Tbsp
- Guk-ganjang (Soup soy sauce) 1 Tbsp
- Brown sugar 0.4 Tbsp (approx. 1/2 tsp)
- Minced garlic 0.5 Tbsp (approx. 1 tsp)
- Gochugaru (Red pepper flakes) 1 Tbsp
Cooking Instructions
Step 1
Begin by preparing the foundation of your delicious stew: the anchovy-kelp broth. In a pot, combine 600ml (about 3 cups) of water with dried kelp, dried anchovies, or a commercial broth powder. Bring to a boil, then simmer for about 10 minutes to extract a rich flavor. Strain out the solids. (You can also use plain water or store-bought broth.)
Step 2
While the broth is simmering, prepare your vegetables and beef. Dice the radish into bite-sized pieces or thin slices. Slice the zucchini and onion similarly. Thinly slice the shiitake and button mushrooms, and separate the enoki mushrooms by their base. Cut the tofu into cubes. Slice the red and green chili peppers diagonally. Chop the green onion into diagonal pieces. For the beef, use thinly sliced beef chuck roll for bulgogi or brisket point; if pre-cut, you’re ready to go. (There’s no need to marinate the beef beforehand.)
Step 3
Pour the prepared broth into a pot and add the diced radish. Once the broth returns to a boil, stir in 2.5 Tbsp of doenjang, 0.4 Tbsp of brown sugar (or about 1/2 tsp), 1 Tbsp of soup soy sauce, 1 Tbsp of gochugaru, and 0.5 Tbsp of minced garlic. Dissolve everything thoroughly. Taste and adjust seasoning with more doenjang or soup soy sauce if needed.
Step 4
When the radish is about halfway cooked (after approximately 5-7 minutes), add the zucchini, onion, and the prepared shiitake and button mushrooms. Mushrooms vary in cooking time, so adding them now ensures they cook perfectly alongside the other vegetables.
Step 5
Once the vegetables are tenderizing, add the beef and tofu. Be careful not to overcook the beef, as it can become tough. Add them along with the tofu and let the stew simmer briefly. Finally, add the diagonally sliced green onion, red chili pepper, and green chili pepper for a final burst of flavor and a touch of heat.
Step 6
Listen for that delightful bubbling sound – your rich and savory Korean Beef Doenjang Jjigae is ready! Serve generously over a hot bowl of rice, or enjoy it with some comforting sikhye (rice punch) if you have it. This stew is sure to be a hit at your dinner table tonight!
