Rich Beef and Chive Doenjang Jjigae
Savory Beef and Chive Doenjang Jjigae: Absolutely Delicious with Rice!
There’s a Korean BBQ restaurant my family loves to visit, and their doenjang jjigae (fermented soybean paste stew) is exceptionally delicious! I’ve spent time researching and experimenting at home to recreate a taste remarkably similar to theirs. Introducing my version of that special doenjang jjigae!
Stew Ingredients- Beef (for stew) 150g
- 1/4 Onion
- 1/2 block Tofu
- 1 piece Korean Zucchini (Aehobak)
- 1 handful fresh Chives
- 1 Cheongyang Pepper
- 500ml Anchovy-Kelp Broth
- A little Green Onion
Seasoning Ingredients- Homemade Doenjang 1 Tbsp
- Gochujang 1/2 Tbsp
- Store-bought Doenjang 1/2 Tbsp
- Sesame Oil 2 Tbsp
- Minced Garlic 1 Tbsp
- A pinch of Black Pepper
- Homemade Doenjang 1 Tbsp
- Gochujang 1/2 Tbsp
- Store-bought Doenjang 1/2 Tbsp
- Sesame Oil 2 Tbsp
- Minced Garlic 1 Tbsp
- A pinch of Black Pepper
Cooking Instructions
Step 1
Let’s start by preparing the vegetables for the doenjang jjigae. Dice the onion and Korean zucchini into approximately 1.5cm cubes. Cut the tofu into similar-sized cubes. Slice the green onion diagonally, and finely chop the Cheongyang pepper to add a touch of spice. Lastly, wash the fresh chives thoroughly and cut them into about 3-4 cm lengths.
Step 2
Cut the beef into bite-sized pieces, suitable for enjoying in the stew. Ensure they are not too small, so you can enjoy the texture.
Step 3
Add 2 tablespoons of sesame oil to a ttukbaegi (earthenware pot) or a regular pot and preheat it over medium-low heat. You’ll know it’s ready when the sesame oil becomes fragrant.
Step 4
Add the cut beef to the preheated pot and sprinkle a pinch of black pepper. Stir-fry the beef over medium-low heat until it’s lightly browned and fragrant. This step helps develop a richer flavor.
Step 5
Once the beef is about halfway cooked, add 1/2 tablespoon of gochujang, 1/2 tablespoon of store-bought doenjang, and 1 tablespoon of homemade doenjang. Stir-fry these ingredients with the beef for about 1 minute until well combined. This allows the pastes to meld with the beef, deepening the savory notes.
Step 6
After stir-frying the seasoned beef, pour in 500ml of the prepared anchovy-kelp broth. Bring the broth to a boil over high heat, then reduce the heat to medium-low.
Step 7
Once the broth is boiling, add the diced onion, Korean zucchini, and tofu. Let the stew simmer for about 5 minutes, or until the vegetables are tender.
Step 8
When the vegetables are nearly cooked, add 1 tablespoon of minced garlic, the chopped Cheongyang pepper, and the sliced green onion. Continue to simmer for a few more minutes to allow the flavors to meld together. Bring to a gentle boil before reducing the heat to low.
Step 9
Once the stew is fully cooked and the flavors have harmonized, turn off the heat. Garnish generously with the fresh chives you prepared. Serve immediately and enjoy this delicious, comforting stew with a bowl of rice!
