Savory Beef Doenjang Jjigae (Korean Soybean Paste Stew)
The Quintessential Home Meal! A Golden Recipe for Savory Beef Doenjang Jjigae
Craving a warm and savory stew for a weekend dinner? Follow this incredibly simple yet deeply flavorful golden recipe for Beef Doenjang Jjigae. It’s a rice-thieving delight that’s perfect for any meal!
Stew Ingredients- Beef (bulgogi cut or stew meat) 150g
- 1 Onion
- 2 Scallions
- 6-7 cloves Garlic
- 10 Dried anchovies (for broth)
Seasoning Ingredients- Doenjang (Korean soybean paste) 2-3 Tbsp (adjust to taste)
- 1 tsp Sugar
- Doenjang (Korean soybean paste) 2-3 Tbsp (adjust to taste)
- 1 tsp Sugar
Cooking Instructions
Step 1
Toast the dried anchovies in a pot over medium-low heat for a minute or two until fragrant, then add 500ml of water and bring to a boil to make anchovy broth. Strain out the anchovies. (This step ensures a clean-tasting broth without any bitterness.)
Step 2
Thinly slice the scallions diagonally. Mince the garlic or slice it thinly into rounds.
Step 3
Heat 1-2 Tbsp of cooking oil in a deep pot. Add the sliced garlic and the white parts of the scallions. Sauté over medium-low heat until fragrant, creating a flavorful garlic-infused oil. This step significantly deepens the stew’s flavor.
Step 4
Once the garlic oil is fragrant, dice the onion into roughly 1.5cm cubes.
Step 5
Add the diced onion to the pot with the fragrant garlic and scallions. Sauté until the onions become translucent.
Step 6
When the onions are translucent, add the prepared beef. Increase the heat to high and stir-fry quickly until the beef is no longer pink and is lightly browned. Thoroughly searing the beef helps eliminate any gamey odor and enhances its savory flavor.
Step 7
Once the beef is partially cooked, add 2-3 Tbsp of doenjang. Stir-fry with the other ingredients for 1-2 minutes until the doenjang is well incorporated. Frying the doenjang intensifies its savory notes.
Step 8
After stir-frying the doenjang, add 1 tsp of sugar and stir-fry briefly. Sugar helps to balance the saltiness of the doenjang and enhances its overall flavor profile.
Step 9
Pour in the anchovy broth made in step 1. Bring the stew to a boil over high heat and cook for 3 minutes. This allows the flavors of the ingredients to meld together.
Step 10
Once the stew is boiling, reduce the heat to medium-low. Add sliced zucchini, cut into half-moon shapes about 0.5cm thick. (You can also add potatoes, mushrooms, or other vegetables if desired.)
Step 11
Add cubed tofu, cut into pieces about 1.5cm thick.
Step 12
As the stew simmers, foam may rise to the surface. This is typically from the blood and impurities released from the beef. Skim off the foam, especially the first one or two times it appears, for a cleaner taste.
Step 13
After skimming off the foam, cover the pot and let it simmer over medium-low heat for 5 more minutes. This allows the ingredients to soften and the broth to absorb their flavors fully.
Step 14
Your delicious and savory Beef Doenjang Jjigae is ready! Enjoy it with a warm bowl of rice.
