Savory Beef Doenjang Stew (Gangdoenjang)
Super Simple Beef Doenjang Stew Recipe
A true rice-thief! I made this hearty beef doenjang stew because I was craving a delicious wrap with fresh cabbage and this flavorful paste. It’s incredibly easy to make and packed with umami.
Main Ingredients- 300g ground beef (leaner cuts are recommended)
- 1 potato (medium size, peeled and diced small)
- 1 onion (medium size, peeled and finely chopped)
- 1/2 zucchini (diced small)
- Generous amount of dried shiitake mushrooms (rehydrated in water, stems removed, and finely chopped)
- Generous amount of green onion (chopped)
- 3 cheongyang peppers (seeds removed, finely chopped)
- 1 red bell pepper (seeds removed, finely chopped)
Cooking Instructions
Step 1
Introducing the savory and delicious Beef Doenjang Stew (Gangdoenjang). This is a perfect side dish to enjoy with fresh wraps.
Step 2
First, prepare all the vegetables. Finely chop the green onions. Peel and dice the onion and potato into small cubes, about 0.5cm. Dice the zucchini into similar small pieces. Rehydrate the dried shiitake mushrooms in warm water until soft, then remove the tough stems and chop them finely. The cheongyang peppers will add a nice spicy kick and vibrant color, so remove their seeds and chop them finely. Chop the red bell pepper similarly.
Step 3
To enhance the flavor, heat 2 tablespoons of perilla oil in a ttukbaegi (earthenware pot) or a saucepan over medium-low heat. Add the chopped green onions and sauté until fragrant. Then, add the diced onion and potato, and sauté together until the vegetables become translucent and slightly tender. Sautéing the vegetables like this brings out their natural sweetness, further enriching the doenjang stew’s flavor.
Step 4
Now, add the ground beef. Use a chopstick or spatula to break up any clumps and stir-fry until the beef is browned and cooked through. Ensure the beef is well combined with the sautéed vegetables.
Step 5
Add 3 tablespoons of doenjang (Korean fermented soybean paste). Stir well and sauté for another 1-2 minutes, allowing the doenjang to coat the beef and vegetables. Frying the doenjang briefly at this stage helps to release its rich, savory aroma and deepen the umami flavor.
Step 6
Pour in enough water to simmer the stew thinly – not to cover all the ingredients completely, but enough to prevent sticking and allow it to thicken. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and let it simmer gently. Once the liquid has reduced slightly, add the chopped cheongyang peppers and red bell pepper. Continue to simmer for a few more minutes. These peppers add both heat and a beautiful splash of color.
Step 7
Finally, stir in 1 tablespoon of minced garlic. Mix well with the other ingredients and continue to simmer for another 2-3 minutes to allow the flavors to meld. Doenjang stew often gets better as it cooks, so it’s best to season lightly at first and adjust later if needed.
Step 8
Transfer the finished beef doenjang stew to a ttukbaegi (earthenware pot) while it’s still hot. Serving it in a ttukbaegi keeps the stew warm for a longer time, enhancing the dining experience.
Step 9
Your nutritious and delicious Beef Doenjang Stew is ready! Spoon a generous amount over hot rice and mix, or enjoy it wrapped in fresh lettuce and other vegetables. This hearty and satisfying dish is a family favorite. Enjoy!
