Korean Soybean Paste Stew (Doenjang Jjigae) Recipe
Korean Soybean Paste Stew (Doenjang Jjigae) Recipe
Soybean paste stew, known as Doenjang Jjigae, is a staple in Korean cuisine. It’s rich, flavorful, and packed with nutritious ingredients. Here’s a simple recipe featuring beef, tofu, and fresh vegetables for a hearty, home-cooked meal.
Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
- 200g (7 oz) beef (thinly sliced or cubed)
- 1 small onion, sliced
- 1 medium potato, peeled and diced
- 1 zucchini, sliced into half-moons
- 200g (7 oz) tofu, cut into cubes
- 2 green onions, chopped
- 2 cloves garlic, minced
- 4 cups water or anchovy stock (for extra flavor)
- 2 tbsp soybean paste (doenjang)
- 1 tsp red chili paste (gochujang) (optional, for spice)
Instructions
- Prepare the Base
- Heat a medium-sized pot over medium heat. Add a splash of oil and sauté the beef with minced garlic until lightly browned.
2. Build the Flavor
- Add the soybean paste (doenjang) and red chili paste (if using). Stir well to coat the beef and bring out the deep, umami flavors.
3. Add Water and Vegetables
- Pour in 4 cups of water or anchovy stock. Add the diced potato and sliced onion. Bring the stew to a gentle boil and let it simmer for about 10 minutes.
4. Add Tofu and Green Onions
- Add the tofu cubes and zucchini slices to the pot. Simmer for another 5 minutes until the vegetables are tender but not overcooked.
- Add the chopped green onions just before serving. Stir gently to combine.
5. Serve Hot
- Serve the stew in a traditional stone pot or regular bowl with a side of steamed rice and kimchi.
This recipe is quick, easy, and perfect for family meals. Enjoy this authentic Korean comfort food!
