Rich & Savory Beef Doenjang Jjigae (Korean Soybean Paste Stew)
How to Make Delicious Beef Doenjang Jjigae Like a Korean BBQ Restaurant
Unlock the secret to a deeply savory and rich beef doenjang jjigae, perfectly replicating the comforting flavors found in Korean BBQ restaurants. This recipe offers detailed steps and tips to create a truly satisfying stew.
Stew Ingredients- Beef (for stew), 200g
- Potatoes, 2 medium
- Onion, 1/2 medium
- Korean green chili peppers (Cheongyang), 2
- Zucchini (Korean squash), 1/2 medium
- Dried shiitake mushrooms, 3
- Firm tofu, 1/2 block
Broth & Seasoning- Dried anchovies (for broth), 1 handful
- Homemade doenjang (soybean paste), 1 Tbsp
- Dadam Doenjang Jjigae Doenjang (or similar), 2 Tbsp
- Gochujang (red chili paste), 1 Tbsp
- Minced garlic, 1 Tbsp
- Gochugaru (red chili flakes), 1 Tbsp
- Chicken stock, 1 Tbsp
- Salt, 1 pinch (for final seasoning)
- Sesame oil, 1 Tbsp (for stir-frying beef)
- Dried anchovies (for broth), 1 handful
- Homemade doenjang (soybean paste), 1 Tbsp
- Dadam Doenjang Jjigae Doenjang (or similar), 2 Tbsp
- Gochujang (red chili paste), 1 Tbsp
- Minced garlic, 1 Tbsp
- Gochugaru (red chili flakes), 1 Tbsp
- Chicken stock, 1 Tbsp
- Salt, 1 pinch (for final seasoning)
- Sesame oil, 1 Tbsp (for stir-frying beef)
Cooking Instructions
Step 1
First, prepare the anchovy-kelp broth, which is the foundation of the stew’s rich flavor. In a pot, combine 5-6 cups of water with dried anchovies and kelp (optional). Bring to a boil over medium heat and simmer for about 10 minutes to extract a deep flavor. Strain the broth through a sieve and set aside. This flavorful broth is key to a delicious jjigae.
Step 2
Thinly slice the beef, similar to bulgogi cuts. Heat 1 tablespoon of sesame oil in a pot over medium heat. Add the beef and stir-fry until it’s about halfway cooked, turning a light brown color. Avoid overcooking at this stage; slightly undercooked beef will become more tender when simmered in the stew.
Step 3
Once the beef is partially cooked, pour in the prepared anchovy-kelp broth. As the broth comes to a boil, add the homemade doenjang (1 Tbsp), Dadam Doenjang Jjigae Doenjang (2 Tbsp), gochujang (1 Tbsp), minced garlic (1 Tbsp), and gochugaru (1 Tbsp). Stir well to dissolve the pastes and spices. Since potatoes are dense and require longer cooking, add the diced potatoes first and let them begin to soften.
Step 4
After the potatoes have softened slightly, add the cubed zucchini, sliced onion, and thinly sliced shiitake mushrooms. Ensure the vegetables are mostly submerged in the broth. Cover the pot and reduce the heat to low. Let it simmer gently for 5-7 minutes, allowing the flavors of the vegetables to meld beautifully with the broth.
Step 5
Check if the vegetables are tender. Taste the broth and adjust seasoning by adding more doenjang if needed. For an extra boost of savory flavor, stir in 1 tablespoon of chicken stock and mix well. Adjusting the doenjang amount at this stage is crucial for achieving the perfect balance of flavors!
Step 6
Finally, add the cubed tofu and the chopped Cheongyang chili peppers. Gently stir to combine without breaking the tofu. Simmer for another 2-3 minutes to allow the chili peppers to infuse their pleasant heat into the stew. For a final touch, add a pinch of salt if necessary to perfect the taste. Your delicious, restaurant-style beef doenjang jjigae is now ready to be enjoyed!
