Rich and Spicy Beef Doenjang Jjigae Recipe
Savory Korean Soybean Paste Stew with Beef – A Perfect Rice Companion!
Warm, savory broth perfect for mixing with rice! Learn the secret to making a delicious Doenjang Jjigae with a deep, rich flavor enhanced by beef broth. This magical dish will surely awaken your appetite.
Main Ingredients- 2 Tbsp Doenjang (Korean soybean paste)
- 200g Beef (for bulgogi or stew), cut into bite-sized pieces
- 1 King Oyster Mushroom
- 1/2 Onion
- 1 block (approx. 300-400g) Firm Tofu
- 3 cups Water (approx. 600ml)
Cooking Instructions
Step 1
First, let’s prepare the vegetables that will enrich the flavor of your Doenjang Jjigae. Trim the base of the king oyster mushroom, slice it into 1cm thick pieces, and then dice them into roughly 1cm cubes. Peel the onion and dice it into similar-sized cubes. I prefer to cut the ingredients small so that the flavors meld well into the broth and it’s easier to mix with rice.
Step 2
Finely chop the Korean green chili pepper to add a touch of spiciness. If you prefer less heat, feel free to adjust the amount or omit it. Gently drain any excess water from the block of tofu and dice it into approximately 1.5cm cubes. Cutting them too large might take longer to cook, so aim for a moderate size.
Step 3
Now, it’s time to stir-fry the beef. Use a paper towel to gently press and remove any excess blood from the beef. This step helps create a cleaner broth. Heat 2 tablespoons of sesame oil in a pot over medium heat and add the beef. Stir-fry until the beef is lightly browned, breaking it apart to prevent sticking. (Using perilla oil instead of sesame oil will also give a nice nutty aroma!)
Step 4
Once the beef is about halfway cooked, add the diced onion to the pot and continue to stir-fry them together. The onions will absorb the delicious beef drippings and release a subtle sweetness.
Step 5
When the onions start to turn translucent, pour in 3 cups of water (about 600ml) and add 1 all-in-one soup stock cube for an extra boost of umami. (If you don’t have a stock cube, using anchovy-kelp broth or rice water works well too.) Bring the mixture to a boil over high heat, then reduce to medium heat once it starts simmering.
Step 6
Once the broth is boiling, stir in 1 tablespoon of gochugaru (Korean chili flakes) to add a pleasant spicy kick. Adding the chili flakes early helps the stew achieve a beautiful color.
Step 7
Now it’s time to add the star of the show: doenjang. Add 2 tablespoons of doenjang and stir well with a spoon to dissolve it completely, ensuring there are no clumps. After adding the doenjang, let the stew return to a boil. Boiling it again helps to fully develop the savory depth of the soybean paste.
Step 8
Once the stew is boiling again after adding the doenjang, gently add the diced tofu and king oyster mushrooms. These ingredients can become mushy if overcooked, so add them when the stew is already boiling and cook for just another short simmer.
Step 9
Finally, add the chopped Korean green chili pepper and simmer for another 1-2 minutes. Adjust the seasoning with 1 tablespoon of fish sauce if needed – this will complete your rich and delicious Beef Doenjang Jjigae! Taste and add a little more doenjang or fish sauce if it’s not salty enough. Enjoy it piping hot with a bowl of rice!
