Beef and Mushroom Doenjang Jjigae
Rich and Savory Beef and Mushroom Soybean Paste Stew
This is a delicious and mild doenjang jjigae featuring tender beef and aromatic mushrooms. Its rich, savory broth is incredibly satisfying and perfect for a comforting meal.
Stew Ingredients- 100g stewing beef (brisket)
- 1/2 block firm tofu
- 2 dried shiitake mushrooms
- 1/4 pack enoki mushrooms (or other mushrooms with good texture)
- 1/4 onion
- 2 green chili peppers
- 1 red chili pepper (for color, optional)
- 1 green onion
Broth and Seasoning- 500ml rice water or anchovy-kelp broth
- 2 Tbsp doenjang (soybean paste – a mix of homemade and store-bought can be nice)
- 1 tsp minced garlic
- 1 tsp cooking wine (like Mirin, to remove beef odor)
- A pinch of soy sauce for soup or fish sauce (for added umami)
- Pinch of black pepper
- 500ml rice water or anchovy-kelp broth
- 2 Tbsp doenjang (soybean paste – a mix of homemade and store-bought can be nice)
- 1 tsp minced garlic
- 1 tsp cooking wine (like Mirin, to remove beef odor)
- A pinch of soy sauce for soup or fish sauce (for added umami)
- Pinch of black pepper
Cooking Instructions
Step 1
First, soak the beef for the stew in cold water for about 30 minutes to remove any excess blood. Properly draining the blood will result in a clearer broth and a cleaner taste.
Step 2
After draining the blood, pat the beef dry with paper towels. Slice the beef against the grain into bite-sized pieces. Season the sliced beef with 1 tsp of cooking wine, a pinch of black pepper, and a pinch of salt. Gently mix and let it marinate for 10 minutes. This step helps tenderize the beef and enhance its flavor.
Step 3
Soak the dried shiitake mushrooms in lukewarm water for about 30 minutes until softened. Once rehydrated, remove the tough stems and slice or tear the mushrooms into bite-sized pieces. Importantly, do not discard the soaking water! Strain it through a fine-mesh sieve and use it as part of your broth for the doenjang jjigae. This will add a deeper, richer flavor. Cut the tofu into 1.5 cm thick slices. Trim the base of the enoki mushrooms and gently pull them apart into smaller clusters. Thinly slice the onion. Slice the green and red chili peppers and the green onion diagonally.
Step 4
Lightly grease a ttukbaegi (earthenware pot) with sesame oil. Over medium-low heat, sauté the minced garlic until fragrant. Once the garlic aroma is released, add the marinated beef and stir-fry until the surfaces are browned. Using medium-low heat here prevents burning and helps develop a delicious flavor.
Step 5
Once the beef is partially cooked, pour in the prepared rice water (or anchovy-kelp broth) and the strained shiitake mushroom soaking water into the ttukbaegi. Bring the mixture to a boil. As it begins to boil, skim off any foam or impurities that rise to the surface to ensure a clear broth.
Step 6
When the broth is boiling, place the doenjang in a sieve over the pot and dissolve it thoroughly without any lumps. After adding the dissolved doenjang, let it simmer for a bit longer to allow the flavors to meld into the broth.
Step 7
Once the doenjang broth comes to a boil again, add the tofu slices and cook for about 2-3 minutes. Then, add the sliced onion, shiitake mushrooms, and enoki mushrooms in that order. Continue to simmer. Taste the stew at this point and adjust the seasoning with soy sauce for soup or salt if needed. A little fish sauce can also be added for extra depth of flavor.
Step 8
Finally, add the diagonally sliced green onion, green chili peppers, and red chili peppers. Simmer for another minute, and your delicious Beef and Mushroom Doenjang Jjigae is ready! If you prefer a spicier kick, feel free to add a small amount of Korean green chili pepper (cheongyang pepper).
