Hearty Beef Doenjang Jjigae: A Perfect Rice Companion
Rich and Savory Beef Doenjang Jjigae Recipe
A deeply flavorful and satisfying beef doenjang jjigae (fermented soybean paste stew) that’s perfect for mixing into a bowl of hot rice. This recipe offers a wonderfully rich texture and umami, making it a true comfort food.
Main Ingredients
- 200g beef (bulgogi cut or ground beef)
- 2 potatoes (medium-sized)
- 1 onion (medium-sized)
- A little cooking oil
- A pinch of black pepper
- 5 Tbsp Mirin (or cooking wine)
- 2/3 paper cup water (approx. 120ml)
- 1.5 Tbsp minced garlic
- 1 block of tofu
- 1/2 stalk of green onion
Seasoning
- 3 Tbsp Doenjang (Korean fermented soybean paste)
- 1.5 Tbsp Gochujang (Korean chili paste)
- 5 cloves garlic
- 4 Korean cucumbers (or mild green peppers)
- 6 Cheongyang peppers (or spicy green peppers)
- 3 Tbsp Doenjang (Korean fermented soybean paste)
- 1.5 Tbsp Gochujang (Korean chili paste)
- 5 cloves garlic
- 4 Korean cucumbers (or mild green peppers)
- 6 Cheongyang peppers (or spicy green peppers)
Cooking Instructions
Step 1
Begin by patting the beef dry with paper towels to remove excess moisture, then finely chop it. (Ground beef can also be used). Next, prepare the vegetables that will add depth of flavor: wash, peel, and dice the potatoes and onion into pieces roughly the same size as the beef. Heat a little cooking oil in a deep pan or pot. Add the chopped beef and season with a pinch of black pepper to help eliminate any gamey odors, especially if using frozen beef. Once the beef starts to change color, add the minced garlic and 5 tablespoons of Mirin (or cooking wine), stir-frying to release their aromas. Finally, pour in about 2/3 of a paper cup of water (approximately 120ml) and let it simmer briefly until the ingredients are slightly tender. (We will refer to this as Step 1).
Step 2
While Step 1 is simmering, prepare the seasoning mixture. In a wide bowl, finely mince the Korean cucumbers (or mild green peppers), Cheongyang peppers (or spicy green peppers), and whole garlic cloves. Add 3 tablespoons of Doenjang and 1.5 tablespoons of Gochujang to the bowl. Mix everything thoroughly with chopsticks or a spatula until well combined. Carefully add this prepared seasoning mixture to the simmering pot from Step 1. Break apart any clumps of doenjang and stir to incorporate it into the broth. Let it simmer at medium heat until the flavors meld together, bubbling gently. Once the seasoning has cooked for a bit, add the diced tofu and the sliced green onion. Continue to simmer until the tofu is tender and the green onion is cooked through, and the stew has thickened slightly. Your delicious beef doenjang jjigae is now ready!
Step 3
Pro Tip: The saltiness of doenjang and the spiciness of gochujang can vary by brand and personal preference. It’s a good idea to start with the amounts specified in the recipe and then taste. Adjust the quantities of doenjang, gochujang, and Cheongyang peppers to suit your taste for a perfectly balanced flavor. This jjigae is wonderful served over hot rice or enjoyed with fresh lettuce wraps!
