Savory Korean Soybean Paste Stew (Doenjang Jjigae)
Savory Korean Soybean Paste Stew (Doenjang Jjigae)
Introducing a deeply flavorful and comforting Korean Soybean Paste Stew (Doenjang Jjigae). I recently saw Chef Baek Jong-won’s recipe which included radish, but as I didn’t have any today, I’ve prepared it without. I plan to make it again with radish soon and share the updated photos. This is a classic Doenjang Jjigae recipe that’s perfect for a home-cooked meal.
Main Ingredients- 150g beef (stewing cut)
- 2-3 shiitake mushrooms
- 1 medium potato
- 1/2 stalk green onion (scallion)
- 1 Korean chili pepper (cheongyang)
- 1/2 block firm tofu
Seasoning & Broth- A pinch of sugar (enhances savory notes)
- 1 Tbsp Doenjang (Korean soybean paste, homemade or store-bought)
- 1/2 Tbsp Gochujang (Korean chili paste, for a hint of spice)
- 1 cup rice water (rinse water from washing rice)
- 1 cup Gomtang broth (or anchovy-kelp broth)
- A pinch of sugar (enhances savory notes)
- 1 Tbsp Doenjang (Korean soybean paste, homemade or store-bought)
- 1/2 Tbsp Gochujang (Korean chili paste, for a hint of spice)
- 1 cup rice water (rinse water from washing rice)
- 1 cup Gomtang broth (or anchovy-kelp broth)
Cooking Instructions
Step 1
The foundation of a delicious Doenjang Jjigae is its broth. Prepare the broth by mixing 1 cup of rice water with 1 cup of Gomtang broth (or a store-bought anchovy-kelp broth). Rice water helps to mellow out the strong flavor of the doenjang and adds a subtle savory depth, while the Gomtang broth provides a rich umami taste.
Step 2
In a pot, combine the beef, 1 tablespoon of doenjang, and 1/2 tablespoon of gochujang. Stir-fry them together briefly. Searing the beef first helps to lock in its juices and enhance its flavor. Sautéing the pastes along with the beef also deepens their taste.
Step 3
Rinse the shiitake mushrooms thoroughly under running water. If the stems are tough, you can remove them. Slice the mushrooms into bite-sized pieces to ensure their rich flavor infuses the stew.
Step 4
Peel the potato, wash it clean, and then cut it into bite-sized cubes, similar to the size of a tablespoon. Cooked until tender, the potato will blend beautifully with the savory doenjang flavor.
Step 5
Pour in the prepared broth and bring it to a boil. Once boiling, add the sautéed beef mixture (doenjang and gochujang) and stir well to dissolve. Next, add the cubed potatoes and let it simmer over medium heat. When the potatoes are about halfway cooked, add the sliced green onion and the thinly sliced Korean chili pepper (seeds removed) for added aroma and a touch of heat. Finally, add the tofu, cut into bite-sized pieces, and let it simmer for a few more minutes until heated through. Be gentle when adding the tofu to prevent it from breaking apart. For a touch of sweetness and enhanced flavor, you can add a tiny pinch of sugar at this stage.
