Beef Doenjang Jjigae
A staple Korean stew made with doenjang, fermented soybean paste, beef, tofu and vegetables. It's hearty and flavorful!
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 ounces radish
- 1/2 small zucchini (about 3 ounces (mushrooms and potatoes can be added if desired))
- 1/4 small onion
- 1 chili pepper (green and/or red)
- 1 scallion
- 3 ounces beef (stew meat or other well-marbled cut)
- 8 ounces tofu
- 2 tablespoons Korean soybean paste (doenjang)
- 1 teaspoon Korean chili pepper paste (gochujang)
- 1 teaspoon minced garlic
- Black pepper to taste
- 1/2 teaspoon vinegar
- 2 cups of water used to rinse rice (ssal ddeum mul (or add 1/2 teaspoon flour or rice powder to clear water))
Instructions
- 1
Cut the radish into thin 1-inch squares. Cut the zucchini into bite size pieces. Thinly slice the onion and chili pepper. Cut the scallion into 1-inch lengths.
- 2
Cut the tofu into 1/2-inch thick slices. Slice the meat into thin strips.
- 3
Preheat a small pot. Sauté the meat until no longer pink. Add the radish and continue to sauté until the radish is wilted.
- 4
Add the water, soybean paste, and chili pepper paste. Stir well to dissolve the pastes. Boil over medium high heat for 4 to 5 minutes.
- 5
Add the tofu, onion, zucchini and garlic. Boil for an additional 5 to 6 minutes. Stir in the vinegar, and throw in the scallion and chili pepper. Cook for another minute or two.
- 6
Serve with rice while it is still bubbling from the heat.