Soybean paste stew with beef (Sogogi doenjang-jjigae: 소고기 된장찌개)
typical Korean breakfast Ingredients. (serves 4) 4 ounces any cuts of beef (or ground beef), cut very thinly. 2 teaspoons vegetable oil. 2 garlic cloves, minced. 4 ounces potato, peeled and cut into ½-inch dice. 4 ounces onion, cut into ½-inch dice. 4 ounces zucchini, cut into ½-inch dice. ¼ cup...
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
- 1 tsp gochu-garu (Korean hot pepper flakes; optional)
- 2 tsp vegetable oil
- 2 garlic cloves, minced
- 4 oz potato, peeled and cut into 1/2-inch dice
- 4 oz onion, cut into 1/2-inch dice
- 4 oz zucchini, cut into 1/2-inch dice
- 1/4 cup doenjang (Korean fermented soybean paste)
- 4 oz medium-firm tofu, cut into 1/2-inch pieces
- 1 green chili pepper or jalapeño, sliced
- 1 green onion, sliced
Instructions
- 1
Place a heavy, medium sized pot over medium heat. When it is hot, add the vegetable oil, beef, and garlic. Cook, stirring, for a few minutes, until the beef is no longer pink. Add 2 cups water.
- 2
Cover and cook for 10 minutes over medium heat. If it begins to boil over, crack the lid.
- 3
Add the potato, onion, zucchini, and doenjang.
- 4
Cover and cook for another 10 minutes. Stir the stew to make sure that the soybean paste is evenly incorporated.
- 5
Add the tofu, green chili pepper, green onion, and gochu-garu (if used).
- 6
Cover and cook for about 5 minutes, until the tofu softens and the stew is bubbling.
- 7
Serve right away with rice, kimchi, and more side dishes.
- 8
You can refrigerate the stew for up to 3 days. When you want to have some, reheat gently on top of the stove.