Korean Soybean Paste Stew (Doenjang Jjigae )
Aaron and Claire recipe - undefined
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 green onions
- 1/2 green chili (optional)
- 1/2 mild red chili (optional), for color
- 3.5 oz (100g) Korean radish (or daikon radish)
- 3.5 oz (100g) zucchini
- 1/2 yellow onion
- 2 shiitake mushrooms (or oyster, button mushrooms), about 2 oz (60g) in total
- 5 oz (150g) medium-firm tofu (or firm tofu)
- 3.5 oz (100g) any cut of beef (or clams, shrimp)
- 4 cups (960ml) water (or rice water)
- 6 tbsp Korean soybean paste (doenjang)
- 1 tbsp Korean chili pepper flakes (gochugaru)
- 1 tbsp minced garlic
- 1/2 tbsp Korean beef stock powder (dasida)
Instructions
- 1
Thinly slice the green onions and chili peppers (if using). Cut the radish, zucchini, onion, mushrooms, and tofu into bite-sized pieces.
- 2
In a pot, add 4 cups (960ml) of water, radish, beef, Korean soybean paste, Korean chili pepper flakes, and minced garlic. Give it a good stir until you can’t see any big chunk of soybean paste. Bring it to a boil over medium-high heat for at least 10 minutes.
- 3
Add all the ingredients (except the tofu) and let it continue to boil for 7 to 10 minutes. Taste and add more soybean paste if necessary. Add Korean beef stock powder (1/2 tbsp).
- 4
Optionally, transfer it to a ttukbaegi (Korean clay pot). Top with tofu, green onions, and chili peppers (if using). Once it’s back up to a boil, serve with hot rice. Enjoy~!