Doenjang Jjigae - Korean Soybean Paste Stew

Ingredients

• Doenjang (Korean soybean paste) – 2 tbsp

• Gochujang (Korean chili paste) – 1 tbsp

• Gochugaru (Korean chili flakes) – 1/2 tbsp

• Minced garlic – 1/4 tbsp

• Zucchini – 3 oz, cut into bite-sized rectangles

• Potato – 3 oz, cut into bite-sized rectangles

• Onion – 2 oz, sliced

• Green onion – 2 oz, sliced

• Tofu – 3 oz, cut into rectangular cubes

• Jalapeño – a few thin slices

• Thinly sliced beef brisket (chadolbaegi) – 7 oz

• Mirin – 1/2 tbsp

• Anchovy fish sauce – 1/2 tbsp

• Korean beef stock powder (dashida) – 1 tsp

• Beef bone broth – 2.5 cups

• A small amount of oil for sautéing

Preparation

Prepare all vegetables by cutting them into neat, bite-sized rectangular pieces. Set aside each ingredient so it's ready for smooth assembly during cooking.

Instructions

1. In a Korean clay pot (ttukbaegi) or any medium pot, heat a small amount of oil over medium heat.

2. Add doenjang, gochujang, and gochugaru. Stir gently and sauté until aromatic—this step enhances the depth of the stew.

3. Pour in the beef bone broth and bring it to a rolling boil.

4. Once boiling, add the vegetables in the following order: potatoes, green onions, jalapeños, and zucchini.

5. Add the sliced brisket. Be sure to add the beef after the broth reaches a boil to keep the texture tender and soft.

6. Season with mirin, anchovy fish sauce, and Korean beef stock powder.

7. Add tofu and let the stew boil vigorously for about 5 minutes, allowing the flavors to blend and deepen.

8. Finish with a garnish of fresh green onions just before serving.

Serving Tip

Doenjang Jjigae is traditionally enjoyed with a bowl of warm rice and a few banchan (Korean side dishes). It’s a nourishing, balanced meal perfect for any time of the year.

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