This Korean soybean paste stew is a perfect option for any day you are craving something comforting and homey. I will show you how to bring out the deep flavors of Korean doenjang using a combination of rich dashi stock and fresh veggies! Try this simple home comfort recipe today!
why doeng jang jjigae taste different?
Not all Doengjang Jjigae are alike, just like every doeng jang is different. (Homemade versions are much more pungent than the store bought ones fyi.) Every Korean household makes their stew differently. The variation will continue first due to the doengjang paste flavor itself and what you add into the stew. Some prefer more meat than others, while some prefer more vegetables added into the stew. Adding gochujang, gochugaru or sliced Korean peppers will also create different flavoring. The base stock can also affect the flavor since you can have a beef stock, pork stock, anchovy stock, or vegetable stock. Finding the combination that you like can be fun and exciting!
is doenjang differernt from miso?
Doenjang is much different from miso. They look, taste, smell and feel different from miso. You need Korean doenjang to make doenjang stew just like you need miso to make miso soup!! Doenjang and miso are both made with soybeans and both are great source of probiotics. Here is the key difference. Doenjang is a fermented bean paste, meaning natural probiotics are produced by the paste itself. Whereas in miso, microorganisms are added to produce fermentation. Do you see the difference?
is doenjang very pungent?
It can taste pungent depending on your taste bud. My suggestion is to take it in moderation the first few times, then increase the amount little by little. They may taste and smell stronger than other Asian condiments but trust me, you will reap so many benefits!!
did you enjoy this recipe?
Be sure to check the recipes below!
Soybean Paste Stew with Beef & Veggies/Doenjang Jjigae
- 6 cups rice water strained water after washing rice
- 7 whole dehydrated anchovies, giant size
- 1 4" x 4" dehydrated kelp
- 4 whole garlic cloves smashed
- 1 whole shiitake mushroom
- 6 oz large potato cut into chunks
- ½ medium zucchini cut into chunks
- ½ large onion cut into chunks
- 2 oz baby spinach optional
- ⅓ cup beef cubed
- 1 tofu
- 3 oz enoki mushroom chopped
- 1 bunch scallion chopped
- 1 Korean pepper sliced
- 4 Tbsp Korean doenjjang
- 2 Tbsp gochugaru /red hot pepper flakes coarse
- 2 Tbsp Guk Gan-jang, Soup Soy Sauce
- ½ tsp sugar
- 1 pinch black pepper
- Bring 6 cups of rice water to boil in a pot. Add anchovies, kelp, smashed garlic, and shiitake mushroom. Boil without lid for about 13-15 mins.
- Discard kelp & anchovies. Add potato, onion, doenjjang, and gochugaru into pot. Close lid and boil for about 3-4 mins.
- Add soup soy sauce, beef, sugar, black pepper, zucchini, tofu and enoki mushroom. Boil on high for 10 mins.
- Add spinach, pepper, and boil additional 2 mins. Turn off heat and add chopped scallion.