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5 from 1 vote

Beef Soybean Paste Stew

A hearty and flavorful soybean paste stew packed with beef broth and fresh vegetables are definitely a must for soup lovers! So nourishing and soothing and all you need a bowl of rice to compliment this dish!! Just like the way your mom used to make it for you!!
Course: Dinner, lunch, Main Course
Cuisine: Korean
Servings: 2 people
Calories:
Author: Seasoned by Jin

Ingredients

  • 3 cups beef stock Korean beef stock, premade or homemade
  • ½ small onion sliced
  • 2 cloves garlic smashed
  • 3 whole dehydrated shiitake mushroom sliced
  • ½ small zucchini chopped
  • 1 cup napa cabbage chopped
  • 3-4 sliced beef ribeye, thinly sliced cut
  • 9-10 oz medium firm tofu diced
  • 1 Korean green pepper chopped
  • 1 stalk scallion chopped
  • 2 Tbsp Doeng jjang paste
  • tsp Gochugaru Korean red hot chili powder, coarse
  • 1 Tbsp Gukganjang Korean Soup Soy Sauce
  • 1 pinch black pepper
  • 1 pinch sea salt to taste

Instructions

  • Hydrate shiitake mushroom in 2 cups of cold water for 2-3 hours prior to cooking, or until soft and tender. Drain and slice, set aside.
  • Bring beef stock to boil. Add onion, garlic, mushroom and doeng jjang and bring to boil. Boil for 5-6min.
  • Add tofu, zucchini, beef, Gochugaru and boil for 5 more min.
  • Add pepper, scallion, soy sauce, black pepper and salt to taste. Cook for 1min and turn off heat. Serve hot and pair with sticky rice.
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