Soybean Paste Stew with Beef & Veggies/Doenjang Jjigae
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!
Servings: 2 people
Calories:
Ingredients
- 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
Seasonings
- 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
Instructions
- 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.
Notes
Each brand doenjjang has different level of sodium level. Adjust the soup saltiness per your liking. Add more sea salt as needed.
Tried this recipe?Mention @seasonedbyjin or tag #seasonedbyjin!