Korean Thick Soybean Paste Stew
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Gangdoenjang jjigae is a concentrated Korean soybean paste stew that combines doenjang with a measure of gochujang, pushing the base into a richer, sharper register than standard doenjang jjigae.
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Ground beef stirred into the paste mixture amplifies the savory depth from the start, while cubed firm tofu and zucchini slices provide soft, yielding textures that absorb the bold seasoning. The anchovy-kelp stock beneath the paste keeps the overall flavor clean and well-defined rather than muddy. A single Cheongyang chili, added whole or sliced, threads a steady, moderate heat through the broth without dominating it. Because the stew is intentionally thicker and more intensely flavored than most Korean soups, it pairs naturally with ssam-bap: wrapped in lettuce leaves with rice, it functions as both dipping sauce and main component in one.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Cut 120g zucchini, 80g onion, and 180g firm tofu into 1cm cubes.
Slice 1 Cheongyang chili into thin rounds with the seeds kept in, so the heat spreads steadily through the thick stew.
- 2Control
Set a pot over low heat and add 120g ground beef without extra oil.
Stir for about 3 minutes, breaking up clumps, until the red color disappears and enough beef fat coats the bottom.
- 3Control
Add about 80 percent of the 2 tbsp doenjang, reserving the rest for adjustment, plus 0.5 tbsp gochujang.
Stir over low heat for 30 seconds so the pastes bloom in the beef fat without sticking or scorching.
- 4Heat
Pour in 450ml anchovy-kelp stock gradually while stirring to loosen the thick paste.
Raise the heat to high, bring it to a boil, and skim off foam from the surface for a cleaner-tasting broth.
- 5Control
Add the zucchini and onion, then reduce to medium heat.
Simmer for 7 to 8 minutes, stirring occasionally, until the zucchini edges look slightly translucent and the onion softens without collapsing.
- 6Finish
Add the tofu and Cheongyang chili, then simmer for 4 more minutes.
Keep the pot uncovered for the final minute, check that the stew is thick enough for rice or lettuce wraps, and adjust with the reserved doenjang before turning off the heat.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Gangdoenjang jjigae intensifies fermented flavors by mixing doenjang and gochujang with minced beef for a thick, concentrated stew ideal for lettuce wraps.
- Finish cue
- Simmer for 7 to 8 minutes, stirring occasionally, until the zucchini edges look slightly translucent and the onion softens without collapsing.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
30min, 8 ingredients
Category median
35min, 9 ingredients
Based on 122 recipes
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