Korean Thick Soybean Paste Stew
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
The broth is reduced until there is just enough to mix into rice or spoon onto a lettuce wrap.
Read more
With so little liquid, it is hard to fix once it turns salty, which is why only 80 percent of the doenjang goes in at first and the rest is used to adjust at the end. While the pastes fry for 30 seconds, keep the heat low and keep stirring.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
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