Korean Beef Doenjang Jjigae
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Thinly sliced beef brisket, not the usual anchovy stock, supplies the savoriness, giving this doenjang jjigae a meaty rather than oceanic lean.
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Rice-rinse water forms the base and softens the soybean paste, and the edges of the potato break down a little as they cook, thickening the broth on their own.
Ingredients
Instructions
- 1
Thinly slice 180g beef brisket.
Cut the potato, zucchini, onion, and tofu into similar bite-size pieces, keeping the tofu separate so it does not break before it goes into the stew.
- 2
Pour 700 ml rice-rinsing water into the pot and strain in all 2 tablespoons of doenjang so no lumps remain.
- 3
Add the potato and beef, then bring the broth to a boil over high heat.
Once it boils, skim off the foam, reduce to medium heat, and simmer for about 8 minutes.
- 4
When the potato edges look slightly translucent, add the zucchini, onion, and minced garlic.
Keep the heat at medium and simmer about 5 minutes, until the vegetables soften but the zucchini still holds its shape.
- 5
Taste the broth. Add the next ingredients when a chopstick enters the potato easily and the zucchini and onion are cooked.
- 6
Add the tofu and green onion, then simmer over medium-low heat for 3 minutes.
Serve hot when the tofu is warmed through and the savory doenjang aroma rises clearly from the pot.
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