Doenjang Jjigae (Korean Soybean Paste Stew)

Method8 steps · about 25 min

1. 1

   Step 1: Mix the paper-thin bite-size beef with 2 tbsp rice wine and a few cracks of black pepper until coated.

   Uses 160 g beef brisket or another suitable soup/stew cut, ideally paper-thin and cut into bite-size pieces · 2 tbsp rice wine (mirim) · A few cracks ground black pepper; amount unspecified

2. 2

   Step 2: Briefly preheat a medium pot over medium-high heat. Add the seasoned beef and stir until browned, using its attached fat without adding oil.

   Uses Rice-wine-and-pepper-seasoned thin beef

3. 3

   Step 3: Add the 100 g thinly sliced potato to the browned beef and stir over the heat for about 2 minutes.

   Fry thin potato with browned beef · 2 minUses Browned seasoned beef · 100 g potato, thinly sliced

4. 4

   Step 4: Pour the 3½ cups ready rice-rinsing water into the beef-and-potato pot and heat toward a boil. Dissolve the 3 tbsp doenjang and optional 1 tbsp ssamjang into the broth through a sieve if helpful. Add the optional 2 tsp gochugaru and the 1 tsp minced garlic, stir well and bring to a rolling boil.

   Uses Browned beef with partly cooked sliced potato · 3½ cups fresh rice-rinsing water, saved from the second or third rice rinse · 3 tbsp doenjang (Korean soybean paste) · 1 tbsp ssamjang, optional for stronger flavour · 2 tsp gochugaru, optional for heat · 1 tsp minced garlic

5. 5

   Step 5: Once the seasoned stew is at a rolling boil, add the 90 g thinly sliced zucchini and 35 g thinly sliced onion. Boil for 1 minute.

   Boil zucchini and onion after addition · 1 minUses Rolling-boil seasoned beef-and-potato stew · 90 g zucchini, thinly sliced · 35 g onion, thinly sliced

6. 6

   Step 6: Add the 100 g trimmed separated enoki mushrooms, 45 g sliced shiitake mushrooms and 250 g tofu rectangles. Return to a boil and boil for 1 minute.

   Boil mushrooms and tofu after addition · 1 minUses Stew after zucchini-and-onion boil · 100 g enoki mushrooms, tough root ends trimmed and clusters separated · 45 g shiitake mushrooms, thinly sliced · 250 g tofu, sliced into medium rectangles

7. 7

   Step 7: Add the optional 20 g sliced green onion and 2–3 sliced green/red chilies if using. Boil for a further 1 minute. Check that the potato and other vegetables are tender, mushrooms are cooked and the thin beef is fully cooked; continue boiling gently as needed before removing from the heat.

   Final one-minute stew boil · 1 minUses Stew with mushrooms and tofu · 20 g green onion, thinly sliced, optional · 2–3 green and red chilies, thinly sliced, optional

8. 8

   Step 8: Serve the finished doenjang jjigae hot with optional ready steamed rice, Korean egg roll, seasoned seaweed and radish kimchi.

   Uses Finished fully cooked doenjang jjigae · Steamed rice, already cooked, for serving, optional; amount unspecified · Korean egg roll, already prepared, for serving, optional; amount unspecified · Seasoned seaweed for serving, optional; amount unspecified · Radish kimchi, already prepared, for serving, optional; amount unspecified