Beef Doenjang Jjigae
User Reviews
4.9
75 reviews
Excellent
-
Servings
2
-
Course
Soup
Beef Doenjang Jjigae
Report
A staple Korean stew made with doenjang, fermented soybean paste, beef, tofu and vegetables. It's hearty and flavorful!
Share:
Ingredients
- 2 ounces radish
- 1/2 small zucchini about 3 ounces (mushrooms and potatoes can be added if desired)
- 1/4 small onion
- 1 Chili pepper green and/or red
- 1 scallion
- 3 ounces beef stew meat or other well-marbled cut
- 8 ounces tofu
- 2 tablespoons Korean soybean paste doenjang
- 1 teaspoon Korean chili pepper paste gochujang
- 1 teaspoon minced garlic
- Black pepper to taste
- 1/2 teaspoon vinegar
- 2 cups of water used to rinse rice ssal ddeum mul (or add 1/2 teaspoon flour or rice powder to clear water)
Instructions
- Cut the radish into thin 1-inch squares. Cut the zucchini into bite size pieces. Thinly slice the onion and chili pepper. Cut the scallion into 1-inch lengths.
- Cut the tofu into 1/2-inch thick slices. Slice the meat into thin strips.
- Preheat a small pot. Sauté the meat until no longer pink. Add the radish and continue to sauté until the radish is wilted.
- Add the water, soybean paste, and chili pepper paste. Stir well to dissolve the pastes. Boil over medium high heat for 4 to 5 minutes.
- Add the tofu, onion, zucchini and garlic. Boil for an additional 5 to 6 minutes. Stir in the vinegar, and throw in the scallion and chili pepper. Cook for another minute or two.
- Serve with rice while it is still bubbling from the heat.
Genuine Reviews
User Reviews
Overall Rating
4.9
75 reviews
Excellent
Other Recipes
You'll Also Love
