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4.9 from 75 votes

Beef Doenjang Jjigae

A staple Korean stew made with doenjang, fermented soybean paste, beef, tofu and vegetables. It's hearty and flavorful!

Servings: 2
Course: Soup

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

    Cup of Yum
  1. 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.
  2. Cut the tofu into 1/2-inch thick slices. Slice the meat into thin strips.
  3. Preheat a small pot. Sauté the meat until no longer pink. Add the radish and continue to sauté until the radish is wilted.
  4. 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.
  5. 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.
  6. Serve with rice while it is still bubbling from the heat.