
Doenjang Jjigae (Korean Soybean Paste Stew)
User Reviews
5.0
66 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4
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Calories
154 kcal
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Course
Main Course
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Cuisine
Korean

Doenjang Jjigae (Korean Soybean Paste Stew)
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Try my best doenjang jjigae recipe. It's so hearty and delicious!
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Ingredients
- 160 g beef brisket or any cuts that are suitable for soup and stew, (5.6 ounces), thinly sliced (ideally paper thin) and cut into bite size pieces
- 2 Tbsp rice wine (mirim)
- A few cracks ground black pepper
- 3.5 cups rice water , obtained by rinsing rice
- 3 Tbsp doenjang (Korean soybean paste)
- 1 Tbsp ssamjang (Korean spicy dipping sauce)
- 2 tsp Gochugaru (Korean chili flakes)
- 1 tsp minced garlic
- 100 g potato (3.5 ounces), all rounder variety, thinly sliced
- 90 g zucchini (3.1 ounces), thinly sliced
- 35 g onion (1.2 ounces), thinly sliced
- 100 g enoki mushrooms (3.5 ounces), stems removed and separated
- 45 g Shiitake mushrooms (1.5 ounces), thinly sliced
- 250 g tofu (8.8 ounces), sliced into medium rectangle pieces
- 20 g green onions (0.7 ounces), thinly sliced
- 2-3 Chilies (optional), green and red, thinly sliced
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Instructions
- Combine the beef with rice wine and black peppers in a bowl. Mix them well. Preheat a medium sized pot briefly over medium high heat. Add the meat and stir. (You won’t need to add any oil as the meat should have some fat attached to it.) Cook until it browns. Add the potatoes and stir for about 2 mins.
- Pour over the rice water and start boiling. Add doenjang (Korean soybean paste) and ssamjang (Korean spicy dipping sauce) into the water, using a sieve, so it is easier to dissolve. Add gochugaru (Korean chili flakes) and garlic. Stir around.
- Once the water starts rolling boiling, add the zucchini and onions. Boil for 1 min. Add the mushrooms and tofu then boil for 1 min. Add green onions and chilies and boil a further 1 min. Remove from the heat.
- Serve with steamed rice and other Korean side dishes. (i.e. the side dish above shows – Korean egg roll, seasoned seaweed, radish kimchi)
Notes
- * 1 Tbsp = 15 ml, 1 Cup = 250 ml
- ** If you want to learn more about Korean ingredients, check my essential Korean ingredients list.
Nutrition Information
Show Details
Calories
154kcal
(8%)
Carbohydrates
16g
(5%)
Protein
13g
(26%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Cholesterol
25mg
(8%)
Sodium
629mg
(26%)
Potassium
563mg
(16%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
606IU
(12%)
Vitamin C
41mg
(46%)
Calcium
28mg
(3%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 154 kcal
% Daily Value*
Calories | 154kcal | 8% |
Carbohydrates | 16g | 5% |
Protein | 13g | 26% |
Fat | 4g | 6% |
Saturated Fat | 1g | 5% |
Cholesterol | 25mg | 8% |
Sodium | 629mg | 26% |
Potassium | 563mg | 12% |
Fiber | 4g | 16% |
Sugar | 4g | 8% |
Vitamin A | 606IU | 12% |
Vitamin C | 41mg | 46% |
Calcium | 28mg | 3% |
Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
66 reviews
Excellent
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