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Doenjang Jjigae (Korean Soybean Paste Stew)

Try my best doenjang jjigae recipe. It's so hearty and delicious!

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 4
Calories: 154 kcal
Course: Main Course
Cuisine: Korean

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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

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

% 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.