Doenjang Jjigae is one of the greatest Korean foods of all time. Since it’s made with doenjang (Korean soybean paste), it’s literally an umami bomb. Even if you don’t have one or two ingredients, don’t worry about it. Doenjang will take care of everything!
Doenjang Jjigae (2-3 servings)
Ingredients:
- 2 oz (60g) Korean radish (or Daikon)
- 1/2 Yukon Gold potato (80g)
- 2.8 oz (80g) zucchini
- 1/2 yellow onion
- 2 shiitake mushrooms (or king oyster, oyster, enoki mushroom, etc.)
- 2 green onions
- 1 spicy green chili
- 1 mild red chili (optional), for color
- 2 cloves garlic
- 1/2 block firm tofu (or medium-firm tofu) (130g)
- 4.2 oz (120g) thinly sliced beef brisket (차돌박이) (or any cut of beef)
- 1/2 tsp neutral-tasting oil
- 4 cups (960ml) rice water (or water)
- 6 tbsp Korean soybean paste (doenjang)
- 1 tbsp Korean chili pepper flakes (gochugaru)
- 1/2 tbsp Korean beef stock powder (dasida)
Instructions:
PREP INGREDIENTS
1. Prep the vegetables. Cut the radish and potato into thin bite-sized pieces. Cut the zucchini, onion and mushrooms into bite-sized pieces. Roughly chop the green onions. Thinly slice the chilies. Finely chop the garlic cloves.
2. Cut the tofu into little cubes. (If you’re using other cuts of beef, cut it into bite-sized pieces.)
MAKE DOENJANG JJIGAE
1. In a wok (or pot), heat the oil (1/2 tsp) over medium-high heat. Once it’s heated, add the beef brisket. Cook for 1 to 2 minutes.
2. Add 4 cups (960ml) of rice water along with the radish, potato and chopped garlic. To that, add the Korean soybean paste, Korean chili pepper flakes, and Korean beef stock powder. Give it a good stir so that all the doenjang is melted into the broth. Bring it to a boil.
3. After 10 minutes, add in the zucchini, onion, and mushrooms. Let it continue to boil for 7 to 10 minutes. Give it a quick taste. If it’s a little bland, add more doenjang. If it’s too salty, add more water.
4. Once it tastes perfect to you, add in the green onions, tofu, and chilies. Boil for 2 more minutes.
5. Optionally, transfer to a ttukbaegi (Korean clay pot). Bring it to a boil one more time and garnish with more chilies. Serve with hot rice and kimchi (or cucumber salad). Enjoy!
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Ingredients
2 oz (60g) Korean radish (or Daikon)
1/2 Yukon Gold potato (80g)
2.8 oz (80g) zucchini
1/2 yellow onion
2 shiitake mushrooms (or king oyster, oyster, enoki mushroom, etc.)
2 green onions
1 spicy green chili
1 mild red chili (optional), for color
2 cloves garlic
1/2 block firm tofu (or medium-firm tofu) (130g)
4.2 oz (120g) thinly sliced beef brisket (차돌박이) (or any cut of beef)
1/2 tsp neutral-tasting oil
4 cups (960ml) rice water (or water)
1/2 tbsp Korean beef stock powder (dasida)
Directions
- Prep Ingredients
- Prep the vegetables. Cut the radish and potato into thin bite-sized pieces. Cut the zucchini, onion and mushrooms into bite-sized pieces. Roughly chop the green onions. Thinly slice the chilies. Finely chop the garlic cloves.
- Cut the tofu into little cubes. (If you’re using other cuts of beef, cut it into bite-sized pieces.)
- Make Doenjang Jjigae
- In a wok (or pot), heat the oil (1/2 tsp) over medium-high heat. Once it’s heated, add the beef brisket. Cook for 1 to 2 minutes.
- Add 4 cups (960ml) of rice water along with the radish, potato and chopped garlic. To that, add the Korean soybean paste, Korean chili pepper flakes, and Korean beef stock powder. Give it a good stir so that all the doenjang is melted into the broth. Bring it to a boil.
- After 10 minutes, add in the zucchini, onion, and mushrooms. Let it continue to boil for 7 to 10 minutes. Give it a quick taste. If it’s a little bland, add more doenjang. If it’s too salty, add more water.
- Once it tastes perfect to you, add in the green onions, tofu, and chilies. Boil for 2 more minutes.
- Optionally, transfer to a ttukbaegi (Korean clay pot). Bring it to a boil one more time and garnish with more chilies. Serve with hot rice and kimchi (or cucumber salad). Enjoy!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml
