Doenjang Jjigae is one of the most popular Korean stews made with Doenjang (Korean Soybean Paste). It’s the ultimate Korean comfort food loaded with lots of vegetables and tofu. And the beef gives it a nice, deep and rich umami taste. Once you taste it, you will see yourself making this over and over again.

Doenjang Jjigae (3 servings)

Ingredients:

2 green onions
1/2 green chili (optional)
1/2 mild red chili (optional), to garnish
3.5 oz (100g) Korean radish (or daikon)
3.5 oz (100g) zucchini
1/2 yellow onion
2 shiitake mushrooms (or oyster, enoki, button mushrooms), about 2 oz (60g) in total
5 oz (150g) medium-firm tofu (or firm tofu)
3.5 oz (100g) any cut of beef (or clams, shrimp)
4 cups (960ml) water (or rice water)
6 tbsp Korean soybean paste (doenjang)
1 tbsp Korean chili pepper flakes (gochugaru)
1 tbsp minced garlic
1/2 tbsp Korean beef stock powder (dasida)

Instructions:

PREP INGREDIENTS

1. Thinly slice the green onions and chili peppers (if using).

2. Cut the radish, zucchini, onion, mushrooms, and tofu into bite-sized pieces.

3. Cut the beef into bite-sized pieces.

MAKE DOENJANG JJIGAE

1. In a pot, add 4 cups (960ml) of water, radish, beef, Korean soybean paste, Korean chili pepper flakes, and minced garlic. Give it a good stir until you can’t see any big chunk of soybean paste. Bring it to a boil over medium-high heat for at least 10 minutes.

2. Add all the ingredients (except the tofu): mushrooms, zucchini, onion and green onions. Let it continue to boil for 7 to 10 minutes. Taste and add more soybean paste if necessary. Add Korean beef stock powder (1/2 tbsp).

3. Optionally, for a prettier presentation, transfer to a ttukbaegi (Korean clay pot). Top with tofu, green onions, and chili peppers (if using). Once it’s back up to a boil, serve with hot rice. Enjoy~!

Doenjang jjigae (doenjang stew) in a clay pot

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