Learn how to make delicious and comforting Korean Beef doenjang jjigae (soybean paste stew) in an authentic way. The step by step tutorials will guide you through.
When you see a pot of hot boiling beef doenjang Jjigae on the table, it is a welcome sign to anyone who comes for a Korean meal. This traditional Korean soybean paste stew is so nostalgic and comforting.
A good friend of mine gave me a jar of very precious gift. It was a jar of homemade Korean soybean paste; the doenjang!
It’s been a while since I had the homemade doenjang in my kitchen. I was so thrilled. I learned that the doenjang she gave me was made in a Buddhist temple in Korea where her mother often goes to. Doenjang made in Buddhist temple was considered as one of the best kind.
Oh, the joy of smelling a stinky fermented jewel! I was the happiest home cook in the world when the unlovely(?) aroma hit under my nose…
So I made a stew, …my favorite kind; the Beef Doenjang Jjigae (소고기 된장찌개, sogogi doenjang jjigae). We often calls this stew in the restaurant as 차돌박이 된장찌개 (chadolbaggi doenjang jjigae).
I tasted it, and boy…! I was so touched by the flavor I almost became emotional. It resembled the stew I used to eat in my childhood in a small town of Korea. Memories were falling upon me. My mother made a few different kinds of doenjang jjigae and this one with beef became my absolute favorite.
Although I am a huge fan of using anchovies to make stock as a base for many doenjang jjigae, this recipe doesn’t require any sea creatures to create the deep flavor that we long for. A great news for the anchovy haters!
There are couple of tips to achieve the best flavor. One; use rice starch water (쌀뜨물, ssalttemool) which you will see how to make it so easily. Two; use any cut of beef that has good marbling.
If you have these two tips in mind, you can create (even with commercially made doenjang) one of the most comforting stew that has been loved by millions of Koreans. Isn’t that exciting?
Rice Starch Water
First thing first. You have to eat your stew with rice. Prepare your rice by rinsing just once. Discard the first rinsed water.
With your hand, swoosh your rice around rapidly for 20 seconds. This action removes the starch coating from the rice.
Pour 2 1/2 cups of water and swirl around. you will see the water becoming milky-like. This is the rice starch water (쌀뜨물, ssalttemool). A great stock base to give the stew more in-depth flavor.
Reserve the the starch water.
You can continue rinse your rice a couple more times and cook them by your usual method.
Choice Of Beef
Here is beautiful thinly sliced beef sirloin with lots of marbling. Any cut that is suitable for soups & stew is acceptable as long as it has some visible fat. Fat makes the flavor!
Now here are the rest of the proactive members in our doenjang jjigae club. Soybean paste, red chili paste, onion, potato, zucchini, shitake mushrooms, tofu, green chili, and green onion.
Slice beef into big chunks.
1. Prepare Stew Base
Pour about 1/2 cup of rice starch water in a small stew pot. If you have the Korean style stone pot, use it by all means.
For some reason I found the stew made in the stone pot is more delicious. I can’t scientifically prove it though.
Using a spoon smear your doenjang paste against the wall of your pot to break down. Make sure you smear all the big chunks of paste sinking to the bottom.
Add a tiny bit, about 1 tsp, of Korean chili paste (gochujang) to the pot.
Pour the rest of the rice starch water and mix.
Add your lovely beef, and bring the pot over med-high heat to boil.
2. Add Other Ingredients
Cut up your vegetables into bite sizes: tofu, potato, zucchini, onion, mushroom.
When the stew is boiling add onions, potatoes, and mushrooms into the pot.
3. Finishing Touch
Add finely minced garlic. Continue to boil for 2 minutes.
Add the zucchinis, sliced green chilies, and tofu slices.
You will see some scums floating on top. If that bothers you, scoop them out with a spoon.
This is an optional but if you like a little spicy kick to the stew, add a tiny bit of Korean red chili flakes and stir.
Now your stew is ready to serve. It is boiling hot so pay a full caution when you bring the pot to the table.
Sharing doenjang jjigae in one pot with someone you love sitting across from each other on the table is something that we Koreans love to do.
I was sitting alone in my big dining table all by myself to enjoy this divine stew as a lunch, I suddenly thought of my parent’s small-humble-lacquered-round-wooden Korean table they used to feed their 5 children with.
It must have been a very crammed space for a family of seven, but as far as I can remember… I can only remember how delicious my mother’s food was.
Other Doenjang Recipes
- Classic Doenjang Jjigae (Korean Stew)
- Korean Soybean Paste Soup With Beef And Watercress
- Turnip Green Potato Soup
- Korean Cabbage with Soybean Paste
Beef Doenjang Jjigae, Korean soy bean paste stew with beef
- 2 cups rice starch water * see note below
- 2 tbsp Korean soybean paste (doenjang)
- 1 tsp Korean chili paste (gochujang) gochujang
- 1/4 lb 100g thinly sliced marbled beef with some fat attached cut into big bite size
- 1/2 onion diced
- 1 small yukon potato diced
- 2-3 shiitake mushroom stem removed and diced
- 1/2 zucchini sliced
- 1 clove garlic finely minced
- 1 tsp Korean chili flakes (gochugaru) optional
- 1 green chili sliced
- 1 green onion sliced
- Pour 1/2 cup of rice starch water in to a small pot. Smear the soybean paste to breakdown all the big chunks of the paste to incorporate with the water. Add the Korean chili paste in a same manner. Add the rest of the rice starch water to the pot and mix well.
- Add the the beef slices and bring the pot over med-high heat to boil.
- What the stock is boiling add the onion, potato, mushroom and continue to boil for 2 minutes.
- Add the zucchini, tofu and garlic, green chili. Add the red chili flakes at this stage if you wish. When the potatoes and zucchinis are tender, remove the pot from heat and sprinkle green onions.
- Serve hot with rice. Be careful! It is boiling hot.