Beef Doenjang Jjigae (Soybean Paste Stew)
Make delicious and comforting Korean Beef doenjang jjigae (soybean paste stew) in an authentic way. The step by step tutorials will guide you through.
Equipment
Ingredients
- 2 cups rice 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
- 1/2 block (8 oz) soft tofu cubed
- 1 clove garlic finely minced
- 1 tsp Korean chili flakes (gochugaru) optional
- 1 green chili sliced
- 1 green onion sliced
Instructions
- 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.
Notes
*To make rice water: Rinse rice once and discard the water. Swoosh the rice in a bowl with your hand for 20 seconds and add the 2 1/2 cup of water to the bowl. Swirl around and you will see milky water. Reserve the milky water to use as a stock base. Continue rinsing the rice couple more times and cook rice in a usual way to serve.