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Beef and Bean Sprout Soybean Paste Stew

Holly Ford
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Prep Time 10 mins
Cook Time 20 mins
Total Time 20 mins


  • 2 cups rice starch water *
  • 1/4 lb thinly sliced marbled beef with some fat attached.
  • 1 handful thinly diced Korean radish or daikon radish
  • 2 handful soybean sprouts
  • 2 heaping tablespoons Korean soybean paste doenjang
  • 1/4 block tofu diced
  • 1/2 small zucchini diced
  • 1 teaspoon Korean chili paste (gochujang)
  • 1 green or red chili sliced
  • 2 teaspoon minced garlic
  • 1 green onion chopped


  • Pour rice starch water into a 2-qt stone pot. Add the beef and radish slices. Bring to boil and simmer for 3 minutes over med-high heat. Remove the scum floating on top with a spoon.
  • Add the bean sprouts and continue to boil for 1-2 more minutes. Add the soybean paste by smearing onto a wooden spoon as you add to the pot. Add the tofu and zucchini slices, and Korean chili paste. Continue to boil 1-2 minutes. Add the chili slices and garlic and let it boil for 30-60 seconds.
  • Remove the pot from the heat and add the green onion. Transfer the pot carefully to the table and serve hot with rice.


* To make rice starch 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 rice. 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 by your preferred method.
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