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Korean Soybean Paste Stew with Beef and Bean Sprout

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This soul comforting Korean soybean paste stew (doenjang jjigae) is made with beef, bean sprouts, zucchini, radish and tofu. No seafood ingredients are added.
Course Dinner, Lunch, Stew
Cuisine Korean
Keyword doenjang jjigae, Korean soybean paste
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 people
Author Holly Ford

Ingredients

  • 2 cups rice water see note below
  • 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 tbsp Korean soybean paste (doenjang)
  • 1/4 block soft tofu diced
  • 1/2 small zucchini diced
  • 1 tsp Korean chili paste (gochujang)
  • 1 green or red chili sliced
  • 2 tsp minced garlic
  • 1 green onion chopped

Instructions

  • 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.

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 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.