Doenjang Jjigae (된장찌개 / Fermented-Soybean Stew)
A hearty and comforting Korean stew made with fermented soybean paste (doenjang), tender brisket, soft tofu, and vegetables in a flavorful dashi broth. This traditional dish balances spicy, savory, and umami flavors.
Ingredients
- •4 cups Dashi
- •¼ cup doenjang (Korean fermented soybean paste)
- •1 tablespoon gochujang (Korean red chili paste)
- •1 tablespoon gochugaru (Korean red chili flakes)
- •6 cloves garlic cloves
- •2 tablespoons soy sauce
- •2 medium onions
- •2 medium green zucchini
- •1 whole red Korean chili pepper
- •1 whole green Korean chili pepper
- •½ pound brisket
- •1 pound soft or silken tofu
- •½ bunch scallions
- •cut into 1-inch batons
Cooking Instructions
- 1.
Put the dashi in a stockpot or other large pot set over medium-high heat and bring to a simmer. Whisk in the doenjang and cook for 10 minutes to bring out its natural sweetness. Add the gochujang and simmer for 5 minutes. Add the gochugaru, garlic, and soy sauce and simmer for another 10 minutes.
25 min
- 2.
Add the onions and simmer for 5 minutes. Add the zucchini and simmer for 5 minutes. (Adding the vegetables at different times will ensure that they will all be fully cooked at the end.) Add the chili peppers, beef, and tofu and simmer for 5 minutes. Taste and adjust the seasoning with more soy sauce if necessary.
15 min
- 3.
Remove the pot from the heat, add the scallions, put on the lid, and let the stew rest for at least 30 minutes, and up to 2 hours, before serving. Serve with steamed rice and your favorite banchan, as any and all pair well with this stew.
30 min
