Doenjang Jjigae
A hearty Korean soybean‑paste stew featuring tender beef, vegetables, and tofu simmered in a rich, umami‑packed broth.
INGREDIENTS
1 Tbsp – Vegetable oil
½ Cup – Beef, thinly sliced
½ Tbsp – Garlic, chopped
1 Tbsp – Hondashi®
2 Cups – Water
¼ Cup – Doenjang
1 Tbsp – Gochugaru
⅓ Cup – Onion, chopped
⅓ Cup – Potato, large dice
⅓ Cup – Korean Radish, large dice
⅓ Cup – Oyster mushroom, sliced
⅓ Cup – Zucchini, sliced
⅓ Cup – Firm tofu, large dice
¼ Cup Chili pepper, sliced
¼ Cup – Scallion, sliced
DIRECTIONS
1. In a medium earthenware pot over medium high heat add vegetable oil, beef and garlic and cook until beef is browned.
2. Add Hondashi®, water, gochugaru, and doenjang and stir until well combined.
3. Add onion, potato, radish, mushroom, and zucchini. Cover and simmer for 10 minutes.
4. Add Tofu , stir well and cover and cook for an additional 10 minutes.
5. Remove cover and garnish with sliced Chilis and scallions.
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