Doenjang jjigae is a traditional Korean stew made with fermented soybean paste, giving it a deep, savory, and slightly funky flavor. It’s simmered with tofu, vegetables like zucchini and onions, and often seafood or pork for richness. The result is a hearty, comforting dish that’s commonly eaten bubbling hot with rice as a daily staple in Korean homes.
Prep Time40 minsCook Time30 minsTotal Time1 hr 10 mins
Ingredients
120 g Beef Brisket (thinly sliced)
Boil (10m)
1 l Water from rice (3rd rinse)
60 g Korean radish
80 g Potatoes
80 g Doenjang or Miso paste
2 pt Garlic cloves (minced)
1 tbsp Gochugaru
1 tsp Beef stock (concentrated jelly)
...add (8m)
80 g Zucchini
2 pt White part of scalions
½ pt Yellow onion
2 pt Shiitake mushrooms
Finish (2m)
80 g Tofu
30 Red peppers (for color)
2 pt Green part of scallions
Directions
1
- Prep the vegetables. Cut the veggies into square pieces.
- Cut meat into thin slices, sear over high heat for 2 minutes.
- De-glaze with rice water and bring to boil. Add radish and potato.
- Add gochujang, soy bean paste, beef stock and garlic. Boil 10 minutes.
- Add onion, mushrooms, zucchini, white parts of scallions. Boil 8 minutes.
- Add tofu, red pepper, green scallions, Boil for 2 minutes.
- Serve over rice.
2
Recipe is inspired by this page.
Ingredients
120 g Beef Brisket (thinly sliced)
Boil (10m)
1 l Water from rice (3rd rinse)
60 g Korean radish
80 g Potatoes
80 g Doenjang or Miso paste
2 pt Garlic cloves (minced)
1 tbsp Gochugaru
1 tsp Beef stock (concentrated jelly)
...add (8m)
80 g Zucchini
2 pt White part of scalions
½ pt Yellow onion
2 pt Shiitake mushrooms
Finish (2m)
80 g Tofu
30 Red peppers (for color)
2 pt Green part of scallions