Maangchi Official Beef Doenjang Stew
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Official cooking video · Maangchi · YOUTUBEBeef, Potato and Tofu Doenjang Jjigae (4 Servings)
A home-style Korean fermented soybean paste stew. Thinly sliced beef and garlic form the savory broth before potatoes, zucchini, onion and tofu are simmered. Unlike seafood-based versions, beef makes the base.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Dice potato, onion, zucchini and tofu into roughly 1.3 cm pieces; thinly slice the beef. Mince garlic and slice scallion and chili.
- 02
Heat 2 tsp oil over medium heat, add beef and garlic, and stir until the beef loses its raw pink exterior. Add 2 cups water, cover, simmer about 10 minutes; leave the lid ajar if it foams over.
- 03
Add potato, onion, zucchini and 1/4 cup doenjang, dissolving the paste into the broth. Cover and simmer about 10 minutes, checking that the potato softens enough to pierce with a fork.
- 04
Add tofu, scallion, optional green chili and pepper flakes. Simmer about 5 minutes until the tofu is hot throughout and the stew is bubbling. Taste and serve hot with rice.
Helpful source links
Before you cook
Separate equipment for raw beef and ready-to-eat vegetables. Simmer until beef, potatoes and tofu are thoroughly cooked. Check soy and possible wheat in doenjang and tofu. Refrigerate leftovers in shallow containers within 2 hours and bring stew to a boil when reheating.
Allergens: soy, possible wheat in doenjang (check label)
Image & source credits
These illustrations stand in for food photos.
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