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Korean Soybean Stew
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5 from 5 votes

Korean Soybean Stew

Korean Soybean Stew (aka Doenjang Jjigae) is a stew that every Korean grows up eating. It is a staple soup that is eaten throughout the week.
Course: Medium
Servings: 2 people

Ingredients

Broth ingredients

  • 3 Cups Rice water (Or use Anchovy-kelp stock)
  • 2.5 Tablespoon Doenjang paste
  • 50 grams of Korean radish daikon ok too
  • 2 teaspoons Sesame oil
  • 1 teaspoon Vegetable oil

Stew ingredients:

  • 60 grams of Beef (Brisket is good)
  • ½ package Medium-Firm Tofu
  • 30 grams of Zucchini
  • ½ a whole Onion
  • 30 grams of Spring onion
  • ⅓ whole Korean Cheongyang Chili Pepper optional, this one is spicy
  • ⅓ whole Mild red chili pepper optional, this is for color

Seasoning

  • ½ teaspoon Korean Red Chili Flakes (Gochugaru)
  • 1 teaspoon Minced garlic
  • Handful of Scallions optional

Instructions

Make Rice Water

  • Wash rice grains and save the residual starchy water - we'll use this as broth. We'll need 3 cups worth. You can also substitute with anchovy-kelp broth for stock.

Prep stew ingredients

  • Cut tofu, Korean radish, onion, zucchini into small squares
  • Cut brisket into small bite sized pieces
  • Slice red and green chili and spring onion

Make stew

  • Place pot on high heat. Then add-in 2 teaspoon of sesame oil and 1 teaspoon of vegetable oil
  • Once oil is hot, put meat pieces in. Stir until they get a slight sear.
  • Then toss in the Korean radish into the pot. Stir radish pieces until they become slightly translucent (~about 2 minutes)
  • Then place-in in the rice water (or anchovy broth). Wait until the pot come up to a boil again. Then dissolve the soybean paste into the stock.
  • Let the soup boil for 10 minutes. Sift-off the bubbles that form on the top of the soup
  • Place in all of your vegetables (except for the tofu)
  • Let it boil for another 10 minutes (or until all vegetable become soft)
  • Finally, put the tofu into the stew. Then add Minced Garlic (1 teaspoon), Korean chili flakes (½ teaspoon) and let it boil for 1 minute. Turn off heat and garnish with scallions.
  • Enjoy with a bowl of hot rice!

Notes

  • Eat with a bowl of hot sticky rice
  • You can also use an anchovy-kelp broth (instead of rice water)
  • Soup will stay fresh for 1-2 days (refrigerate and then re-heat)
  • Watch video below for detailed instructions