Doenjang-jjigae, or Soybean Paste Stew, is one of the staple foods in Korean tradition. The understated taste of soybean paste blends with warm vegetables such as Korean radish and zucchini. The soup stew is enhanced by a strong but soft tofu flavor.
Doenjang-jjigae completes a large menu of meat and fish dishes such as bulgogi, galbi and grilled fish. The quality of dojang-jjigae depends on soybean paste and the basic richness of the broth.
So, it is important to source high quality doenjang, and to make a rich broth using the quality of anchovy and seaweed.
- 8 oz beef – sliced,
- 1/2 squash – cut in half, slice 1/2 inch thick
- 4 oz carrot – sliced, 1/2 onion – sliced
- 1 medium potato – quartered, then slice 1/2 inch thick
- 2 green onions – chopped, 2 chilies – sliced
- 10 oz tofu – cubed
- 4 tbsp dwenjang (Korean bean paste)
- 1 tbsp gochoojang (Korean chili paste)
- 1 tbsp gochoogaroo (Korean chili powder)
- 1 tbsp minced garlic, 1 tsp sesame oil
In a pot, add sesame oil, saute beef. Add water, bring to a boil. Mix around dwenjang (Korean bean paste), gochoojang (Korean chili paste), gochoogaroo (Korean chili powder). Add minced garlic and potato, cook on a medium-high heat for 5 minutes. Add rest of the vegetables and tofu. Cook for another 1-2 minute.
Serve with rice.