Making The Ultimate Korean Comfort Food Doenjang Jjigae, Soybean Paste Stew With Beef Brisket

doenjang

🥗Healthier: miso

💰Cheaper: soybean paste

Miso can provide a similar flavor profile.

tofu

🥗Healthier: tempeh

💰Cheaper: cottage cheese

Tempeh offers a firmer texture and higher protein.

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and pork is often less expensive.

zucchini

🥗Healthier: yellow squash

💰Cheaper: cucumbers

Cucumbers can add a refreshing crunch.

Cut 60 grams of Korean radish into bite-sized pieces.

Cut half a potato into bite-sized pieces.

Cut zucchini into large chunks.

Cut half an onion into bite-sized pieces.

Cut shiitake mushrooms into bite-sized pieces.

Roughly chop green onion.

Cut tofu into cubes.

Thinly slice one spicy green chili.

Slice red chili for garnish.

Finely chop two cloves of garlic.

In a pot, add half a teaspoon of oil and heat over medium-high heat.

Add 120 grams of beef brisket and cook for 1-2 minutes until browned.

Add 4 cups of rice water, radish, potato, and chopped garlic to the pot.

Add 6 tablespoons of doenjang, 1 tablespoon of Korean chili pepper flakes, and half a tablespoon of tashida Korean beef stock powder, and bring to a boil.

Stir well to ensure the doenjang is melted into the broth.

After 10 minutes, add zucchini, onion, and shiitake mushrooms, and continue to boil for 7-10 minutes.

Taste the stew; if bland, add more doenjang; if too salty, add more water.

Add green onions, tofu, and chilies, and boil for 2 more minutes.

Plate the stew in a tottuki or a bowl, and bring to a boil one more time before garnishing with more chilies.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens