Learn how to make delicious and comforting Korean Beef doenjang jjigae (soybean paste stew) in an accurate way. The stride past stride tutorials will guide you through.

Beef donajng jjigae is boiling in a Korean stone pot.

When you come across a pot of hot humid beef doenjang Jjigae on the table, it is a welcome sign to anyone who comes for a Korean meal. This traditional Korean soybean paste stew is so nostalgic and comforting.

A adept friend of mine gave me a jar of very precious gift. Information technology was a jar of homemade Korean soybean paste; the doenjang!

Information technology's been a while since I had the bootleg doenjang in my kitchen. I was so thrilled. I learned that the doenjang she gave me was fabricated in a Buddhist temple in Korea where her mother ofttimes goes to. Doenjang made in Buddhist temple was considered as one of the best kind.

Oh, the joy of smelling a stinky fermented gem! I was the happiest dwelling cook in the globe when the unlovely(?) aroma hitting under my nose…

Homemade Korean Soy Bean Paste stored in a glass jar is showing its golden color.

So I made a stew, …my favorite kind; the Beefiness Doenjang Jjigae (소고기 된장찌개, sogogi doenjang jjigae). We often calls this stew in the eating place every bit 차돌박이 된장찌개 (chadolbaggi doenjang jjigae).

I tasted it, and boy…! I was so touched by the flavor I about became emotional. It resembled the stew I used to consume in my babyhood in a small boondocks of Korea. Memories were falling upon me. My mother made a few different kinds of doenjang jjigae and this one with beef became my absolute favorite.

Although I am a huge fan of using anchovies to make stock as a base for many doenjang jjigae, this recipe doesn't require any bounding main creatures to create the deep flavor that we long for. A keen news for the anchovy haters!

In that location are couple of tips to accomplish the best flavor. 1; utilise rice water (쌀뜨물, ssalttemool) which you will see how to go far so easily. Two; use any cut of beef that has good marbling.

If you have these two tips in mind, you can create (even with commercially made doenjang) one of the most comforting stew that has been loved by millions of Koreans. Isn't that exciting?

Rice Water

Rinse water with rice several times

Outset thing first. You have to eat your stew with rice. Prepare your rice by rinsing but one time. Discard the first rinsed water.

Swirl around the rice with fingers to remove the starch coating.

With your hand, swoosh your rice effectually rapidly for xx seconds. This action removes the starch blanket from the rice.

Collect the milky rice water from the rice

Pour 2 1/2 cups of water and swirl around. you will see the water becoming milky-similar. This is the rice water or rice starch water (쌀뜨물, ssalttemool).  A not bad stock base to give the stew more than in-depth season.

Rice water is collected in a cup

Reserve the rice starch water. You can proceed rinse your rice a couple more times and melt them by your usual method.

Option Of Beef

Thin slices of marbled beef will be used to make beef doenjang jjigae.

Here is cute thinly sliced beefiness sirloin with lots of marbling. Any cut that is suitable for soups & stew is adequate as long every bit it has some visible fat. Fat makes the flavour!

How to make Beef Doenjang Jjigae (Soybean paste stew)

Ingredients for Korean beef soybean paste stew

At present here are the rest of the proactive members in our doenjang jjigae club. Soybean paste, reddish chili paste, onion, potato, zucchini, shitake mushrooms, tofu, green chili, and green onion.

Well marbled beef is thinly sliced on a cutting board.

Slice beefiness into big chunks.

1. Prepare a stock

A tablespoonful of doenjang is about to go into rice water in a stone pot.

Pour about i/ii loving cup of rice water in a small stew pot. If y'all accept the Korean mode stone pot, use information technology by all means.

For some reason I found the stew made in the stone pot is more than succulent. I tin't scientifically prove information technology though.

A spoon is smearing doenjang paste against wall of stone pot to mix with rice water.

Using a spoon smear your doenjang paste against the wall of your pot to intermission down. Make certain you lot smear all the large chunks of paste sinking to the bottom.

A tiny bit of Korean chili paste is added to the stock

Add a tiny chip, about ane tsp, of Korean chili paste (gochujang) to the pot.

Rice water is added to the doenjnag jjigae stock

Pour the residual of the rice h2o and mix.

Thin slices of beef is added to Korean soybean paste stock in a stone pot.

Add together your lovely beef, and bring the pot over med-loftier heat to eddy.

ii. Add together Other Ingredients

Vegetables and potato are cut up to small dices.

Cut up your vegetables into bite sizes: tofu, irish potato, zucchini, onion, mushroom.

A handful of potato is added to the doenjang stock in a stone pot.

When the stew is boiling add onions, potatoes, and mushrooms into the pot.

3. Finishing Bear upon

A spoon of minced garlic is added to doenjang stew in a pot.

Add finely minced garlic. Continue to boil for 2 minutes.

Zucchini and fresh chili are added to Korean soybean paste stew.

Add the zucchinis, sliced green chilies, and tofu slices.

Tofu is added to Korean doenjang jjigae

You will run across some scums floating on meridian. If that bothers y'all, scoop them out with a spoon.

A tiny bit of Korean chili flakes adds a gentle kick to doenjang jjigae.

This is an optional but if you like a little spicy kick to the stew, add a tiny chip of Korean cherry chili flakes and stir.

Now your stew is ready to serve. It is humid hot so pay a total circumspection when you bring the pot to the table.

Sharing doenjang jjigae in one pot with someone you beloved sitting across from each other on the table is something that we Koreans dearest to do.

I was sitting solitary in my big dining table all by myself to relish this divine stew as a lunch, I suddenly idea of my parent'south small-humble-lacquered-round-wooden Korean table they used to feed their v children with.

It must have been a very crammed space for a family unit of seven, merely as far equally I can remember… I can only retrieve how delicious my mother'southward food was.

Other Doenjang Recipes

  • Classic Doenjang Jjigae (Korean Stew)
  • Korean Soybean Paste Soup With Beefiness And Watercress
  • Turnip Green Potato Soup
  • Korean Cabbage with Soybean Paste
A spoon is dishing up doenajng jjigae with beef and vegetables from the stone pot to show.

A spoon is dishing up doenajng jjigae with beef and vegetables from the stone pot to show.

Beefiness Doenjang Jjigae (Soybean Paste Stew)

Servings: ii people

Prep Time: 15 mins

Cook Fourth dimension: 10 mins

Total Fourth dimension: 25 mins

Make delicious and comforting Korean Beef doenjang jjigae (soybean paste stew) in an authentic manner. The stride by step tutorials will guide you through.

  • two cups rice h2o , see note below
  • 2 tbsp Korean soybean paste (doenjang)
  • one tsp Korean chili paste (gochujang), gochujang
  • 1/4 lb 100g thinly sliced marbled beefiness with some fat attached, cut into large bite size
  • 1/2 onion, diced
  • 1 small yukon potato, diced
  • 2-3 shiitake mushroom, stalk removed and diced
  • one/2 zucchini, sliced
  • 1 clove garlic, finely minced
  • 1 tsp Korean chili flakes (gochugaru), optional
  • 1 light-green chili, sliced
  • 1 greenish onion, sliced

  • Pour 1/2 cup of rice starch water in to a small pot. Smear the soybean paste to breakdown all the big chunks of the paste to incorporate with the water. Add the Korean chili paste in a same manner. Add the rest of the rice starch water to the pot and mix well.

  • Add together the the beefiness slices and bring the pot over med-loftier rut to boil.

  • What the stock is boiling add the onion, potato, mushroom and continue to boil for 2 minutes.

  • Add the zucchini, tofu and garlic, green chili. Add the scarlet chili flakes at this phase if yous wish. When the potatoes and zucchinis are tender, remove the pot from heat and sprinkle greenish onions.

  • Serve hot with rice. Be conscientious! It is humid hot.

*To make rice water: Rinse rice once and discard the water. Swoosh the rice in a basin with your manus for 20 seconds and add the 2 1/two loving cup of water to the bowl. Swirl around and y'all will see milky water. Reserve the milky water to use equally a stock base of operations. Keep rinsing the rice couple more times and cook rice in a usual mode to serve.

Tag @beyondkimchee on Instagram. I love to see your masterpiece.