Hearty Beef Soybean Paste Stew (Doenjang-jjigae)

A deep, savory Korean comfort dish featuring tender beef, earthy soybean paste, and a bounty of fresh vegetables for a perfect, warm meal over rice.

Ingredients

• 200 g thinly sliced beef
• 1/2 white radish
• 1 onion
• 3 shiitake mushrooms
• 1 zucchini
• 1 potato
• 1 handful clams
• 3 tbsp Korean soybean paste
• 1 tbsp red pepper powder
• 1 tbsp minced garlic
• 1 tsp minced ginger
• 1 tsp beef seasoning powder
• 1 packet enoki mushrooms
• 2 stalks green onions
• 2 green chili peppers
• 1 red chili pepper

Instructions

1. 1Prepare the Radish

   

   Place the radish on a cutting board and slice it into thin, uniform strips. This preparation ensures that the radish cooks evenly and absorbs the flavors of the soybean paste stew effectively.

   Tip: Keep the strips consistent in size to ensure they cook at the same rate as the other vegetables.
2. 2Slice the Beef

   

   Using a sharp knife, carefully cut the beef into thin, bite-sized slices. Thin slices cook quickly and become tender when simmered in the stew.

   Tip: Slicing against the grain can help make the beef even more tender.
3. 3Sear the Beef

   

   Add the sliced beef directly into a hot pot without any oil. Stir-fry the beef for about five minutes until it is cooked through and browned.

   Tip: Cooking the beef first without oil allows it to release its natural fats and develop a deep flavor base.
4. 4Add Radish

   

   Add the sliced radish into the pot with the browned beef. Stir-fry them together to allow the radish to start softening and picking up the savory beef flavors.

   Tip: Adding the radish now allows it to become translucent and tender as the soup base develops.
5. 5Season with Pepper Powder

   

   Sprinkle the red pepper powder over the beef and radish. Stir thoroughly so that all ingredients are evenly coated, creating a vibrant base for the stew.

   Tip: Adjust the amount of red pepper powder to your preferred level of spiciness.
6. 6Add Aromatics

   

   Add the minced garlic and ginger to the pot. Continue to stir-fry until the aromatics are fragrant and well incorporated with the beef and radish.

   Tip: Do not burn the garlic; stir constantly until fragrant, usually within a minute.
7. 7Add water and boil

   

   Pour water into the pot with the stir-fried beef and aromatics. Bring the mixture to a boil to create a flavorful broth base for the stew.

   Tip: Adding water after stir-frying the meat helps deglaze the pot, incorporating all the browned bits into the broth for deeper flavor.
8. 8Add soybean paste

   

   Once the water is boiling, add the Korean soybean paste. Stir well to ensure the paste dissolves completely into the broth.

   Tip: If the soybean paste is thick, you can dissolve it in a small amount of warm water first to ensure it mixes easily into the pot.
9. 9Add vegetables and clams

   

   Add the prepared clams, sliced zucchini, potatoes, onions, and mushrooms to the boiling stew. Continue cooking until all ingredients are tender and cooked through.

   Tip: Adding the vegetables in this order ensures that the hardier vegetables cook through while the clams remain tender.
10. 10Final garnish

    

    Top the cooked stew with enoki mushrooms, sliced green onions, and fresh slices of green and red chili peppers for a vibrant finish.

    Tip: Add the garnishes right before serving so the enoki mushrooms and chili peppers retain their fresh texture and bright color.

Storage & Reheating

Burn It Off

Frequently Asked Questions