Doenjang jjigae is a wonderfully simple Korean soybean paste stew, my take uses beef & tofu as well as a host of vegetables and a little chilli.
This recipe is outrageously easy to make, there is no searing or frying, just chop your ingredients and add them to the pot in order, and it's all done and dusted in around 40 minutes.
Korean Beef and Soybean Paste Stew
I've been playing around with Korean flavours on my website for a while, with dishes like my Korean fried chicken burger, gochujang tofu stew and Korean pork belly being firm favourites focusing on gochujang paste.
This beef doenjang jjigae recipe is Korean fermented soybean stew and is the first of my Korean-influenced dish that is aimed at being "kinda" traditional.
Naturally, I take a few liberties, whilst I love exploring less common ingredients, the vast majority of the ingredients I use hail from the UK or Europe. So whilst doenjang paste is the star of the dish, all of the heavy lifting is done by British vegetables.
The thinly sliced rump steak and tofu are joined by veggies that are easy to find all year round. New potatoes, carrots, onions, radishes, chillies and spring onions all feature in this hearty yet remarkably low-calorie recipe.
It tastes incredible, the fermented soybean paste gives the stew a wonderful sour, salty and unashamedly umami flavour kinda reminiscent of miso.
It's a freakishly easy dish to cook, too. There is no searing or frying, chop up your stuff, chuck it into a pan with some water, add some more stuff later and job done, dinner is served!
Frequently Asked Questions
What cut of beef can I use?
Any fairly lean steak is fine. I usually use rump steak because it is my favourite.
You could use anything from fillet to sirloin steak, both of which are more expensive than rump, but they are a little more tender.
Can I use extra-firm tofu?
If you wish, but the texture is less pleasing, extra-firm tofu is much better for frying or baking.
Do I have to use an OXO cube?
No, but the aim is not to create a strong beef stock because the soybean paste is meant to be the key flavour driver.
As a result, you should use half or a third of a stock cube if it is meant to be mixed with 450-500ml of water.
Do I have to use beef?
No, you can replace the protein with anything you like, both chicken and prawns make for wonderful substitutions.
You should match the stock you use with the protein that you use. Ensure that the protein is cooked through before serving.
Where are the anchovies?
This recipe traditionally uses dried anchovies to enhance the stock, but they can be tough to find in the UK. Omitting them dials back the flavour a little, but it is still tasty, do not be tempted to use anchovies in oil!
Can I make this in advance?
Yes, but you should stop just before you add the beef and tofu. This doenjang jjigae recipe benefits from very quick cooking right at the end of the process.
Serving Suggestions
This beef doenjang jjigae recipe is a wonderful one-pot stew, and despite its lack of calories, it is remarkably filling.
I have seen some people suggest serving it with sticky rice, but I honestly would go in a different direction.
The low-calorie nature of this recipe makes it a perfect main course to pair with some slightly more indulgent starters.
My ideal choice would be to share a "half portion" of my Korean gochujang chicken wings. You can cook the stew to step 12, then set it aside, finish the wings, and eat. Then, you have just a few minutes of cooking left to finish the stew.
Honourable mentions go to these Korean beef lettuce wraps and these Korean spring onion pancakes.
Equipment Used
I only name-check specific brands of equipment if I think that they make a material difference to a recipe. But if you have any questions feel free to ask them in the comments section below the recipe.
- Hob/Stovetop.
- 20cm or 8" heavy-based saucepan (with a lid).
- Stirring and serving spoons.
- Chopping board.
- Kitchen knife.
- A combination of weighing scales a measuring jug and measuring spoons.
Korean Beef Doenjang Jjigae Recipe
Notes
Ingredients
- 150 g Beef Steak 5oz (I use rump steak)
- 200 g Firm Tofu 7oz
- 3-4 New Potatoes 175g
- 1 Medium-Large Onion 175g
- 1 Small Carrot 100g
- 2 Medium Hot Chilli Peppers I use one red and one green chilli
- 4 Spring Onions
- 3 Garlic Cloves
- 1 Beef Stock Cube I Used OXO cubes
- 7500 ml Water 3 Cups
- 5 tablespoon Doenjang Soybean Paste 85g
- 5-6 Radishes 75g
- ½ teaspoon Gochujgaru Chilli Flakes
Instructions
- Cut the potatoes into a 1.5cm (just over ½") dice and pop them into a 20cm or 8" heavy-based saucepan.
- Cut the onion in half, peel it and then cut it into a 1.5cm (just over ½") dice and chuck them into the pot.
- Peel the carrot (if necessary), then cut it into rounds 3-4mm (just over ⅛") thick and add them to the pan.
- Cut the chilli peppers into thin rounds and add them to the saucepan.
- Cut the white parts of the spring onions into 1" lengths and finely shred the green parts, add the white parts to the pan and set aside the green parts.
- Bash the garlic cloves with the side of a knife, peel off the papery skin, discard it and toss the garlic into the pan.
- Crumble the stock cube into the pot and then pour over the water and give everything a stir.
- Place the pan over a medium-high heat and bring it to a boil. Stir occasionally during this process, which should take around 6-8 minutes.
- When the stock comes to a boil, reduce the heat to a simmer then stir in the doenjang soybean paste, add a lid and cook for 15 minutes.
- Whilst the stock is simmering, slice the beef as finely as you can across the grain.
- Cut the tofu into bite-sized pieces (roughly 25mm or 1" cubes).
- Remove the lid from the pan, give everything a stir and add the chilli flakes, beef and tofu, stir again and simmer for 2-3 minutes.
- Finely slice the radishes and add them to the pot with most of the spring onions (saving a few for garnish), then serve.
