Saucepan@saucepan · Shared this recipeFollowKorean · sauceDoenjang Jjigae (Korean Soybean Paste Stew)A hearty Korean stew made with beef brisket, doenjang, ssamjang, rice water, potatoes, zucchini, mushrooms, tofu, and chilies.total25 minprep15 mincook10 minservings4Original recipe on mykoreankitchen.comKeep this recipeAdd a copy of Doenjang Jjigae (Korean Soybean Paste Stew) to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings160 g beef brisket2 tbsp rice wine ), (mirimA few cracks ground black pepper3.5 cup rice water, , obtained by rinsing rice3 tbsp doenjang ), (Korean soybean paste1 tbsp ssamjang ), (Korean spicy dipping sauce2 tsp gochugaru ), (Korean chili flakes1 tsp minced garlic100 g potato, (3.5 ounces, all rounder variety, thinly sliced)90 g zucchini, (3.1 ounces, thinly sliced)35 g onion, (1.2 ounces, thinly sliced)100 g enoki mushrooms, (3.5 ounces, stems removed and separated)45 g shiitake mushrooms, (1.5 ounces, thinly sliced)250 g tofu, (8.8 ounces, sliced into medium rectangle pieces)20 g green onions, (0.7 ounces, thinly sliced)2 chilies, (optional, green and red, thinly sliced)StepsClear checksTap an ingredient or step to check it off.1Step 1: Combine the beef with rice wine and black peppers in a bowl. Mix them well. Preheat a medium sized pot briefly over medium high heat. Add the meat and stir. (You won’t need to add any oil as the meat should have some fat attached to it.) Cook until it browns. Add the potatoes and stir for about 2 mins.2Step 2: Pour over the rice water and start boiling. Add doenjang (Korean soybean paste) and ssamjang (Korean spicy dipping sauce) into the water, using a sieve, so it is easier to dissolve. Add gochugaru (Korean chili flakes) and garlic. Stir around.3Step 3: Once the water starts rolling boiling, add the zucchini and onions. Boil for 1 min. Add the mushrooms and tofu then boil for 1 min. Add green onions and chilies and boil a further 1 min. Remove from the heat.4Step 4: Serve with steamed rice and other Korean side dishes. (i.e. the side dish above shows – Korean egg roll, seasoned seaweed, radish kimchi)getsaucepan.com/r/3cd0f2fb-829a-475e-8698-d62d529c5600 · Original: https://mykoreankitchen.com/doenjang-jjigae/
