Doenjang Jjigae

Name: Doenjang Jjigae
Total time: 15 min
Ingredients: 5 tablespoons doenjang, plus more to taste (see Tip); 4 garlic cloves, crushed and coarsely chopped; 1 small red onion, cut into medium dice; 1 medium zucchini, cut into medium dice; 5 ounces Korean radish, peeled, quartered, then thinly sliced crosswise; 3 ounces fresh shiitake mushrooms, stems removed and caps thinly sliced; 1 (4-inch) square dasima (dried kelp), cracked into small pieces; 4 oil-packed anchovies, drained; 1 tablespoon soy sauce; Salt; 1 thin, boneless rib-eye steak (about 6 ounces), cut into 1-inch pieces; Steamed white rice, for serving

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Total: 15 minutes

Servings: 2

Author : Eric Kim

doenjang kombu steak

Instructions

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Step 1

To a medium pot, add the doenjang, garlic, onion, zucchini, radish, mushrooms, dasima, anchovies, soy sauce and 3 cups cold tap water, and season lightly with salt. Bring to a boil over high heat, then reduce the heat to gently boil, stirring once or twice, until the vegetables start to soften and the broth tastes intensely savory and as salty as the sea, about 10 minutes. Adjust seasoning with more doenjang or salt as desired; the stew should be assertively seasoned.

Step 2

Stir in the steak and continue gently boiling the jjigae, stirring once or twice, until the meat is just cooked through, about 5 minutes. Serve with bowls of fresh white rice.

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