doenjang jjigae

Try my best doenjang jjigae recipe. It&#039;s so hearty and delicious!

Doenjang Jjigae (Korean Soybean Paste Stew)

beef brisket

Tbsp rice wine ((mirim))

black pepper

rice water (, obtained by rinsing rice)

Tbsp doenjang ((Korean soybean paste))

Tbsp ssamjang ((Korean spicy dipping sauce))

tsp gochugaru ((Korean chili flakes))

tsp minced garlic

g potato ((3.5 ounces), all rounder variety, thinly sliced)

90 g zucchini ((3.1 ounces), thinly sliced)

g onion ((1.2 ounces), thinly sliced)

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),

onions

chilies

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.

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.

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.

Serve with steamed rice and other Korean side dishes. (i.e. the side dish above shows – Korean egg roll, seasoned seaweed, radish kimchi)

Hi everybody! Today my doenjang (fermented soybean paste) project is done by releasing this video recipe: How to make one of the most popular and representative doenjang dishes: doenjang-jjigae aka fermented soybean paste stew! Many Koreans say, &quot;I never get tired of eating kimchi...

Doenjang-jjigae (Fermented soybean paste stew)

green onions, chopped

onion,

zucchini,

green Korean chili pepper

garlic cloves,

shrimp, shelled, deveined, washed, and coarsely chopped (about ⅓ cup)

water

anchovies,

soybean paste (doenjang)

medium-firm tofu, cut into ½-inch cubes (about 1 cup)

Delicious! You have many ttukbaegi (earthenware bowls)!

Homemade Doenjang-jjigae...delicious...thank you for the recipe!

Prepare broth

Combine the potato, onion, zucchini, chili pepper, garlic, and shrimp in a 1½-quart (6 cups) earthenware pot or other heavy pot. Wrap the dried anchovies in cheesecloth (or a dashi bag, a pouch for stock-making sold at a Korean grocery store), and put them into the pot with other ingredients  Add water and cover.

Boil

Cook over medium-high heat for 15 minutes until it starts boiling. If you use a stainless steel pot, it will take less than 15 minutes, about 7 to 8 minutes.

Add soybean paste and tofu

Stir in the soybean paste, mixing well. Cover and cook for 20 minutes longer over medium heat. Add the tofu and cook for another 3 minutes. Remove the anchovy pouch and discard.

Serve

Sprinkle with the green onions and serve as a side dish to rice. Serve it directly from the pot, or transfer to a serving bowl. Everybody can eat together out of the pot, or portions can be ladled out in individual bowls for each person.

Hi everybody! Today my doenjang (fermented soybean paste) project is done by releasing this video recipe: How to make one of the most popular and representative doenjang dishes: doenjang-jjigae aka fermented soybean paste stew! Many Koreans say, &quot;I never get tired of eating kimchi, doenjang-jjigae, and rice!&quot; When a Korean mom chooses the first real meal for her baby, she chooses doenjang-jjigae (or soup made with soybean paste, doenjang-guk) with fluffy white rice. To make it go down easy she mixes the stew with the rice and feeds it to her child. Years later, when the child is grown and living far away, she makes it for them whenever they come home again, because every child has ingrained memories of mom&#039;s doenjang-jjigae. It&#039;s something they know and love and are always comforted with. When some Korean tourists travel to foreign countries, the first place they want to go is a Korean restaurant and eat doenjang-jjiage with rice. &quot;Oh, airplane food upset my stomach, I need something to feel good!&quot; And it works! One of my friends who has been living in USA for more than 3 decades stashes a small jar of doenjang into her check-in bag when she travels, because her husband can&#039;t keep eating non-Korean food for an extended period of time. She&#039;ll makes a quick doenjang-jjigae for him in their hotel kitchen. There are many types and versions of doenjang-jjigae (like the recipe I posted years ago, doenjang-jjigae geotjeori bibimbap), and this recipe I&#039;m showing you today is my standard that I&#039;ve been using for years. It&#039;s one of my favorite styles of doenjang-jjigae and is in my cookbook, too. What makes me more excited about it today is that I made it with my homemade doenjang! Most of you don&#039;t have homemade doenjang, so you can use store-bought doenjang with the same recipe. It will still be delicious, I promise! Ingredients (Serves 2-4) 1 medium potato, peeled and cut into &frac12;-inch cubes (about 1 cup) 1 medium onion, cut into &frac12;-inch pieces (about 1 cup) 1 small zucchini, cut into &frac12;-inch pieces (about 1 cup) 1 green Korean chili pepper (cheong-gochu), stemmed and chopped. 4 garlic cloves, minced. 4 large shrimp, shelled, deveined, washed, and coarsely chopped (about ⅓ cup) 2&frac12; cups water. 7 dried anchovies, guts removed. 5 tablespoons fermented soybean paste (doenjang) 6 ounces medium-firm tofu, cut into &frac12;-inch cubes (about 1 cup) 2 green onions, chopped. Directions. Combine the potato, onion, zucchini, chili pepper, garlic, and shrimp in a 1&frac12;-quart (6 cups) earthenware pot or other heavy pot. Wrap the dried anchovies in cheesecloth (or a dashi bag, a pouch for stock-making sold at a Korean grocery store), and put them into the pot with other ingredients Add water and cover. Cook over medium-high heat for 15 minutes until it starts boiling. If you use a stainless steel pot, it will take less than 15 minutes, about 7 to 8 minutes. Stir in the soybean paste, mixing well. Cover and cook for 20 minutes longer over medium heat. Add the tofu and cook for another 3 minutes. Remove the anchovy pouch and discard. Sprinkle with the green onions and serve as a side dish to rice. Serve it directly from the pot, or transfer to a serving bowl. Everybody can eat together out of the pot, or portions can be ladled out in individual bowls for each person.

This rich and savory Budae Jjigae is loaded with spam, sausages, tofu, kimchi, and ramyeon noodles, all simmered in an umami-packed chili broth to pair with a bowl of warm rice. This comforting stew is delightfully simple to put together and makes for the perfect meal to share with your loved ones. 

Easy Budae Jjigae (Korean Army Stew)

oz (1/2 can) spam

oz (2 medium) sausage (hot dogs, bacon, pork belly,

kimchi (sliced, preferrably 2+ weeks old)

onion (sliced)

tofu (soft

rice cakes (thawed if frozen)

mushrooms

green onion (chopped, for garnish)

pack instant ramyeon noodles

cheese

chicken broth (anchovy stock, dashi, or water)

tbsp Gochugaru (Korean chili flakes) (or to taste)

garlic (minced)

tbsp Gochujang (Korean chili paste)

soy sauce

mirin (or 1/2 tbsp sugar)

Combine all sauce ingredients in a small bowl.

Assemble the spam, tofu, mushrooms, sausages, rice cakes, onion, and kimchi in a shallow pot. Add the sauce and chicken broth, cover, and bring to a boil over medium-high heat.

When the stew starts to boil, reduce the heat to medium and cook for about 5 minutes. Add the noodles and cheese, and boil for another 3-4 minutes until the noodles are cooked through.

Garnish with green onion and serve with a bowl of steamed rice. Enjoy!

typical Korean breakfast Ingredients. (serves 4) 4 ounces any cuts of beef (or ground beef), cut very thinly. 2 teaspoons vegetable oil. 2 garlic cloves, minced. 4 ounces potato, peeled and cut into &frac12;-inch dice. 4 ounces onion, cut into &frac12;-inch dice. 4 ounces zucchini, cut into &frac12;-inch dice. &frac14; cup...

Soybean paste stew with beef (Sogogi doenjang-jjigae: 소고기 된장찌개)

gochu-garu (Korean hot pepper flakes; optional)

vegetable oil

potato,

doenjang (Korean fermented soybean paste)

medium-firm tofu,

green chili pepper

green onion, sliced

Reply by Maangchi on April 15, 2022

I made some today! My family &amp; I LOVED it. Thank you so much! &hearts;&#xfe0f;

Comment by maangchi-ddal on April 10, 2022

Extra! So tasty and savory, really extra. I used Sempio doenjang. Really good. And added extra Tsp of Gochujang :-)).

Comment by Dbertovi on April 9, 2022

I made this today for my birthday. I used shrimp instead of beef and it was delicious! Thank you Maangchi&hellip;

Comment by Coddedge on March 26, 2022

I made this today for my birthday. I used shrimp instead of beef and it was delicious! Thank you Maangchi for all your wonderful recipes!

Prepare beef

Place a heavy, medium sized pot over medium heat. When it is hot, add the vegetable oil, beef, and garlic. Cook, stirring, for a few minutes, until the beef is no longer pink. Add 2 cups water.

Cover and cook for 10 minutes over medium heat. If it begins to boil over, crack the lid.

Add vegetables

Add the potato, onion, zucchini, and doenjang.

Cook

Cover and cook for another 10 minutes. Stir the stew to make sure that the soybean paste is evenly incorporated.

Add tofu

Add the tofu, green chili pepper, green onion, and gochu-garu (if used).

Cover and cook for about 5 minutes, until the tofu softens and the stew is bubbling.

Serve right away with rice, kimchi, and more side dishes.

Refrigerate

You can refrigerate the stew for up to 3 days. When you want to have some, reheat gently on top of the stove.

Doenjang-jjigae (fermented soybean paste stew) is a hearty, delicious, warm, and comforting everyday stew that Koreans never get tired of. We have so many variations that we can happily and comfortably eat it a few times (or more often) a week with rice and kimchi and enjoy it every time. I&#039;ve introduced doenjang-jjigae on my website before, my longtime favorite recipe cooked with shrimp, anchovy stock, and vegetables, and also a version with scallops. But we can also make it with beef instead of seafood, preferably a little fatty, marbled cut that will give the broth a rich flavor and allows you to leave out the cooking oil. You may be tempted to be generous and load the stew with more ingredients, but adding 4 ounces of each, as I do in this recipe, will make for a well-proportioned stew with plenty of broth. Enjoy the recipe! typical Korean breakfast Ingredients. (serves 4) 4 ounces any cuts of beef (or ground beef), cut very thinly. 2 teaspoons vegetable oil. 2 garlic cloves, minced. 4 ounces potato, peeled and cut into &frac12;-inch dice. 4 ounces onion, cut into &frac12;-inch dice. 4 ounces zucchini, cut into &frac12;-inch dice. &frac14; cup doenjang (Korean fermented soybean paste) 4 ounces medium-firm tofu, cut into &frac12;-inch pieces. 1 green chili pepper or jalape&ntilde;o, sliced. 1 green onion, sliced. 1 teaspoon gochu-garu (Korean hot pepper flakes; optional) Directions. Place a heavy, medium sized pot over medium heat. When it is hot, add the vegetable oil, beef, and garlic. Cook, stirring, for a few minutes, until the beef is no longer pink. Add 2 cups water. Cover and cook for 10 minutes over medium heat. If it begins to boil over, crack the lid. Add the potato, onion, zucchini, and doenjang. Cover and cook for another 10 minutes. Stir the stew to make sure that the soybean paste is evenly incorporated. Add the tofu, green chili pepper, green onion, and gochu-garu (if used). Cover and cook for about 5 minutes, until the tofu softens and the stew is bubbling. Serve right away with rice, kimchi, and more side dishes. You can refrigerate the stew for up to 3 days. When you want to have some, reheat gently on top of the stove.

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