Doenjang jjigae (soybean paste stew)

Doenjang jjigae (Institute of Traditional Korean Food)

Doenjang jjigae is a stew made of tofu, zucchini, and other ingredients seasoned with soybean paste. Doenjang jjigae is an everyday Korean stew. It tastes best when boiled in unglazed pottery. Certain studies have shown that the lecithin in soybean paste may prevent arteriosclerosis and other diseases.
Ingredients
● 90 g beef (top round-sirloin)

● 15 g dried brown oak mushrooms

● seasoning sauce: 1/2 tbsp clear soy sauce, 1 tsp minced green onion, 1/2 tsp minced garlic, 1/3 tsp sesame salt, 1/8 tsp ground black pepper, 1 tsp sesame oil

● 3 1/2 cup rice-washed water, 5 tbsp soybean paste, 1/2 cake tofu

● 1 tsp coarse red pepper powder

● 1/2 green onion, 1 green pepper, 1 red pepper


1. Clean beef and cut into 2.5 cm-square and 0.5 cm-thick pieces.

2. Soak mushrooms in water for 1 hour, remove stems, wipe dry and shred into strips.

3. Cut the tofu into chunks of less than 3 cm.

4. Mix beef and mushrooms with seasoning sauce.

5. Cut green onion and peppers into 2 cm-long slices.

6. Preheat the pot, add the beef and mushrooms, stir-fry for 2 min. on medium heat, then add rice-washed water.

7. Dissolve soybean paste in the mixture and put on high heat. When it boils, lower the heat to medium and boil for another 10 min.

8. Add tofu and coarse red pepper powder, boil for 2 min. Add peppers and boil for another minute.

Tips

● After adding tofu, just boil it briefly to keep it soft.

● In summer, young pumpkin slices can make a good addition to the stew.

(Adapted from the Institute of Traditional Korean Food)