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Doenjang Jjigae (Korean Soybean Paste Stew)

🇰🇷 South Korea

Servings: 2 Prep: 20 minutes Cook: 15 minutes Total: 35 minutes

Ingredients

  • 3 ounces pork shoulder or loin (or beef), thinly sliced
  • 9 ounces tofu, cubed
  • 1/2 medium zucchini, cubed
  • 2 ounces Korean radish, sliced into small pieces (or 1 small potato)
  • 1/4 medium onion, sliced
  • 1 chili pepper (green or red), sliced
  • 1 scallion, chopped
  • 2 tablespoons doenjang (Korean soybean paste)
  • 1 teaspoon gochugaru (Korean chili pepper flakes), to taste
  • 2 teaspoons minced garlic
  • 2 cups water or anchovy broth
  • 1 teaspoon vinegar (optional)

Steps

  1. Cut tofu and zucchini into 1-inch cubes. Cut radish into thin small squares. Thinly slice onion and chili pepper. Roughly chop scallion. Slice meat into thin strips.
  2. Heat a little oil in a small pot. Sauté meat, soybean paste, and chili pepper flakes over medium heat for 3 to 4 minutes.
  3. Add water or anchovy broth and stir to dissolve the soybean paste. Add radish (add potato in the next step instead, if using). Boil over medium-high heat for 3 to 4 minutes.
  4. Add onion, garlic, tofu, zucchini, and chili pepper. Boil for 5 to 6 minutes.
  5. Add scallion and optional vinegar during the last minute or two of cooking.
  6. Serve hot with a bowl of rice.

Source: www.koreanbapsang.com