A classic staple Korean stew made with fermented soybean paste (doenjang). Easily one of the most common dishes featured in most home-cooked Korean meals. It is a liberating dish with the opportunity to customise with your own ingredients to make your own, commonly having beef or pork with some veggies and tofu. Doenjang Jjigae is hearty, warming, simple and insanely yummy, not to mention filled with healthy nutrients that is sure to get your belly all warm and filled with the nutrients needed for you to go on with your day or to have a good night sleep. This recipe features a simple stew made with beef, mushrooms, tofu and some Chinese cabbage. A quick and simple dish that is sure to get you, your family or your friends warm and cozy on a cold winter night. Perfectly paired with a nice bowl of steamed rice, noodles or just by itself.
Ingredients
500g Thinly Sliced Beef
3tb Fermented Soy Bean Paste
1tb Gochujang
1 Onion
4 Cloves of Garlic
Mushrooms of Choice
Chinese Leaf
300g Firm Tofu
STEPS
Start by thinly slicing your beef or better yet try to get ones which are already sliced paper thin or nicely beg your butcher to do it, because it isn't easy.
Peel and mince your onions and garlic. Slice and prep your mushrooms and Chinese leaf.
In a large pot whack it onto high heat with some oil. Once smoking hot drop in your beef and let it render out all its fat and take on some colour.
Add in your onions and let it softened ever so slightly. Once done add in 3tb of fermented soy bean paste and 1tb of gochujang, if you would like it spicier feel free to add more.
Mix well and once it has been fully mixed add in enough water to almost fill up your pot.
Add in your mushrooms and your Chinese leaf. Bring your pot to a boil.
Once boiling gently drop in your sliced tofu and let it bubble away for 5 minutes.
Season your soup with salt or more fermented bean paste, but generally the bean paste is quite salty so you don't need to add in anything extra.
Serve up with your favorite side dishes and a big bowl of steaming rice and enjoyed on a cold cold day. Feel free to customise this, add in beef, chicken, seafood, whatever you wish. It is yours to customise and make it your own.
Happy Cooking
