Doenjang jjigae is one of the most foundational dishes in Korean home cooking. At its core, it’s a soybean paste stew meant to be nourishing, practical, and deeply satisfying. Traditionally, it leans on anchovy and kelp stock for clarity and balance, with vegetables and tofu doing most of the work. This version takes a slightly different approach by building the stew around beef, resulting in a broth that feels fuller and more rounded without losing its familiar character.
Why This Version Works
Using thin beef slices gives the stew immediate depth without long simmering, while beef bouillon reinforces that savory backbone. Stir-frying the doenjang with gochujang and gochugaru adds complexity and warmth, making the broth taste fuller and more intentional. It’s still classic doenjang jjigae at heart, just slightly upgraded in a way that feels natural rather than experimental.
If you’ve ever felt like your doenjang jjigae was good but missing something, this might be the version that clicks.
Beef Doenjang Jjigae (Soybean Paste Stew)
Ingredients
Instructions
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Cut all the vegetables into small, bite-sized cubes or pieces.
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Heat the oil in a pot over medium heat and stir-fry the beef until just browned.
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Push the beef to one side of the pot. Add the garlic, doenjang, gochugaru, and gochujang. Stir-fry until fragrant and slightly darkened, letting the paste bloom in the oil.
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Pour in the water and bring the stew to a boil. Stir to fully dissolve the paste.
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Add the potato, onion, and zucchini. Simmer for about 10 minutes, or until the potatoes are soft.
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Add the tofu, red chili, and enoki mushrooms, if using. Cook for another 2–3 minutes.
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Serve hot with steamed rice.
