Soybean Paste Stew (Doenjang Jjigae)
Doenjang Jjigae features a rich, savory broth, derived from fermented soybean paste. It's brimming with tender chunks of meat and a variety of vegetables. This is super hearty and comforting, a dish that warms you through and through.
Servings: 1 serving
Ingredients
- 2 cups Rice Water Made from washing and soaking uncooked rice
- 2 grams Dried Kelp
- 100 grams Korean Radish
- 2 tbsp Soybean Paste
- 10 Scallions Chopped
- 60 grams Onion Cubed
- 60 grams Zucchini Cubed
- 60 grams Potatoes Cubed
- 10 grams Peppers Chopped
- 50 grams Beef Chopped to bitesize
- 4-5 pcs Baby Clam Cleaned
- 100 grams Firm Tofu Cubed
- 1/2 tbsp Minced Garlic
- 1/2 tbsp Korean Red Pepper Paste
- 1/3 tbsp Korean Red Pepper Flakes
Instructions
- Prepare the ingredients by chopping protein and vegetables.
Make the Soup Base
- Rinse rice twice, add water to soak, and make two cups of the starchy rice water.
- Place rice water in a pot, add dashima and chopped radish, then and bring to boil for 10-15 minutes.
- Remove the radish and dashima from the stock, then add soybean paste. Let this boil for 5 minutes.
Make the Doenjang Jjigae
- Put the potato first and cook for 5-10 minutes.
- Once the potatoes are a bit tender, add the onion, zucchini, scallions, jalapeño, beef, and clam.
- Let the meat and vegetables cook and infuse all the flavor. Once cooked, add the tofu last.
- Season with garlic, gochujang, and gochugaru, then taste to adjust.
- Serve hot and enjoy!