If you’re in the mood for a rich and comforting Korean dish, Beef Doenjang-jjigae (소고기 된장찌개) is a perfect choice. This variation of Korea’s classic soybean paste stew brings together tender beef, savory fermented paste, and hearty vegetables—all in one delicious pot.
What is Doenjang-jjigae?
Doenjang-jjigae is a traditional Korean stew made with doenjang (fermented soybean paste). It’s a staple of Korean home cooking, known for its deep umami flavor and warming qualities. Adding beef makes it extra satisfying and ideal for a full meal.
Ingredients (2–3 servings)
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150g (5 oz) beef brisket or stew meat, sliced
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2 tbsp Korean doenjang (soybean paste)
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2½ cups water or anchovy-kelp broth
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½ onion (sliced)
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½ zucchini (sliced)
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½ potato or radish (chopped)
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½ block tofu (cubed)
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1 green chili or hot pepper (optional)
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1 garlic clove (minced)
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1 scallion (sliced)
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Sesame oil (1 tsp, optional for beef)
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Black pepper to taste
Cooking Instructions
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Sauté the beef: In a pot, lightly sauté the sliced beef with a bit of sesame oil until browned. This adds flavor to the base of the stew.
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Add water or broth: Pour in your broth or water and bring it to a boil. Simmer for 10 minutes so the beef softens.
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Mix in doenjang: Dissolve the soybean paste in a ladle with hot broth, then stir it back into the pot.
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Add vegetables: First add potato or radish, then onion, zucchini, and tofu. Let it simmer another 7–10 minutes until everything is tender.
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Finish with aromatics: Add minced garlic, chopped scallions, and optional chili. Simmer for 1–2 more minutes.
Tips for Success
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Use brisket or shank cuts for tenderness.
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For richer flavor, use anchovy-kelp broth instead of plain water.
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Adjust the saltiness by adding more broth or water near the end if needed.
How to Serve
Beef Doenjang-jjigae is best served bubbling hot, with freshly steamed white rice and traditional Korean side dishes (banchan). It’s not just a meal—it’s comfort in a bowl, perfect for cold days or when you’re craving something deeply savory.
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