[19 June 2021: Updated with new pictures]
What’s perfect for a cool weather? Doenjang-jjigae!
Doenjang-jjigae 된장찌개 (Korean fermented soy bean paste stew) is one of our favourites to cook on weeknights. It’s super fast, super easy and super delicious!
We love cooking these at home because we are able to add as much doenjang paste as we like. We like our doenjang taste strong! We simply love the wholesome and earthy flavours!
There are many versions of doenjang-jjigae out there. We started learning to make the stew from our favourite Korean homechef Youtuber Maangchi (who had such an infectious and bubbly personality) but had slowly to incorporate our own preference and ingredients.
For stock, we like to use Japanese Niboshi (dried infant sardines) and Kombu (kelp) dashi powder. Of course, you can use any other stock – but these work well for us in terms of taste and ease of use.
This dish is awesome because it’s easy to cook (and cheaper than eating at restaurants) and goes well with any choice of meat (or meatless). We think beef and shrimp works best! Just be careful to not overcook the protein.
Do not overcook the beef 
Zucchini, onions and tofu are the usual suspects you’ll find in any doenjang stew, but we like to add potatoes for some extra carbs.
Check out our Instagram Reel below and our previous posts here and here.
![Doenjang-jjigae 된장찌개[Recipe]](https://i0.wp.com/thokohmakan.com/wp-content/uploads/2021/06/20210610133648_IMG_7395-scaled.jpg?fit=683%2C1024&ssl=1)
Doenjang-jjigae 된장찌개[Recipe]
Course: Lunch, DinnerCuisine: KoreanDifficulty: Easy4
servings15
minutes15
minutesOne of our favourite Korean stews – doenjang-jjigae with beef.
Ingredients
1 medium potato, peeled and cut into cubes
1 medium onion, thinly sliced
1 small (or half a medium) zucchini, cute into 1/2-inch cubes
5 garlic cloves, minced
200g beef, thinly sliced
2.5 cups of water
2 sachets of Japanese Niboshi (dried infant sardines) and Kombu (kelp) dashi powder [or a 1/4 cup of dried anchovies or any fish stock of your choice]
6 tbsp of doenjang paste, or adjust to taste
200g firm tofu, cut into 1/2-inch cubes
coriander leaves (for garnish)
Touch of cooking oil
Directions
- Prepare a pot or Korean earthenware pot and place on stove. Sauté the chopped garlic with a touch of oil until fragrant.
- Add water and bring to boil and add your preferred stock. (If you’re using dried anchovies, remove them after 3-4 minutes when flavours are fully extracted).
- Add the potatoes, zucchini, and onion. Simmer until the vegetables soften (for about 5-10 minutes) and add the soybean paste. Simmer until paste is fully dissolved.
- Add the tofu cubes. Finally add the beef slices and let it cook for about 15-20 seconds.
- Remove from stove. Garnish with coriander leaves or cut scallion. Serve immediately.
