Doenjang Jjigae (된장찌개 / Fermented-Soybean Stew)

wednesday night korean wednesday nights in america korean asian stew soup/stew winter fall beef zucchini chile pepper hot pepper garlic tofu

Hooni Kim

4 servings

Source

Ingredients

4 cups Dashi

¼ cup doenjang (Korean fermented soybean paste)

1 tablespoon gochujang (Korean red chili paste)

1 tablespoon gochugaru (Korean red chili flakes)

6 garlic cloves, minced

2 tablespoons soy sauce, or more to taste

2 medium onions, cut into 1-inch dice

2 medium green zucchini, cut into 1-inch chunks

1 red Korean chili pepper or other long hot chili, thinly sliced on the bias

1 green Korean chili pepper or other long hot chili, thinly sliced on the bias

½ pound brisket, sliced ⅛ inch thick (you can ask your butcher to slice it) and cut into 2- to 3-inch strips

1 pound soft or silken tofu, homemade (page 67) or store-bought, cut into 1-inch cubes

½ bunch scallions, cut into 1-inch batons

Method

Put the dashi in a stockpot or other large pot set over medium-high heat and bring to a simmer. Whisk in the doenjang and cook for 10 minutes to bring out its natural sweetness. Add the gochujang and simmer for 5 minutes. Add the gochugaru, garlic, and soy sauce and simmer for another 10 minutes.

Add the onions and simmer for 5 minutes. Add the zucchini and simmer for 5 minutes. (Adding the vegetables at different times will ensure that they will all be fully cooked at the end.) Add the chili peppers, beef, and tofu and simmer for 5 minutes. Taste and adjust the seasoning with more soy sauce if necessary.

Remove the pot from the heat, add the scallions, put on the lid, and let the stew rest for at least 30 minutes, and up to 2 hours, before serving. Serve with steamed rice and your favorite banchan, as any and all pair well with this stew.