Beef Doenjang Jjigae
Our recipe today is a Jjigae, a Korean communal dish typically made with meat, seafood, tofu and/or vegetables seasoned with Korean condiments like gochujang, doenjang, ganjang and/or saeujeot. This type of dishes is almost present in a typical Korean meal which like the Westerns it serves as a soup accompaniment to main dishes.
There are many types of Jjigae just mix and the 4 main ingredients and 4 types of condiments you have a choice of at least 16 dishes and all of them have names. The dish we will be cooking today is Beef Doenjang Jjigae, where the main ingredient used is beef using gochujang and doenjang as its condiments. Doenjang is a soy bean paste nearly similar to its Japanese cousin, the Miso paste where it is made with fermented bean paste made with soy beans and brine giving it a salty taste.
This is a perfect dish to serve on a cold winter night, its soupy, its spicy and gives you all the basic nutritional elements like your protein, carbs and fibre. Enjoy it on its own or with rice, then if you want it a bit fancier then serve it with your Korean barbecue with complete banchan.
- 500 g thinly sliced fatty beef
- 1 block tofu, cubed
- 5 cups rice wash
- 4 tbsp doenjang (Korean soybean paste)
- 2 tbsp gochujang (Korean chili paste)
- 1 onion, chopped
- 2 small potatoes, diced
- 6 pcs shitake mushroom
- 1 zucchini, sliced
- 4 clove garlic, minced
- 1 spring onion, sliced
- freshly ground black pepper
- In a bowl combine 1 cup of rice water, doenjang and gochujang. Mix well until even in consistency.
- Pour mixture in a pot with the remaining rice water. Place on a stove top, over high heat bring it to a boil.
- Add the beef, bring back to a boil.
- Add the onion, garlic, potato and mushroom and bring back to a boil for then simmer for 10 minutes.
- Add the zucchini and tofu then simmer for 5 minutes.
- Season with salt and freshly ground black pepper.
- Remove from heat then serve with chopped spring onions.