Korea’s No.1 Doenjang Jjigae Restaurant Recipe
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A rich and savory Korean soybean paste stew inspired by a famous restaurant recipe. This version stir-fries the paste first to unlock a deep, aromatic flavor profile.
- Time
- 25 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten, sesame, soy, and fish
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
Prepare the vegetables by slicing the green onions and green chili. Cube the half block of tofu into bite-sized pieces and chop the chives.
In a pot over medium heat, add 1 tablespoon of sesame oil.
Add 1 tablespoon of doenjang (soybean paste) and 1 tablespoon of gochugaru (chili powder) to the oil. Stir-fry the pastes together until the aroma is released and they are well combined.
Pour in the water and add the 150g of beef to the pot to build the broth base.
Add 1 tablespoon of tuna extract (or fish sauce), the sliced green onions, sliced green chili, and cubed tofu.
Bring the stew to a simmer and let it cook until the beef is cooked through and the flavors have melded together.
Just before serving, add the handful of chopped chives to the pot.
Notes
The transcript mentions that stir-frying the paste is the secret to the 'exploding' aroma. While the written recipe doesn't specify water, the transcript confirms adding water after stir-frying the paste and beef to create the stew base.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 375
- Protein
- 32 g
- Carbs
- 8 g
- Fat
- 25 g
- Fiber
- 3 g
Where the calories come from
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