Korea’s No.1 Doenjang Jjigae Restaurant Recipe

Ingredients

• 150 g beef
• 1 tbsp sesame oil
• 1 tbsp doenjang (Korean soybean paste)
• 1 tbsp gochugaru (Korean chili powder)
• 2 cup water (Estimated amount to cover ingredients for stew consistency)
• 1 tbsp tuna extract (or fish sauce)
• green onion (sliced, a bit)
• 1 green chili (sliced)
• 0.5 block tofu (cubed)
• 1 handful chives (chopped; preferably Chinese chives)

Steps

1. 1

   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.

2. 2

   In a pot over medium heat, add 1 tablespoon of sesame oil.

3. 3

   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.

4. 4

   Pour in the water and add the 150g of beef to the pot to build the broth base.

5. 5

   Add 1 tablespoon of tuna extract (or fish sauce), the sliced green onions, sliced green chili, and cubed tofu.

6. 6

   Bring the stew to a simmer and let it cook until the beef is cooked through and the flavors have melded together.

7. 7

   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 per serving

• Doenjang Jjigae
• Korean Stew
• Main Dish
• Spicy
• High-Protein
• Soybean Paste
• Comfort Food