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Heat the sesame oil in a large pot or Dutch oven over medium-high heat. Add the cut beef and fry until browned, about 5 minutes.

Add the doenjang to the pot with the beef. Stir well to coat the beef and cook for 2-3 minutes, allowing the paste to toast slightly.

Pour in the water and bring the mixture to a rolling boil. Once boiling, stir in the anchovy powder.

Add the gochujang, chopped onion, sliced zucchini, and sliced daikon radish to the stew. Reduce the heat to medium-low, cover, and simmer for 10-12 minutes, or until the vegetables are tender.

Gently add the cubed tofu and sliced green chili to the stew. Sprinkle with gochugaru. Simmer uncovered for another 3-5 minutes to allow the flavors to meld and the tofu to heat through.

Serve the Doenjang Jjigae hot, typically with a bowl of steamed rice.


Heat the sesame oil in a large pot or Dutch oven over medium-high heat. Add the cut beef and fry until browned, about 5 minutes.

Add the doenjang to the pot with the beef. Stir well to coat the beef and cook for 2-3 minutes, allowing the paste to toast slightly.

Pour in the water and bring the mixture to a rolling boil. Once boiling, stir in the anchovy powder.

Add the gochujang, chopped onion, sliced zucchini, and sliced daikon radish to the stew. Reduce the heat to medium-low, cover, and simmer for 10-12 minutes, or until the vegetables are tender.

Gently add the cubed tofu and sliced green chili to the stew. Sprinkle with gochugaru. Simmer uncovered for another 3-5 minutes to allow the flavors to meld and the tofu to heat through.

Serve the Doenjang Jjigae hot, typically with a bowl of steamed rice.
