Korean BBQ Doenjang Jjigae
Korean BBQ Doenjang Jjigae
Ingredients
- 1/2 pound beef short ribs, leftover, with some fatty bits, cut into 1-inch pieces
- 1 tablespoon sesame oil
- 3 tablespoons doenjang, Korean fermented soybean paste
- 4 cups water
- 1 tablespoon anchovy powder
- 1 tablespoon gochujang, Korean chili paste
- 1/2 onion, medium, chopped
- 1 zucchini, small, sliced into 1/4-inch rounds
- 1/2 cup daikon radish, sliced into 1/4-inch thick half-moons
- 1 block firm tofu, 14 ounce, cubed
- 1 green chili, sliced
- 1 teaspoon gochugaru, Korean chili powder, or to taste
Instructions
- 1
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.
⏱️ 5 min
- 2
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.
⏱️ 3 min
- 3
Pour in the water and bring the mixture to a rolling boil. Once boiling, stir in the anchovy powder.
⏱️ 7 min
- 4
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.
⏱️ 12 min
- 5
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.
⏱️ 5 min
- 6
Serve the Doenjang Jjigae hot, typically with a bowl of steamed rice.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Korean BBQ Doenjang Jjigae
- 1/2 pound beef short ribs, leftover, with some fatty bits, cut into 1-inch pieces
- 1 tablespoon sesame oil
- 3 tablespoons doenjang, Korean fermented soybean paste
- 4 cups water
- 1 tablespoon anchovy powder
- 1 tablespoon gochujang, Korean chili paste
- 1/2 onion, medium, chopped
- 1 zucchini, small, sliced into 1/4-inch rounds
- 1/2 cup daikon radish, sliced into 1/4-inch thick half-moons
- 1 block firm tofu, 14 ounce, cubed
- 1 green chili, sliced
- 1 teaspoon gochugaru, Korean chili powder, or to taste
Instructions
- 1
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.
⏱️ 5 min - 2
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.
⏱️ 3 min - 3
Pour in the water and bring the mixture to a rolling boil. Once boiling, stir in the anchovy powder.
⏱️ 7 min - 4
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.
⏱️ 12 min - 5
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.
⏱️ 5 min - 6
Serve the Doenjang Jjigae hot, typically with a bowl of steamed rice.
⏱️ 3 min