Doenjang jjigae (Korean beef stew)
Doenjang jjigae is one of the two - the other being more widely known kimchi jjigae - common everyday staple stews that spells home comfort. While more traditionally a light fish based stock made from dried anchovies and dried kelp known as dasima is used, fish sauce can work a treat to give the stew similar depth of flavour along with deeply savoury doenjang.
Ingredients
- Sesame oil15 ml
- Vegetable oil15 ml
- Garlic3 კბილი
- Doenjang45 სუფრის-კოვზი
- Gochujang45 სუფრის-კოვზი
- Gochugaru10 ჩაის-კოვზი
- Fish sauce5 ml
- water800 ml
Instructions
5 steps- 1
Heat both the oils in a large lidded heavy-based casserole or a saucepan. Add the beef and garlic and gently fry over a medium heat for about 3 minutes until lightly coloured.
- 2
Stir in the doenjang, gochujang and gochugaru and cook briefly to incorporate everything together. Add 800ml/1⅓ pint water and the fish sauce, and bring to the boil.
- 3
Add the onion, potato, courgette, tofu and mushrooms. Bring it back to the boil, then simmer with the lid ajar for 25 minutes or until everything is cooked and the vegetables are tender.
- 4
Check for seasoning and adjust with a pinch more salt, if necessary. Add the jalapeño chillies and spring onion. Cook for a further 2 minutes with the lid on.
- 5
Divide the stew into four bowls. Top with reserved spring onion and serve immediately while steaming hot with steamed short grain rice.
Nutrition
Per 100 grams
Nutrition values are estimates. - means data is unavailable.
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