Doenjang jjigae (Fermented Bean Paste Stew)
Everyone has their own version of this very common and home-style stew, which can be eaten simply with banchan. Here's one variation.
- 2 oz small piece of beef tip round roast
- 3-4 tbsp fermented bean paste (doenjang 된장) - available at Korean grocery stores
- 2 tsp sesame oil
- 1 l/2 cup water
- 1 tsp anchovy powder (myulchigaru 멸치가루)
- l/2 yellow onion, cut into small pieces
- 1 potato, cut into small squares
- 1 tsp hot pepper powder (gochugaru 고추가루)
- 1 tsp hot pepper paste (gochujang 고추장)
- l/2 zucchini, cut small squares
- 4 cloves of garlic, minced
- 1 jalapeno, seeds removed and sliced
- l/2 pk of 19 oz size) bean curd (dubu 두부)
- 2 stalks green onion, cut small
- Slice all of the vegetables -- peel and chop the onion, potato; quarter the zucchini (leave the skin on); chop the green onions, mince the jalapeno and the garlic. Slice the bean curd (dubu).
- In a small (2 qt) sauce pan, brown the meat with sesame oil. Stir in 1 1/2 cups of water. Add 3-4 tbsps of the fermented bean paste (doenjang 된장) -- depending on how strong your doenjang tastes, you may need more or less. Taste the broth and see before adding more. Add the anchovy powder (myulchigaru), yellow onion, and potatoes – boil until potatoes are half cooked. Add the hot pepper powder and paste, garlic, jalapeno and zucchini.
- Bring the stew to a 2nd boil. Add the bean curd and the green onion and cook for 10 min. Add salt to taste if necessary. You can garnish with sliced red bell pepper (optional).
Serving Size: 2-3
Rate this Recipe:
Preparation Time: 30 minutes