Today I’m showing you how to make Doenjang-jjigae with beef—a hearty Korean soybean paste stew.
It’s savory, earthy, and comforting, with tender slices of beef, chunks of potato, zucchini, onion, and soft tofu simmered in a rich, umami-packed broth. Perfect with rice for any meal of the day!
Start by thinly slicing 4 oz beef brisket and sautéing it with garlic and a bit of oil. Add 2 cups water and simmer 10 minutes. Then add 4 oz each of cubed onion, zucchini, and potato, plus ¼ cup doenjang (fermented soybean paste). Cover and cook for 10 minutes more. Finally, add ½ cup tofu cubes, green chili, green onion, and a touch of gochugaru.
Simmer 5 more minutes, and it’s ready!
Try this comforting stew at home—it’s a Korean classic for a reason!
The full step-by-step recipe is in the video below—watch and cook along with me!
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