Beef Doenjang Jjigae

I always like to try different cultural foods, and this was one of them. It’s not that often I get to cook Korean so when opportunity knocked, I got cooking.

This is a very interesting soup, and for those of you who enjoy miso soup, then this is for you. The flavor is very similar and the meat and vegetables were crisp tender; just the way I like it in my soup.

 

Enjoy.

Beef Doenjang Jjigae
Print Recipe
Servings Prep Time
8 Servings 20 minutes
Cook Time
30 minutes
Servings Prep Time
8 Servings 20 minutes
Cook Time
30 minutes
Beef Doenjang Jjigae
Print Recipe
Servings Prep Time
8 Servings 20 minutes
Cook Time
30 minutes
Servings Prep Time
8 Servings 20 minutes
Cook Time
30 minutes
Ingredients
  • 2 cups rice starch water See Note
  • 2 Tbsp doenjang Korean Soybean Paste
  • 1 tsp gochujang Koean Chili Paste
  • 1/4 lbs thinly sliced marbled beef I used boneless short ribs
  • 1/2 Onion diced
  • 1 small yukon potato diced
  • 4 shitake mushroom Stems removed and diced
  • 1/2 Zucchini sliced
  • 1 clove of garlic diced
  • 1 green chili pepper The more you add, the spicer it will be
  • 1 SLICED SCALLIONS
  • Salt to taste
Servings: Servings
Instructions
  1. Pour 1/2 cup of rice starch water in to a small pot.
  2. Smear the soybean paste to the side of the pot to breakdown all the big chunks of the paste. This will help incorporate the paste with the water.
  3. Add the chili paste using the same method as above and then add the rest of the starch water
  4. Heat the pot over medium high heat and add the sliced meat until it boils
  5. Add the rest of the vegetable to the pot and simmer until the potatoes are tender.
  6. Server hot and enjoy!
Recipe Notes

#1  Most rice found in stores instruct you not to rinse it in order to preserve the vitamins. For this recipe, the base for this soup is made from the starch water created from soaking the rice.

To make rice starch water: Add rice to the amount of water instructed on the rice package. Swoosh the rice in a bowl with your hand for 20 seconds and you will see milky water. Reserve the milky water to use as a stock base.

I used the rice as a side dish for this recipe by adding water back into the bowl and cook according to the package direction.

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