Doenjang Stew (Jjigae) | Kim'C Recipes
Cooking Time: 15 min
Doenjang Stew, or Jjigae is one of the most popular and representative doenjang dishes, of Korean comfort food. This recipe uses fewer ingredients, but that does not take away from the classic flavors of this traditional stew. Traditionally, a doenjang stew has various toppings from Korean squash cubes to even cubes of potatoes to add to the hearty nature of the dish. However, with this recipe, we show you that you can get a great stew with just the minimum amount of ingredients.
- 3 Ounces Thinly Sliced Steak or Brisket
- 9 Ounces Tofu
- 1 Scallion
- 2 Tbsp Jookjangyeon Doenjang
- Chopped Chives
- 1 Tsp Chung-O Sesame Oil
- 2-3 Sheets of Manjun Seaweed
- Chung-O Roasted Sprout Sesame Seeds
How to Make
Cut the tofu into 1-inch cubes. Roughly chop the scallion.
Heat water and 2 tbsp of Jookjangyeon Doenjang paste, stir well to dissolve the doenjang.
When boiling add the sliced beef and tofu, and boil for another five minutes.
Finish off with the chopped scallions, serve with rice and enjoy this savory feel-good stew.