Doenjang Jjigae – Korean Soy Stew
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g beef, fat
- 1 liter water
- 200 g soy paste ((Doenjan), Korean, fermented
- 50 g chili paste (Gotschujan), Korean
- 2 potato (s)
- 1 zucchini
- 2 cloves garlic
- 1 hot pepper, green
- 2 spring onion (s)
- 300 g tofu, semi-hard
- Chilli Flakes, Korean
- 250 g lon rain rice
Print Recipe
Pin Recipe Instructions
- Wash the rice in water, stirring well with your hands so that the starch passes into the water and a milky, cloudy liquid is formed. Pour the rice starch water into a container and set aside.
- Cut the beef into thin, bite-sized pieces - I ask the butcher to cut about 3 - 5 mm thick slices, which I then cut into 2 - 3 cm pieces.
- Quarter the potatoes and zucchini lengthways and cut into thin 3 - 5 mm slices. Cut the spring onions and hot peppers into slices. Finely chop or press the garlic. Cut the tofu into approx. 1 cm pieces.
- Boil rice with plenty of water, it can get sticky.
- Fry the beef until the fat is gone (remove any excess, solid fat). Add the rice starch water and bring to the boil. Stir in the soy paste and chili paste. Add the potatoes and zucchini and briefly bring to the boil again. Add tofu. Finally add spring onions and hot peppers and let steep for a few minutes. If you like it a little hotter, you can add chilli flakes to taste.
- Serve the soup and rice separately. You can put some rice on the spoon and use it to spoon the soup. Or just plain soup and eat the rice with it.
- In Korea, different types of kimchi and various pickled vegetables are traditionally served as side dishes.
- Of course, preparation and serving in Korean clay pots are ideal. But it also tastes good from normal soup pots and bowls.
- In Asia people like to eat beef with a strong fat grain - unfortunately you don`t get that everywhere here. I then take entrecôte, for example. Pork or seafood can also be used instead of beef. In Korea, enoki mushrooms (velvet foot rubble or winter mushroom) are often added - instead, you can also use shiitake mushrooms or simply mushrooms.
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