Korean BBQ Style Doenjang Jjigae
Rice

Recreate the savory, comforting depth of Korean BBQ doenjang jjigae at home by stir-frying beef brisket and soybean paste before simmering with tofu, vegetables, and rice.

Ingredients

• 150 g beef brisket
• 1 tbsp minced garlic
• 2 stalks green onions
• 1 tbsp soybean paste
• 0.5 tbsp chili paste
• 1/4 onion
• 1/2 zucchini
• 1 pack enoki mushrooms
• 1 block tofu
• 1 bowl cooked rice
• to taste beef powder
• to taste soy sauce
• to taste chili powder

Instructions

1. 1Slice the green onions

   

   Place fresh green onions on a wooden cutting board and use a chefs knife to slice them evenly into thin rings.

   Tip: Keep your fingers curled inward to safely guide the knife blade while slicing.
2. 2Chop the onion

   

   Take one-quarter of an onion and place it on the cutting board, cutting it into small pieces for the soup base.

   Tip: Cutting the onions into uniform small pieces ensures they cook evenly and release flavor quickly.
3. 3Cut the zucchini

   

   Slice the zucchini into small triangular pieces on the cutting board to prepare it for the jjigae.

   Tip: Zucchini adds natural sweetness and a tender texture to the soybean paste stew.
4. 4Prepare the enoki mushrooms

   

   Trim the root ends of the enoki mushrooms and cut them into small sections ready for cooking.

   Tip: Separate the mushroom clusters slightly so they cook evenly in the broth.
5. 5Dice the tofu

   

   Slice a block of white tofu into small rectangular pieces to absorb the rich flavors of the stew.

   Tip: Handle the soft tofu gently with the knife to prevent it from crumbling.
6. 6Stir-fry the beef brisket

   

   Add sliced beef brisket into a dry black earthenware pot without any oil, cooking until the meat renders its natural fats.

   Tip: Starting without oil allows the beef fat to render out naturally, creating a richer base for the stew.
7. 7Sauté Garlic and Green Onions

   

   Add a spoonful of minced garlic and the chopped green onions directly into the pot with the cooked beef. Stir-fry them together until the fragrant aroma of the garlic and green onions is released.

   Tip: Sautéing the aromatics directly with the rendering beef fat builds a rich flavor foundation for the soup base.
8. 8Add Soybean and Chili Paste

   

   Add a spoonful of soybean paste and half a spoonful of chili paste into the sautéed meat mixture. Stir-fry the paste thoroughly with the beef and aromatics before adding water.

   Tip: Stir-frying the soybean paste and chili paste beforehand enhances their aroma and deepens the overall flavor of the broth.
9. 9Add Water to Create Broth

   

   Pour an appropriate amount of water into the pot containing the stir-fried seasoned beef and aromatics, then bring the mixture to a boil.

   Tip: Using boiling or warm water can speed up the process, but standard water works fine as long as it brings all the flavors together during the boil.
10. 10Add Onions and Zucchini

    

    Once the soup broth comes to a rolling boil, add the sliced onions and zucchini pieces. Cook until they begin to turn slightly translucent.

    Tip: Adding firmer vegetables like onions and zucchini first allows them to soften and infuse sweetness into the broth.
11. 11Add Tofu and Enoki Mushrooms

    

    Add the diced tofu and enoki mushroom sections into the simmering soup after the onions and zucchini have softened.

    Tip: Tofu absorbs the savory flavors of the doenjang broth, so add them gently to keep the cubes intact.

Storage & Reheating

Burn It Off

Frequently Asked Questions