14, Nov 2010
Doenjang jjigae – Korean tofu, vegetable, and beef stew

From this recipe from Sunset. This one came out very good, and very Korean. I would make it again, though I’m not crazy about the combination of cabbage, zucchini and daikon (though Korean as that is). The broth was delicious, and I’d try it perhaps potatoes and mushrooms as well. I also thought the ground beef didn’t add a whole lot and didn’t really fit in; it would be good with chunks of white fish, squid, or chicken.


10 oz ground beef
1 tsp plus 1 tbsp reduced-sodium soy sauce
3 tsp Asian sesame oil, divided
6 c reduced-sodium beef stock
4 tbsp Korean fermented soybean paste (doenjang)* or Japanese akamiso (red miso)
2 tbsp finely chopped garlic
1/4 tsp red pepper flakes (ideally Korean red pepper flakes)
1 lb soft or medium water-packed tofu (not silken)
1 lb napa cabbage, cut into 1/2-inch-thick slices
1/2 lb large yellow zucchini, halved lengthwise and thinly sliced
1/2 c daikon radish, halved lengthwise and thinly sliced
5 green onions, halved lengthwise and cut into 2-in. pieces


Toss beef with 1 tsp each soy sauce and sesame oil and cook, stirring, over medium heat in a small saucepan. Set aside. Put stock, 1 tbsp soy sauce, and 2 tsp sesame oil in a large, heavy pot. Add fermented soybean paste (if using Japanese red miso instead, add just before serving) and stir to dissolve. Stir in garlic and chiles and bring to a boil, covered. Add tofu, cabbage, zucchini, daikon, and two-thirds of the green onions; return to a boil, then lower heat and simmer, covered, until everything is tender, at least 5 minutes. Meanwhile, if using Japanese red miso, whisk with 1/2 c hot broth. Stir miso broth, remaining green onions, and reserved beef into stew just before serving.

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