소고기 된장찌개) recipe by Maangchi

Doenjang-jjigae (fermented soybean paste stew) is a hearty, scrumptious, heat, and comforting on a regular basis stew that Koreans by no means get uninterested in. We’ve so many variations that we will fortunately and comfortably eat it a number of instances (or extra usually) per week with rice and kimchi and revel in it each time.

I’ve launched doenjang-jjigae on my web site earlier than, my longtime favourite recipe cooked with shrimp, anchovy inventory, and greens, and likewise a model with scallops. However we will additionally make it with beef as a substitute of seafood, ideally a bit of fatty, marbled reduce that can give the broth a wealthy taste and means that you can miss the cooking oil.

Chances are you’ll be tempted to be beneficiant and cargo the stew with extra components, however including 4 ounces of every, as I do on this recipe, will make for a well-proportioned stew with loads of broth.

Benefit from the recipe!

typical Korean breakfast 

Substances

(serves 4)

• 4 ounces any cuts of beef (or floor beef), reduce very thinly
• 2 teaspoons vegetable oil
• 2 garlic cloves, minced
• 4 ounces potato, peeled and reduce into ½-inch cube
• 4 ounces onion, reduce into ½-inch cube
• 4 ounces zucchini, reduce into ½-inch cube
• ¼ cup doenjang (Korean fermented soybean paste)
• 4 ounces medium-firm tofu, reduce into ½-inch items
• 1 inexperienced chili pepper or jalapeño, sliced
• 1 inexperienced onion, sliced
• 1 teaspoon gochu-garu (Korean sizzling pepper flakes; non-compulsory)

Instructions

1. Place a heavy, medium sized pot over medium warmth. When it’s sizzling, add the vegetable oil, beef, and garlic. Prepare dinner, stirring, for a couple of minutes, till the meat is not pink. Add 2 cups water.
2. Cowl and prepare dinner for 10 minutes over medium warmth. If it begins to boil over, crack the lid.
3. Add the potato, onion, zucchini, and doenjang.
4. Cowl and prepare dinner for an additional 10 minutes. Stir the stew to guarantee that the soybean paste is evenly integrated.
5. Add the tofu, inexperienced chili pepper, inexperienced onion, and gochu-garu (if used).
6. Cowl and prepare dinner for about 5 minutes, till the tofu softens and the stew is effervescent. Serve straight away with rice, kimchi, and extra facet dishes.
7. You may refrigerate the stew for as much as 3 days. If you need to have some, reheat gently on high of the range.