Soybean Paste Stew

Doenjang Jjigae

Ingredients

3 tbsp doenjang 1 tbsp gochujang 200g beef or seafood 1 zucchini 1 potato 1 onion 2 green onions 4 garlic cloves 3 cups anchovy broth 1 pack tofu chili peppers

Detail Steps and Procedure

Make Broth (Time: 0-15 minutes): In saucepan, combine 3 cups water, 6 dried anchovies (heads removed), 1 piece dried kelp (5x5cm). Bring to boil, simmer 10 minutes, strain. Discard solids. Prep Ingredients (Time: 15-25 minutes): Cut 200g beef sirloin into 1/2-inch cubes. Cut 1 zucchini and 1 potato into 1/2-inch cubes. Slice 1 onion, chop 2 green onions (separate white and green), mince 4 garlic cloves, slice 2 fresh chili peppers. Cut 1 block firm tofu into 1-inch cubes. Saut Beef (Time: 25-28 minutes): Heat heavy pot over medium-high. Add beef, saut 3 minutes until no longer pink. Saut Aromatics (Time: 28-30 minutes): Add onion and minced garlic, saut 2 minutes until fragrant. Add Broth and Paste (Time: 30-32 minutes): In a small bowl, mix 3 tbsp doenjang and 1 tbsp gochujang with 1/2 cup broth until smooth. Add to pot with remaining broth. Cook Potato (Time: 32-42 minutes): Add potato cubes. Bring to boil, reduce heat, simmer 10 minutes until potatoes are almost tender. Add Vegetables and Tofu (Time: 42-47 minutes): Add zucchini and tofu. Simmer 5 minutes. Finish (Time: 47-49 minutes): Add green onions and chili peppers. Simmer 2 more minutes. Serve: Ladle into bowls. Serve hot with rice and other banchan.

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