Beef Doenjang Jjigae

Beef doenjang jjigae

Doenjang jjigae (된장찌개) is a staple Korean stew made with doenjang (된장), fermented soybean paste. Everyone makes this dish a little differently and has his/her secret to great taste. Every time I make this stew, I find myself making it a little differently as well. Without a doubt, doenjang is the defining ingredient. Depending on the other ingredients added, you can make endless variations of the stew.

This is the third doenjang jjigae recipe on the blog. The first one was made with pork, and the second one was seafood doenjang jjigae. The fatty pork adds richness to the stew, while seafood adds a clean, briny flavor. This recipe uses beef (sogogi, 소고기). The intense, hearty flavor of beef works great with doenjang.

I used stew meat, but any cut of beef works. Be sure to cut thinly if using a tough cut of meat. In Korea, doenjang jjigae made with brisket (chadolbagi, 차돌박이) is popular both at home and at restaurants.

For vegetables, I usually use Korean white radish (mu, 무), zucchini, onion, and fresh green and/or red chili pepper. If you recall from my previous posts, Korean radish is commonly used in making a broth. It adds flavor and helps create a clean, refreshing broth. You can add potatoes if you like slightly thicker stews.

Beef Doenjang Jjigae

It’s a very Korean practice to save the water used to rinse rice (ssalddeumul, 쌀뜨물) and use it as a stew base. The rice water adds starch to the soup and works as a binding agent between the soybean paste and the broth, while enhancing the flavor of the doenjang. If you didn’t have to make rice, or forgot to save the water, add a little bit of flour or rice powder to tap water.

Whether to use gochujang (고추장, Korean fermented red chili pepper paste) or gochugaru (고추가루, Korean red chili pepper flakes) is a matter of preference. Gochugaru simply adds a spicy kick, while gochujang adds a bit of sweetness and saltiness to the stew.

As I mentioned in my previous posts, a small amount of vinegar added at the end will brighten the doenjang taste, making the stew even more delicious! Some people also use sugar to balance out the strong flavor of doenjang.

The beautiful stone pot shown in the photos of this post is sponsored by Stone Lee (Youngshin Stone Co.) in Korea. The company has been producing stone kitchenware for over 20 years. They use Jang Su Gob Dol (Korean Amphibole) to make more than 100 stonewares such as bowls, pots, roasting pans, etc. This material has high heat conductivity and minimizes the loss of the nutrients of the ingredients being cooked in.

DSC 1077 150x150 1 - Beef Doenjang Jjigae

Beef Doenjang Jjigae

4.92 from 12 votes
Servings: 2
Author: Hyosun
Print Recipe


  • 2 ounces radish
  • 1/2 small zucchini about 3 ounces (mushrooms and potatoes can be added if desired)
  • 1/4 small onion
  • 1 chili pepper green and/or red
  • 1 scallion
  • 3 ounces beef stew meat or other well-marbled cut
  • 8 ounces tofu
  • 2 tablespoons Korean soybean paste doenjang
  • 1 teaspoon Korean chili pepper paste gochujang
  • 1 teaspoon minced garlic
  • Black pepper to taste
  • 1/2 teaspoon vinegar
  • 2 cups of water used to rinse rice ssal ddeum mul (or add 1/2 teaspoon flour or rice powder to clear water)


  • Cut the radish into thin 1-inch squares. Cut the zucchini into bite size pieces. Thinly slice the onion and chili pepper. Cut the scallion into 1-inch lengths.
    Doenjang jjigae
  • Cut the tofu into 1/2-inch thick slices. Slice the meat into thin strips.
    Beef doenjang jjigae
  • Preheat a small pot. Sauté the meat until no longer pink. Add the radish and continue to sauté until the radish is wilted.
    Beef doenjang jjigae
  • Add the water, soybean paste, and chili pepper paste. Stir well to dissolve the pastes. Boil over medium high heat for 4 to 5 minutes.
    Beef Doenjang Jjigae
  • Add the tofu, onion, zucchini and garlic. Boil for an additional 5 to 6 minutes. Stir in the vinegar, and throw in the scallion and chili pepper. Cook for another minute or two.
    Beef Doenjang Jjigae
  • Serve with rice while it is still bubbling from the heat.
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Leave a Comment



  1. Buster Epperson says

    5 stars
    I made this for lunch and at 10 p.m., I am still full. This recipe is awesome! Thank you.

  2. Micheal Wilson says

    Do you use oil when sautee the beef?

    • No I don’t. The radish and beef will release some liquid, so it should be okay without adding any oil. If it gets too dry, you can reduce the heat or add a little bit of oil or water.

  3. 5 stars
    I made this last night and it was absolutely delicious. Great flavors, perfect hint of spice from the gochujang and I only added a few slivers of fresh chili pepper. The thing that I love about a lot of Korean stews is that many of them do not require large portions of meat, are easy to put together and actually very cost effective, healthy and satisfying.

  4. Hi! Is there an instant pot version of this recipe?


    • This stew doesn’t take much time to begin with, so there’s really not much you can benefit from using the Instant Pot. But, if you like to use it, I’d just use the Sauté function to cook.

  5. Hello! I love your blog. I’ve been searching for recipes that recreate the food my Korean born mother, grandma and auntie made when I was a girl and your dishes are the best. Is there a certain type of vinegar you recommend for this jjigae?

    Thank you!

  6. i have just subscribe to your blog.i have already tried some of recipes.. not bad for thr first time but the taste is slghtly different from the one in Korea. may be some ingredients are different here in Spain.
    anyway thanks for your recipes.

    • Yes, the ingredients can make big differences, but I can assure you my recipes are very authentic. Thank you for subscribing!

  7. This looks delicious and reminds me of my mom’s cooking. Thank you so much for posting.

  8. catrina ransom says

    My family loved the beef but I also did one with chicken the same way and it was delicious. This was a great recipe thank you!

  9. valerie curl says

    I just made this recipe. It’s utterly delicious…and that’s only the broth! Thank you for this recipe. I’ve grown to be a big fan of Korean cooking and this recipe is among the best yet.

  10. I really love your recipes!! Great best in English version!!

  11. Patricia Rixon Sirois says

    I’m so thrilled to have found you! I’ve wanted to try Korean food for a long time, but didn’t know much about it. With your lovely recipes and style of writing, I am planning on going to try out a restaurant as soon as it opens in an hour from now!!! Korean food seems so layered and delicious in flavorings, and the beautiful way the food is presented. YUM!

  12. The recipe looks delicious–can’t wait to make it this weekend. Is it possible to buy bowls from Stone Lee in the U.S.? Those are really beautiful.