Beef Doenjang Jjigae
A staple Korean stew made with doenjang, fermented soybean paste, beef, tofu and vegetables. It's hearty and flavorful!
about 3 ounces (mushrooms and potatoes can be added if desired)
green and/or red
stew meat or other well-marbled cut
Korean soybean paste
Korean chili pepper paste
Black pepper to taste
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.
Cut the tofu into 1/2-inch thick slices. Slice the meat into thin strips.
Preheat a small pot. Sauté the meat until no longer pink. Add the radish and continue to sauté until the radish is wilted.
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.
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.
Serve with rice while it is still bubbling from the heat.