Doenjang Jjigae

About the dish

The deep fermented taste that has guarded the table. Doenjang, made from fermented soybeans, is the foundation of Korean fermentation, and each home's jang taste decided its cooking. Simmered with seasonal vegetables and tofu, doenjang-jjigae is the most familiar and hearty soup on the Korean table.

Key ingredient

Soybean (kong) — so rich in plant protein it is called beef from the field; isoflavones help support wellness around menopausal symptoms and osteoporosis; lecithin supports brain activity and vascular health. In season autumn; nationwide.

Ingredients

Beef 100g, sesame oil 2 tsp, honey ½ tbsp, gochujang ½ tbsp, green chili 25g (1½), dried shiitake 15g (5), brisket stock 300ml (1½ cups), doenjang 70g (4 tbsp) · Beef seasoning: soy sauce 1½ tsp, minced scallion 2 tsp, minced garlic 1 tsp, sugar 1 tsp, pepper, sesame oil 2 tsp

Simple recipe

1. Julienne the beef (5×0.3×0.3cm) and season with the listed seasoning.
2. Soak the dried shiitake, remove the stems and julienne 0.2cm; seed the green chili and cut 0.3cm.
3. Layer the beef in an earthen pot, top with doenjang mixed with sesame oil, honey and gochujang, then the chili; pour in stock and steam in a rice cooker or double boiler, then boil briefly.

▶ Watch recipe videos

A Glass · Traditional pairing