Doenjang Jjigae
Rustic fermented soybean paste stew with zucchini, tofu, mushrooms and anchovy stock. This recipe was created by AI, some information may not be accurate.
- Servings
- 4
- Difficulty
- Easy
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Ingredients
- 4 tbsp Doenjang
- 1 tbsp Gochugaru
- 700 ml Anchovy stock
- 1 pc Zucchini
- 1 pc Potato
- ½ pc Onion
- 200 g Firm tofu
- 100 g Mushrooms
- 150 g Beef chuck
- 3 pc Garlic
- 2 pc Scallions
Steps
- Cube beef and saute in an earthenware pot until browned.
- Add gochugaru and minced garlic and stir 30 seconds.
- Pour in anchovy stock and whisk in doenjang.
- Add diced potato, onion and zucchini and simmer 10 minutes.
- Add cubed tofu and sliced mushrooms and cook 5 more minutes.
- Top with scallions and serve bubbling hot.