Dish of Soy Paste Stew with Beef
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Soy Paste Stew with Beef


Korea   -   Sogogi Doenjang-Jjigae
Makes:
Effort:
Sched:
DoAhead:  		 2-1/2 #
***
1-1/8 hr
Yes		 One of the signature dishes of Korean cooking, it is popular at home and in restaurants. Very flavorful, and it reheats well. See also Comments.

4
2
5
7
8
1
1
8
1
2
1/4
1
oz
cl
oz
oz
oz


oz
t
c
c
T
Beef (1)
Garlic
Onion
Zucchini, thin
Potato
Chili Green (2)
Scallion
Tofu, Firm
Oil
Water
Doenjang (3)
Gochujang (4)  

Prep   -   (25 min)
  1. Slice BEEF thin across the grain, then into pieces roughly 1 inch square. This is easiest if you give it 40 minutes in the freezer compartment to stiffen.
  2. Crush GARLIC and chop small. Mix with Beef.
  3. Cut ONION in half lengthwise, then each half into thirds lengthwise. slice crosswise a little over 1/8 inch. Cut ZUCCHINI into about 1/2 inch chunks. Mix.
  4. Peel POTATO and cut into 1/2 inch cubes. Hold in cold water until needed.
  5. Slice GREEN CHILI crosswise about 1/4 inch wide. Cut SCALLION into 1/2 inch lengths, white and green. Mix.
  6. Drain TOFU and cut into 1/2 inch cubes.
Run   -   (40 min)
  1. In a coverable sauté pan, heat Oil. Fry Beef mix until the Beef has completely lost its raw color. Stir in Water and bring to a boil. Cover and simmer about 15 minutes.
  2. Drain Potatoes and stir into the pan along with Onion mix, Doenjang, and Gochujang. Bring back to a boil and simmer covered for about 10 minutes.
  3. Stir to make sure there are no lumps of Doenjang. Stir in Green Chili mix and Tofu, bring back to a boil and simmer uncovered about 3 minutes.
  4. Serve hot with Steamed Medium Grain (California) Rice.
NOTES:

  1. Beef:

      Weight is with all excess fat removed. Cooking time is short, so select a tender cut, definitely no tougher than Chuck.

  2. Chili, Green:

      Korean Green Chilis are erratically available here in Los Angeles, so we use mostly Serranos. They are definitely hotter than the Korean, but that's not usually a problem. For details see our Korean & Japanese Chilis

  3. Doenjang:

      This is a fermented soybean paste, similar to Japanese shiro miso but differing in taste and texture. It is an important ingredient that will be found in any Korean market. For details see our Doenjang page.

  4. Gochujang:

      This is a prepared chili paste available in Korean markets. Unlike some other Korean chili pastes, it has very little soy, if any. For details see our Gochujang page.

  5. Comments:

      In Korea this dish would be prepared and presented in a heavy ceramic black glazed Onggi pot, but most American kitchens lack stovetop clay pots and the special techniques for using them. I use a tri-ply sauté pan, but other heavy cookware will also work.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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