Chadol Doenjang Jjigae Recipe

Prepare the basic stock: in a 3‑4 quart pot, add 6 cups water and the dashima piece. If using dried anchovies, remove heads and entrails, add 5 anchovies to the water as well. Bring to a gentle simmer over medium heat and simmer for 10 minutes. Do not boil vigorously.

After 10 minutes, remove the dashima (and anchovies if used). Keep the clear stock in the pot.

Whisk in 3 tablespoons doenjang into about 1/2 cup of warm stock in a small bowl until smooth, then return the mixture to the pot. Add 1 teaspoon gochujang (optional) and 1 teaspoon light soy sauce. Stir to dissolve and bring the pot back to a gentle simmer.

Prepare the beef: if not already very thin, freeze the beef briefly 15–20 minutes to firm it, then slice as thin as possible (paper‑thin is ideal). Keep chilled until ready to add.

Prepare the tofu: drain and pat dry, then cut into 1‑inch cubes.

Once the broth is simmering and seasoned, add the tofu cubes to the pot and simmer gently for 3 minutes so they absorb flavor.

Add the thinly sliced beef in small batches, laying the slices on top of the simmering soup. Stir gently once the slices separate; cook until just done — about 1–2 minutes. Do not overcook or the meat will be tough.

While the broth simmers, prepare vegetables: thinly slice the yellow onion, remove and slice mushroom stems if needed and halve or slice caps, cut zucchini into half‑moon slices to yield about 1/2 cup, thinly slice the green onion on the bias, mince garlic, and slice the red chili if using.

After adding the tofu and before the beef (or immediately after, if you prefer), add the sliced onion, mushrooms, zucchini and minced garlic to the pot. Simmer 3–4 minutes until vegetables are tender but not falling apart.

If you added beef in batches, add the green onion and sliced red chili in the last minute of cooking so they stay bright and slightly crisp.

Taste the stew and adjust seasoning: add up to 1/2 teaspoon more soy sauce or a pinch more doenjang if it needs more salt or umami.

Finish with 1 teaspoon sesame oil and a grind of black pepper. Sprinkle toasted sesame seeds on top if using.

Ladle the jjigae into bowls while hot. Serve immediately with steamed rice and banchan if desired.