How to Make Beef Doenjang Jjigae (Soybean Paste Stew)

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   1. Preparation Cut the radish into thin, bite-sized squares for quick cooking and flavor absorption [04:44]. Chop the zucchini, onion, green onion, and chilies into uniform sizes [04:53]. Cut the tofu into small cubes [05:46].

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   2. Searing the Meat & Boiling Base Sear the beef in a pot over low heat to render the fat and develop flavor [04:05]. Add 2 cups of water once the meat is cooked [06:22]. Add the sliced radish immediately to help release its flavor into the broth [06:34]. Dissolve the soybean paste thoroughly into the pot [06:52].

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   3. The Flavor Secret Bring the stew to a boil, then turn off the heat and let it cool naturally. This 'resting' period allows the radish to fully absorb the savory doenjang flavor [07:50]. Once the stew has rested and cooled, return it to the heat and bring it back to a boil [08:58].

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   4. Finishing the Stew Add the onion, green onion, zucchini, and chilies to the boiling stew [09:02]. Stir in the tofu cubes [09:16]. Mix in the minced garlic and optionally add MSG or sugar depending on the saltiness of your paste [09:26]. Transfer to an earthenware pot (ttukbaegi) and top with red pepper powder for color and a bit of heat [10:14]. Simmer for a few more minutes until the vegetables are tender [10:23].