Baek Jong-won's Beef Doenjang Jjigae
Pan-fry beef over low heat to draw out its rich oil, bring to a boil once, cool completely, then reboil to deeply infuse the flavor of doenjang into both the vegetables and meat—Baek Jong-won's secret technique for a profoundly flavorful jjigae.
Ingredients needed 2 servings
Recipe
Cooking tips
- For deeper flavor, let the stew cool completely before reheating—this allows the seasoning to fully absorb into every ingredient.
- Use fatty cuts like galbitang beef or brisket with visible marbling for a richer, more savory broth.
- Since doenjang saltiness varies by brand, add it generously at the beginning to prevent the dish from becoming too bland when vegetables are added.
- If using aged traditional doenjang that tastes slightly bitter or sour, mix in a tiny amount of sugar to mellow the flavor.
Recommended for
- Those who want a deeply flavored, rich, and hearty doenjang jjigae with seasoning penetrating every ingredient.
- Those missing the nostalgic, comforting umami of a grandmother’s home-cooked meal.
- Those looking to elevate their usual doenjang jjigae with a special technique beyond routine methods.
Shop ingredients on Coupang(Ad)
Did you cook this?
How did it turn out when you followed this recipe?
Your cooking experience helps everyone find recipes they can trust.
Loading cooking feedback…
You might also like
- Ttukdak Hyung's Sogogi Dogani Doenjang Jjigae
- This Man's Cook Beef Soybean Paste Jjigae
- Kim Dae-seok's Beef and Soybean Paste Stir-Fry
- Aha Bujang's Pork Kimchi Doenjang Jjigae
- This Man's Cook Pork and Seafood Soybean Paste Stew
- Yoon Yi-ryeon's Radish Pork Bean Sprout Doenjang Jjigae
- Ttukdak Hyung's Beef Gochujang Stew
- Aha Bujang's Zucchini Pork Doenjang Jjigae
- Kim Dae-seok's Chadol Doenjang Jjigae
- Kim Ho-yoon's Thinly Sliced Pork Belly Doenjang Jjigae
