Onions – many like to add onions to Doenjang jjigae. Add tofu, green onions and red or green chilis (optional).Seasonal ones – shepherd’s purse (naengyi 냉이), wild chives (dalae 달래) are 2 great Spring vegetables that are very aromatic and wonderful.Classic ones – zucchini, potatoes, mushrooms (see note below).Doenjang only will produce a more pure flavor of the soybean paste while adding gochujang will make it more complex with a spicy kick. Choose pastes – Doenjang only? or Doenjang + Gochujang? Choose how you want to go.Decide on the broth and protein – choose one or combination from Anchovy stock, Beef stock (saute beef first then water or use Kalbi stock like here), Rice Water, Seafood stock (one or more of clams, shrimp, squid, crabs all work great, add these to cold water then simmer until you get a flavorful stock), vegan kelp stock.Here is a master recipe and tips for making your own version – The gochujang works great in this recipe because it works to break up the rich, heavy and slightly fatty Kalbi broth. Cooking the marinated Kalbi rib bones and meat takes a bit of extra time, but the broth you get from this is so amazingly delicious that I decided to share it as a separate post.Īlso, in this version, I add a bit of gochujang which makes it spicier and funkier, tasting totally different from the pure Doenjang only jjigae. Today, I want to share a different way of making it, using leftover Kalbi ribs that you can get at a Korean BBQ restaurant or after a BBQ at home. Doenjang works great with any proteins and many different vegetables (as long as it doesn’t have too strong a flavor) that the combinations are pretty endless.īack in 2016, I shared the most classic version using an Anchovy Broth + rice water as the soup base then adding soybean paste and some veggies. You can make this jjigae with just anchovy stock, with beef, with pork, with seafood or just vegetables.
Beef Doenjang Jjigae using leftover Kalbi rib meat and boneĭoenjang Jjigae or Korean soybean paste stew has many variations, just like you can make a tomato-based pasta sauce so many different ways. The marinated Kalbi bones make an amazingly rich broth and the addition of gochujang in this recipe gives the dish a fabulous spicy kick! A must try if you frequent Korean BBQ restaurants and come home with leftover Kalbi. Beef Doenjang Jjigae (Korean Soybean paste stew) made with restaurant Kalbi leftovers is my favorite way to make the most hearty, spicy and earthy stew.
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