Whenever I head back home to San Francisco to visit my family, my mom always makes sure to have a pot of Doenjang Jjigae waiting for me. I grew up on this dish and it’s my favorite. It’s also super easy to make, so I thought I’d share it with you!

Alright here are the ingredients you’ll need. It’s a Korean style soup so feel free to make it your own. You can add or substitute any of the proteins or veggies.

Serving size 2

Ingredients:

-Doenjang paste: 2.5 tablespoons

-Vinegar: 1 teaspoon

-water: 2.5 cups

-Medium Firm Tofu: cut into half inch rectangles. I only used a little under half a pack if that helps!

-Onion: 1/4

-Garlic: 3 minced cloves

-Zucchini: 1/4 cut thinly and in half

-Korean Radish: small handful cut into squares (What would that be in ounces?!)

-Beef: 3 ounces I used cubed wagyu brisket but you can use any well marbled beef that’s good for stews.

-Spam: cut into small cubes 3 ounces

Garnishes: Jalapeno, Soybean Sprouts, Green Onion and pepper to taste

Step 1: Sauté beef and radishes in Korean stone pot (or regular pot). Cook just until no longer pink on the outside.

Step: 2 Add water, bring to boil. (Around 5 min)

Step: 3 Add Doenjang, and vinegar.

Step 4: Add Spam, Tofu, Onion, Zucchini and garlic. Boil for another 5 min.

Step 5: Add Soybean Sprouts, green onions and jalapeño.

Serve with rice and enjoy!

Feature image shot by Carla Choy, the rest shot by me 🙂

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