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
-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!
-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 🙂