Doenjang Jjigae Miso-Style Beef and Potato Stew

Ingredients

• 400 g beef stewing steak, diced
• 4 tbsp doenjang (Korean fermented soybean paste)
• 300 g potatoes, peeled and diced
• 1 courgette, diced
• 200 g firm tofu, cubed
• 4 clove garlic cloves
• 900 ml beef stock
• 320 g jasmine rice

Method

1. 1

   Cook the jasmine rice according to packet instructions.

2. 2

   Bring the beef stock to a boil in a medium pot. Stir in the doenjang until dissolved.

3. 3

   Add the diced beef and crushed garlic. Simmer for 15 minutes.

4. 4

   Add the potatoes and cook for 10 minutes, then add the courgette and tofu. Simmer for a further 8–10 minutes until all vegetables are tender and the beef is cooked through.

5. 5

   Ladle the stew into bowls and serve with steamed rice alongside.