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 garlic cloves
- 900 ml beef stock
- 320 g jasmine rice
Nutrition (per serving)
- Calories
- 631 kcal
- Protein
- 39.2 g
- Carbohydrate
- 79.7 g
- of which sugars
- 3 g
- Fat
- 14.9 g
- of which saturates
- 4.5 g
- Fibre
- 4.7 g
- Salt
- 3.90 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the jasmine rice according to packet instructions.
- 2
Bring the beef stock to a boil in a medium pot. Stir in the doenjang until dissolved.
- 3
Add the diced beef and crushed garlic. Simmer for 15 minutes.
- 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
Ladle the stew into bowls and serve with steamed rice alongside.
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