Doenjang Jjigae (Soybean Paste Stew)

A harmony of comforting textures and rich, delicate flavors, doenjang, a Korean fermented soybean paste, boosts the umami taste in the broth when mixed with a mild anchovy broth, giving it a well-balanced funk. Boneless ribeye steak gets cooked until just tender and is accompanied by daikon radish, shiitake mushrooms, zucchini, and tofu. To prevent the steak from overcooking, remove the stew from the heat before adding it in to keep it moist. 

What is doenjang?

Doenjang is a fermented soybean paste used in Korean cooking to enhance umami. It has a rich and savory flavor and is used in stews, soups, dressings, and dipping sauces. 

What is the best substitute for doenjang?

Japanese white miso is the best alternative to doenjang due to its similar flavor and texture. White miso is milder than doenjang, so if you're using it as a substitute, you may need to use a bit more to replicate the boldness you'd get from doenjang. 

Notes from the Food & Wine Test Kitchen

Soaking the ribeye in cold water for a few minutes removes any impurities and enhances the overall flavor of the meat. 

Suggested pairing

This savory stew pairs well with a malty, medium-bodied ale, like Full Sail Brewing Co. Amber Ale.

Make ahead

The anchovy broth can be stored in an airtight container in the refrigerator for up to three days or frozen for up to three months. Thaw it in the refrigerator overnight before using.