Kongbiji Jjigae
A hearty Korean soybean stew with beef, potatoes, and a rich red broth. This comforting one-pot meal is perfect for a weeknight dinner.
- Total time
- 35 min
- Servings
- 4
- Calories
- 220
- Protein
- 18g
Ingredients
- 3 tablespoons soybean paste (doenjang)
- 1 tablespoon gochugaru (Korean red pepper flakes)
- ½ pound beef (chuck or brisket), thinly sliced
- 1 medium potato, peeled and cubed
- 1 medium onion, sliced
- 3 stalks green onions, chopped
- 4 cups water
- 2 cloves garlic, minced
Instructions
- 1
In a large pot, combine 4 cups water, 3 tbsp soybean paste, and 1 tbsp gochugaru. Stir until the paste dissolves, then bring to a boil over high heat.
- 2
Add 0.5 lb beef and 1 cubed potato. Reduce heat to medium, cover, and simmer until the beef is cooked and potato is tender, about 15 minutes.
- 3
Stir in 1 sliced onion and 2 minced garlic cloves. Cook uncovered for 5 minutes, until the onion is translucent and the broth is fragrant.
- 4
Taste and adjust seasoning with salt or extra gochugaru if needed. The stew should be savory with a pleasant kick.
- 5
Garnish with 3 chopped green onions and serve hot with rice. The broth should be thick and the vegetables soft.
Tools you’ll need
- Large pot
- Wooden spoon
- Knife
- Cutting board
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