Korean Soybean Paste Stew with Beef and Vegetables

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A hearty Korean stew brimming with savory fermented soybean paste, tender beef, and a colorful medley of vegetables simmered in a light anchovy broth. Each bubbling pot delivers deep umami, mild saltiness, and the kind of comforting warmth that pairs perfectly with a bowl of steamed rice.

Nutrition Facts

Per serving (estimated)

• 265 kcalCalories
• 11 gFat
• 3 gSaturated Fat
• 22 gCarbs
• 4 gFiber
• 6 gSugar
• 20 gProtein
• 1180 mgSodium
• 780 mgPotassium
• 160 mgCalcium
• 3.8 mgIron
• 22 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the anchovy stock

• 6 cups water
• 8 dried anchovies (myeolchi), heads and guts removed
• 1 piece dried kelp (dashima), about 4 inches
• 2 green onions, lightly smashed

For the stew

• 6 tablespoons Korean soybean paste (doenjang)
• 1 tablespoon Korean red pepper flakes (gochugaru), optional
• 2 teaspoons minced garlic
• 6 ounces beef brisket or sirloin, thinly sliced
• 1 medium Yukon gold potato (about 6 oz), peeled and cut into 1/2-inch cubes
• 1/2 small onion (about 3 oz), sliced into thin half-moons
• 1 medium zucchini (about 6 oz), cut into 1/2-inch half-moons
• 4 fresh shiitake mushrooms, stems removed and caps quartered
• 7 ounces firm tofu, cut into 3/4-inch cubes
• 1 small green chili pepper (cheong-gochu), sliced (optional)

Directions

1. In a medium pot, combine the water, dried anchovies, kelp, and smashed green onions. Bring to a gentle boil over medium-high heat, then reduce to medium-low and simmer for 10 minutes. Strain through a fine-mesh sieve and discard the solids, returning the clear broth to the pot.
2. Add the sliced beef to the hot broth and simmer for 3 minutes, skimming off any foam that rises to the surface. Stir in the minced garlic.
3. In a small bowl, whisk the soybean paste with the red pepper flakes (if using) and 1/4 cup of the hot broth until smooth, then pour the mixture back into the pot and stir to combine.
4. Add the potato cubes and sliced onion. Simmer uncovered over medium heat for 6 minutes, until the potatoes are just tender.
5. Add the zucchini and shiitake mushrooms. Continue to simmer for 3 more minutes, allowing the vegetables to soften while keeping their shape.
6. Gently slide the tofu cubes and sliced green chili (if using) into the stew. Simmer for 2 to 3 minutes more, just until the tofu is heated through.
7. Ladle the stew into individual bowls and serve piping hot with steamed short-grain rice and a side of steamed rice and banchan such as kimchi.
8. Store leftover stew (without the tofu if possible) in an airtight container in the refrigerator for up to 3 days; reheat gently over low heat, adding a splash of water to loosen the broth.

Cook’s Notes

• For a richer broth, simmer a small piece of Korean radish (mu) with the anchovies and remove it before adding the paste.
• Doenjang brands vary widely in saltiness; start with 4 tablespoons if you are salt-sensitive and adjust to taste after simmering.
• Add the tofu at the very end so the cubes hold their shape and do not break apart during stirring.
• For a vegetarian version, swap the anchovy stock for a kelp-and-mushroom (dasima-beoseot) stock and replace the beef with extra mushrooms or cubed firm tofu.
• A small splash of soy sauce or a pinch of sugar at the end can balance the flavor if your doenjang tastes especially earthy or sharp.

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