Korean Non-Spicy Stew with Tofu, Beef, and Rice

This mild Korean doenjang jjigae is a savory soybean-paste stew with tender beef, tofu, potato, zucchini, and onion, usually served hot with rice. Korean households make many versions, some with chili and some without; this one keeps the broth warming and deeply savory without adding spicy ingredients.

Ingredients

1½ cups (280 g) short-grain white rice, for serving
12 oz (340 g) boneless beef chuck, cut into ¾-inch (2 cm) cubes
1 tablespoon (15 ml) neutral oil, such as canola
6 cups (1.4 L) low-sodium beef or vegetable broth
3 tablespoons (45 g) Korean doenjang (fermented soybean paste), plus more to taste
1 medium Yukon Gold potato, about 8 oz (225 g), peeled and cut into ¾-inch (2 cm) cubes
1 small yellow onion, about 5 oz (140 g), cut into bite-size wedges
1 small zucchini, about 7 oz (200 g), cut into half-moons ½ inch (1 cm) thick
8 oz (225 g) firm tofu, drained and cut into 1-inch (2.5 cm) cubes
3 garlic cloves, about 1 tablespoon (15 g), finely minced
2 scallions, about 1 oz (30 g), thinly sliced, white and green parts separated
1 teaspoon (5 ml) toasted sesame oil
¼ teaspoon fine salt, or to taste, depending on the broth and doenjang
¼ teaspoon ground black pepper
1 teaspoon (5 ml) toasted sesame seeds, optional, for serving

Instructions

Rinse the rice in a bowl of cool water, rubbing the grains gently with your fingers. Drain and repeat two or three times, until the water is less cloudy. Cook it according to the package directions; keep it covered and warm while you make the stew. Rinsing helps the grains cook evenly, but follow the package if it gives different instructions.
Pat the beef dry with paper towels and season it with the black pepper. Heat the neutral oil in a heavy pot or Dutch oven over medium-high heat. Add the beef in a single layer, working in batches if the pieces crowd the pot. Brown the pieces for about 2 minutes per side, turning as needed; they do not need to be cooked through at this stage. Transfer them to a plate.
Lower the heat to medium. Add the white parts of the scallions and the garlic to the pot and stir for 30 seconds, just until fragrant. Do not let the garlic brown. Add the doenjang and stir it into the oil and browned bits for about 1 minute. This brief cooking mellows the paste and helps distribute its savory flavor through the broth.
Pour in about 1 cup (240 ml) of broth and scrape the bottom of the pot with a wooden spoon to loosen the browned bits. Whisk or stir until the doenjang dissolves, then add the remaining broth and return the beef and any juices on the plate to the pot. Bring the liquid to a gentle boil, then lower the heat so it simmers steadily, partially covered, for 40 minutes. Avoid a hard boil, which can make the broth reduce too quickly and the beef cook unevenly.
Check a large piece of beef with a food thermometer. USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef; in this stew, the beef will continue to simmer beyond that temperature so it becomes tender. Add the potato and onion, cover the pot, and simmer for 12 minutes, or until the potato is nearly tender when pierced with a fork.
Add the zucchini and the white parts of the scallions. Simmer uncovered for 8 minutes, until the zucchini is tender but still holds its shape. Taste the broth before seasoning: doenjang and different broths vary in saltiness. Add the measured salt only if needed, and add a little more doenjang if you want a stronger fermented-soy flavor. If the broth tastes too concentrated, stir in a splash of water.
Gently slide in the tofu and simmer for 5 minutes, just long enough to heat it through. Stir carefully so the tofu stays in large pieces. Turn off the heat and mix in the sesame oil. Serve the stew hot with bowls of rice, the green scallion tops, and sesame seeds if using.

Tips

Choose the right paste. Doenjang is Korean fermented soybean paste, with a deeper, earthier and often saltier flavor than Japanese miso. It is sold in tubs at Korean and other Asian grocery stores. If you cannot find it, use 3 tablespoons (45 g) white miso plus 1 teaspoon (5 ml) soy sauce as a practical substitute; the broth will taste milder and less robust, so taste before adding salt.
Keep the simmer gentle. A quiet simmer gives the chuck time to soften and lets the broth stay clear rather than reducing into an overly salty sauce. If the pot bubbles vigorously, lower the heat and add a little water if necessary.
Cut vegetables evenly. Similar-size potato pieces cook at about the same rate. Add zucchini later than the potato because it softens quickly; adding it at the start can leave it mushy by the time the beef is ready.
Make it without beef. Replace the beef broth with vegetable broth and leave out the beef for a vegetarian version. For a fuller broth, use a Korean dried-anchovy-and-kelp stock if available; otherwise, vegetable broth works well. Check the doenjang label if you need the stew to be vegetarian, since ingredients and production can differ.

Serving Suggestions

Serve the stew in individual bowls or bring the pot to the table while it is still gently steaming. Put rice alongside rather than stirring it into the pot, so each person can decide how much broth to spoon over each bite. The combination of rice, soft tofu, tender beef, and savory broth makes a filling meal, and the separate rice also helps balance a particularly salty batch.

For a Korean-style spread, add small side dishes such as cucumber salad, seasoned bean sprouts, or kimchi. These are optional, and a simple plate of sliced cucumber or leafy greens is a good fresh contrast. If you serve kimchi, remember that it can contain chili even though this stew itself is mild. Set out extra sliced scallion and sesame seeds for garnish, but avoid adding chili oil or gochugaru if you are keeping the meal non-spicy.

Variations

Make it fully meatless: Omit the beef and sauté the garlic and scallion in oil before adding the doenjang. Use vegetable broth, and consider adding 4 oz (115 g) sliced mushrooms with the potato for a more substantial texture. A traditional anchovy stock is not vegetarian, so choose a kelp or mushroom-based stock instead.

Use seafood: Replace the beef with 8 oz (225 g) peeled raw shrimp or firm white fish cut into chunks. Make the broth and cook the potato and onion first, then add the seafood during the final few minutes. Cook fish to 145°F (63°C), checked with a food thermometer; cook shrimp until opaque and firm. Seafood cooks much faster than chuck, so it should not simmer for the full 40 minutes.

Swap the vegetables: Daikon, napa cabbage, mushrooms, or a small amount of sweet potato can stand in for some of the potato or zucchini. Firm vegetables need a head start in the broth; delicate greens should go in near the end. Keep the total amount of vegetables close to the recipe amount so the broth remains plentiful.

Adjust the flavor, not the heat: For a more pronounced fermented flavor, stir in doenjang 1 teaspoon (5 g) at a time near the end. For a gentler broth, start with 2 tablespoons (30 g) and add more only after tasting. A small splash of soy sauce can add saltiness, but it will not fully replace the distinctive flavor of doenjang.

Storage and Reheating

Refrigerate leftover stew within 2 hours of cooking, in a shallow airtight container. It keeps for 3 to 4 days in the refrigerator. Store the rice separately when possible, since it retains a better texture and is easier to portion. The tofu may become a little firmer as it sits, and the broth can taste saltier after chilling; loosen it with a splash of water when reheating.

Reheat only the portion you plan to eat in a saucepan over medium-low heat, stirring gently until steaming throughout. Use a food thermometer to confirm that leftovers reach 165°F (74°C), the USDA FSIS reheating temperature. Microwave portions in a covered, microwave-safe bowl, stirring carefully halfway through and checking the temperature in more than one spot. Freeze cooled stew for up to 2 months for best quality; thaw it in the refrigerator before reheating. The potatoes and tofu may soften after freezing, but the stew will still be suitable for a quick meal.

Frequently Asked Questions

Is Korean stew normally spicy?

Some Korean stews include gochugaru, gochujang, or fresh chili, but not every version is hot. Doenjang jjigae is a broad family of soybean-paste stews, and recipes vary by household and region. This recipe leaves out chili while keeping the savory doenjang base.

What can I use if I cannot find doenjang?

White miso with a small amount of soy sauce is the easiest substitute. Use 3 tablespoons (45 g) white miso and 1 teaspoon (5 ml) soy sauce in place of the doenjang, then taste before adding salt. The result will be milder and less earthy, but it will still make a comforting soybean-based broth.

Can I make this stew ahead?

Yes. You can cook the stew a day ahead, cool it promptly, and refrigerate it in a covered container. Reheat it gently to 165°F (74°C) before serving, adding a little water if the broth has become concentrated. Cook or reheat the rice separately for the best texture.

Can I make the recipe in a slow cooker?

You can, although browning the beef and briefly cooking the doenjang with the garlic first will give the broth more depth. Transfer those ingredients and the broth to the slow cooker and cook until the beef is tender, then add the potato and onion until nearly tender. Add zucchini and tofu near the end so they do not break down. Slow-cooker times vary by model, so use tenderness and the thermometer guidance in the recipe rather than relying only on a fixed time.

How do I keep the broth from being too salty?

Begin with low-sodium broth, measure the doenjang, and wait until the vegetables are cooked before adding salt. If the finished broth is too salty, stir in water a little at a time; adding more potato will not reliably remove the salt. Serve with plain rice, which makes each spoonful taste more balanced.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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