Soybean paste stew with beef (Sogogi doenjang-jjigae) from Maangchi's Big Book of Korean Cooking: From Everyday Meals to Celebration Cuisine (page 90) by Emily "Maangchi" Kim and Martha Rose Shulman

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Accompaniments: Korean pork barbecue (Dwaeji-gogi-gui)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • shapije1 on January 12, 2026

    The “funkiness” of the fermented soybean paste (doenjang) wasn’t so popular at our dinner table—I might try a different brand or dial back the amount I use. I also opted for mushrooms in place of potatoes (as I didn’t have any on hand) and think that the potatoes would work much better in combination with the beef.

  • jenmacgregor18 on June 13, 2023

    For such a simple preparation, it was excellent. More than the sum of its parts. I subbed chayote for zucchini. It needed 5 more minutes cooking time to cook the chayote. This also tenderized the brisket, which was still a bit tough. I ate some with kimchi. Another bowl with Sriracha. Both very good. I referred to her online recipe which notes you can use any cut of beef or ground beef. https://www.maangchi.com/recipe/sogogi-doenjang-jjigae

  • stepharama1 on May 19, 2023

    Wow this stew rocks! We may be fighting for the leftovers. I subbed ground wagyu beef for the beef brisket. I suggest using a good quality doenjang paste because it makes a difference.

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