Doenjang Jjigae with Beef and Zucchini Korean Soybean Paste Stew with Beef and Zucchini

Rinse the rice in cold water until the water runs clear, then cook in a rice cooker or small pot with 400 ml water for about 15 minutes until tender.

Thinly slice the beef sirloin against the grain into bite-sized pieces.

Cut the zucchini into half-moons, slice the onion, mince the garlic, thinly slice the chili pepper, and cut the scallions into 2 cm pieces. Cut the tofu into 2 cm cubes.

Heat the sesame oil in a medium pot over medium-high heat. Add the beef and sauté for 2–3 minutes until browned.

Add the onion, garlic, and chili pepper to the pot and sauté for 1 minute until fragrant.

Stir in the doenjang and gochugaru, then pour in the remaining 800 ml water. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 8 minutes.

Add the zucchini and tofu to the pot, and simmer for another 5 minutes until the zucchini is tender.

Stir in the scallions, simmer for 1 minute, then turn off the heat. Serve the stew alongside the rice.