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Chadol Doenjang Jjigae (Soybean Paste Stew with Beef Brisket)

Coût $10, économiser $15

Source: Recommended by CookGo

  • 60 Min
  • 2 Portions
  • $10

INGRÉDIENTS

  • Main Ingredients

    • 🥩 100g beef brisket
    • 🥒 80g zucchini
    • 🍢 80g tofu
    • 🍄 40g mushrooms
    • 🧅 1 handful green onion

  • Broth and Seasoning

    • 400ml rice water
    • 2 tbsp soybean paste (doenjang)
    • 1/3 tbsp red chili paste (gochujang)

  • Beef Marinade

    • 🧂 1/2 tbsp soy sauce
    • 🧄 1/2 tbsp minced garlic
    • 🍬 1/3 tbsp sugar
    • 1/3 tbsp sesame oil

ÉTAPES

1

Remove excess blood from 100g beef brisket using a paper towel.

2

Marinate the beef brisket with 1/2 tbsp soy sauce, 1/2 tbsp minced garlic, 1/3 tbsp sugar, and 1/3 tbsp sesame oil. Let it sit for 10 minutes.

3

In a pot, add 400ml rice water and 2 tbsp soybean paste (doenjang). Strain the paste through a sieve for a smoother broth, and bring to a boil over high heat.

4

Add 1/3 tbsp red chili paste (gochujang) and dissolve it evenly in the broth.

5

Once boiling, reduce to medium heat and add 80g zucchini and 40g mushrooms. Let it simmer for 10 minutes.

6

Skim off any foam that forms on the surface for a clearer broth.

7

Add the marinated beef brisket and stir gently to separate the pieces. Cook for an additional 3 minutes on medium heat.

8

Add 80g tofu and 1 handful of green onion. Simmer for another 10 minutes on medium heat.

NUTRIMENTS

Par portion

🔥

350

Calories

  • 25g
    Protéines
  • 15g
    Glucides
  • 20g
    Graisses

💡 Astuces

Use fresh rice water for a more authentic Korean flavor.Serve with steamed rice and side dishes for a complete meal.Adjust the amount of chili paste to control the spice level.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.