CookGo
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Chadolbagi Doenjang Jjigae

Coût $12, économiser $8

Source: Recommended by CookGo

  • 30 Min
  • 3 Portions
  • $12

INGRÉDIENTS

  • Main Ingredients

    • 🥩 200g chadolbagi (thinly sliced beef brisket)
    • 🥒 1/3 zucchini, sliced
    • 🍶 160g tofu, drained
    • 1 green chili, sliced
    • 🧅 2 tbsp chopped green onion

  • Seasonings

    • 1 tbsp doenjang (fermented soybean paste)
    • 1 tsp gochujang (red chili paste)

  • Broth

    • 300ml anchovy and kelp broth

ÉTAPES

1

Drain the tofu to remove excess moisture for a firmer texture.

2

Cook the chadolbagi in a pot or earthenware until no longer red.

3

Add sliced zucchini to the pot and sauté with the beef fat.

4

Cut the tofu into bite-sized pieces and add to the pot.

5

Pour the broth into the pot and dissolve doenjang and gochujang.

6

Bring the soup to a boil.

7

Add green chili and green onion, then simmer briefly before serving.

NUTRIMENTS

Par portion

🔥

350

Calories

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

💡 Astuces

Use fresh anchovy and kelp for a richer broth flavor.Adjust the amount of gochujang based on your spice preference.Serve with steamed rice for a complete meal.

⚠️ Précautions

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