Aha Bujang's Kimchi Doenjang Jjageuli

• beef for bulgogi 600g
• sour kimchi 600g
• onion 200g (1 piece)
• large green onion 50g
• cheongyang chili pepper 5 pieces
• shiitake mushrooms 3 pieces
• cooking oil 5 tablespoons
• sugar 1 tablespoon
• water 4 cups (about 800ml)
• minced garlic 2 tablespoons
• traditional doenjang 2 tablespoons
• gochugaru 2 tablespoons
• tuna extract 2 tablespoons
• Miwon 1 tablespoon

Recipe 🍳

Cooking tips 💡

• Adding sugar when stir-frying the kimchi prevents it from burning and softens the sour taste.
• Dissolving store-bought traditional doenjang well brings out the rich depth and hearty flavor of the broth.
• Instead of beef, you can use leftover pork from the freezer—it works just as well.

Recommended for 🙋

• ⭐Those who want to mix rice into a rich, hearty broth.
• ⭐Those who want to experience the deep flavor from the fantastic combination of sour kimchi and doenjang.