Kim Si-hyun's Beef Short Rib Spring Onion Doenjang Jjigae

• beef short rib 100g
• spring onion 1 handful
• onion 1/2
• green chili pepper 1
• mushroom a little
• doenjang 1 spoon
• gochugaru 1 spoon
• kombu dried shiitake stock 3 cups
• anchovy sauce 1/2 spoon
• black pepper a little

Recipe 🍳

Cooking tips 💡

• By sautéing the doenjang in the meat fat instead of dissolving it directly in the stock, the characteristic sharpness is eliminated, resulting in a deeper, richer, and more savory flavor.
• Soak kombu and dried shiitake mushrooms in cold water the night before and refrigerate—this allows you to easily prepare a delicious, umami-rich stock without turning on the stove.
• To balance the rich, heavy taste of beef short rib, include green chili pepper and a final sprinkle of black pepper—they are essential for a clean, well-rounded finish.

Recommended for 🙋

• ⭐Those seeking a much deeper, richer, and more savory version of doenjang jjigae with a restaurant-style beef flavor, far beyond regular doenjang jjigae.
• ⭐Those who want to enjoy a fresh, seasonal Korean meal by pairing this stew with spring onion bibimbap for a full and satisfying table spread.