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

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.